I have been lent this knife to try and clean it up. The tip originally broke off. The owner reground it himself if i am not mistaken.
You can see it needs a bit of love. my initial thoughts are to simply Take the whole edge down, level it out, and reshape the whole blade. I don’t see another way to really salvage it as a consistent chefs knife other wise.
Any thoughts?
[quote quote=“DSGROUSE” post=21886]I have been lent this knife to try and clean it up. The tip originally broke off. The owner reground it himself if i am not mistaken.
You can see it needs a bit of love. my initial thoughts are to simply Take the whole edge down, level it out, and reshape the whole blade. I don’t see another way to really salvage it as a consistent chefs knife other wise.
Any thoughts?[/quote]
It honestly doesn’t look all that bad from what I see in the photos. In terms of leveling out the edge, I’d recommend Josh’s method of de-stressing the edge from heel to tip.
Scrub to about 2 minutes in and you’ll see what I’m talking about.
do you have a link to the vid? hot linking seems to have failed.
Thanks but not my method! Cliff Stamp’s… I dun learnt it from him!
[quote quote=“razoredgeknives” post=21891][quote quote=“KnifeKnerdAtX” post=21888]
I’d recommend Josh’s method of de-stressing the edge from heel to tip.
Scrub to about 2 minutes in and you’ll see what I’m talking about.
[/quote]
Thanks but not my method! Cliff Stamp’s… I dun learnt it from him![/quote]
do you have a direct link to the vid in question?
[quote quote=“DSGROUSE” post=21894][quote quote=“razoredgeknives” post=21891][quote quote=“KnifeKnerdAtX” post=21888]
I’d recommend Josh’s method of de-stressing the edge from heel to tip.
Scrub to about 2 minutes in and you’ll see what I’m talking about.
[/quote]
Thanks but not my method! Cliff Stamp’s… I dun learnt it from him![/quote]
do you have a direct link to the vid in question?[/quote]
Hit “quote” and quote his post then you can copy the youtube direct link…
Hmm, I hate being out in the sticks. I tried that. however you vid seems to be there.
ah Ok, I do do that. How ever on this knife it has a concave curve inward just past the handle, then a convex curve outward towards the belly. At the belly it is almost flat then you end up with a second convex belly near the tip. That is what i would like to remove.
What you are describing is restoring the factory geometry of the blade. i have to do this a lot w/ many of the large kitchen knives I get in… basically putting a nice curve in the entire blade through the heel so that way you have full contact w/ the cutting board all the way through the rocking motion from heel to tip.
You either have a lot of grinding to do w/ your 50 grit stones or you need to get a belt sander lol…
Funny seeing that knife, I have a 26 year old set of balanced plus Gerbers… wedding set. That exact chefs knife has big meaning for us, Lotta miles. Definitely agree it’s screaming for a belt sand fix. WE after that. Thanks for the pic
Thanks all, I could not see a way around the belt sander.
[quote quote=“DSGROUSE” post=21886]I have been lent this knife to try and clean it up. The tip originally broke off. The owner reground it himself if i am not mistaken.
Any thoughts?[/quote]
I’ve got the Gerber Balance kitchen knives… here’s a thread from a bit over a year ago that has some helpful points for you, I would think…
https://knife.wickededgeusa.com/forum/35-cooking/12467-rescuing-gerber-balance-plus#12762
Mine are all now Wicked sharp…
Let us know your results…