Fixing Vintage Knife by Hand

I wish you re-used and restored the original handles. What a shame.

It's Garbage!

Did you ever search up the stamps for these knives??

so when seating the blade, once you have the burn in to the desired depth, you just go ahead and seat the tang in, then gently tap from the butt with a spare wood block/light rubber mallet? and that will seat the tang firmly in? (barring the silicone sealant after)

Hey Burrfection, just bought a deba and a usuba with some name on it, but cant read japanese unfortunately. could u help.
thanks
- Niklas

Part of the reason for doing it by hand is the same reason for paying $300+ for a hand made knife. The simple fact is that if you can't sharpen your knives and keep them sharp, it doesn't matter how much you paid for them. Another part of doing it by whetstone is the difference between a barber with a razor, and an electric shaver. If all you want is a usable kitchen knife, you're good with almost anything and almost any fixed angle hand-held sharpening gadget. Kind of like take-out or microwave food v. gastronomy, whetstones are sophistication, and if you pay $300+ for a knife but don't know whetstones and cooking ...?

I like taking in "guest" knives to sharpen for friends. Recently, a guy (a doctor, no less) had a vintage 10" Henckels. It was over 900 BESS (I stopped pushing down). Butter knife sharp. Really very rolled edges, but minimal chipping. I gave it back around 120 (at 12 degrees factory angle - it had never been sharpened). And I explained a bit about sharpening and recommended a $40 dollar starter kit of two combo stones and strop. I stopped at 120 because I'd put a new bevel on it (fresh steel) and in my experience you have to regularly refresh an edge to keep it under 100, but under 200 will hold up for a few weeks. I think most normal kitchen use knives tend towards the 200-300 range and will hold that for a few months, not really sharp, but usable. There's a lot to know about knives and sharpening, especially if you want to get into fine points and take a three year course in Japan. Then there is gastronomy!! I wonder if the guy will try his hand at maintaining his knives.

Hi Ryky, I just wanted to let you know that it's very refreshing and relaxing to watch your videos. The things you said at the end about the knife getting a new life and owner, people thanking you for helping then start their sharpening business etc. moved me. Please don't change! Greetings from Argentina.

How would one find a good old knife to restore?

Where do you get there nice handles?

Can I just pay you to restore my knives?

Do you offer restoration services?

I'm a year late. But I just bought 4 knifes and plan to fix them. My brother showed my some of your stone videos. This is a really cool surprise. Can't wait to see what u do

Ehi man where can I buy , old Japanese knife ?

Why not use electrolysis to remove rust? I imagine there are scratches from the brush

Where is the auction?

yeah, just focus on knife restoration videos, with knife and stone demos shorts here and there.

Where did you get those new handles?

Over a year ago I found a rusted large cleaver in my house that was randomly left by the original owner, was sitting there for well over ten years. It has a full tang with no holes drilled out, it's a very heavy blade, with unknown origin. Started restoring it but the oxidation and pitting is very stubborn. You've convinced me to try to finish it.
I also have a knife that resembles a bowie knife, its handmade and apparently was made out of a car engine piece??? Its oxidised over time and needs a good sand, you've convinced me to have a go at it. Thanks!

I used to do this with old carbon steel knives from Europe. Buy an old sabatier from the 50's for 20 euros. Polish it up and you have a good sharp chef in no time. I wouldn't suggest the steel brush though to be honest. I feel like it actually takes longer to remove the new scratches they form, than they remove rust and gunk.

I’ve seen a lot of your videos and just subbed, you’ve got such a great attitude about everything, really refreshing to see

Can you do a show on replacing knife handles old school with wax or new handle fit straight

You're a high-frequency person. Thank you for these videos. I've pondered the Tormek T8 w/ Japanese Water Stone Wheel...not yet! lol.

Ryky, I love it. I don't cook or know jack about knives. I can say I dig sharpening old tools and now knives on stones. I do have to learn about all those Japanese knives you speak about, it's crazy I still don't have a clue. Lol

I do have a small business sharpening knives, but I do EVERYTHING on stones. Almost all of my clients own high end knives and many have sent in their knives to a sharpener only to get 80% of the steel back. Definitely have to charge more for hand sharpening, but lots of people want no belts touching their knives.

how do i sharpen my knifes with just a king 1000 grit?

Hey Ricky. If I have a choice of blue steel yanagiba. Which one should I get? masamato vs KITAOKA SUMINAGASHI Aogami Blue Paper #2 carbon steel core, surrounded by 10 layers of Damascus-cladding?

Great video.

I'm delighted to see you found a solution to your "hair problem". Was worried about you always walking around with your hair sticking straight up. :)

Hi there.. I do have s Gyuto 240mm with a Wa handle. I find the handle too big for my hands and s bit uncomfortable. This is just an idea, but how far does the steel reach into the handle. I am thinking about cutting of 10mm from the back.. is this a good idea?

thank you very much

Maybe just charge for labor and then do a lottery for buying opportunity?

Love to do a restoration, just curious, where can i buy some of these old rusty knives to work on?

New watcher. Love your channel. Any tips on sharpening a Glestain chef knife?

Couldn't you refurbish the handle as well? It looked interesting!

not crazy about sontokus, but this one looks really awesome!

I've missed seeing your content Ryky, I hope you're doing well. Definitely hitting the bell

Make some of your own handles. I do. Happy to send you a few if you would like to try them.

Its not garbage

Excellent work

It's so cool to see how you do it all by hand. That is exactly the way i do such work! You are very close to your knife. And at least you can feel the "soul" of the knife. That makes me happy! I love the the japanese knives. Tradition and a "special soul" of every knife made by hand! Best regards from Oldenburg/Germany! Joerg PS: Were can i buy that beautiful handles you are using for restauration?

Hi I'm now using the Chosera 3000 for my Miyabi Birchwood. I'm thinking of also getting the Shapton pro 12000. Is it too big of a jump? What about the Shapton pro 8000? Thanks!

Thankyou. Why you cut your hair hahahaha

This is purely business haha

I have an episode idea for you. I love nice kitchen and pocket knives. I really want a nice carbon blade in one of the pocket knives I love. I challenge you to take an old or broken balde and make a pocket knife balde. I’ll send you a knife to use

are you vietnamese, or part of???

Hi Ryky, just bought a very rusty Wakizashi, what should i use to not damage it? thanks

Ryky, do you have any vids on how to sharpen chinese chef knives/cleavers?
The restored knife looks stunning!

World would be a better place with more Rykys on it. Hope you are doing well! And thanks for the awesome content.