99% of what happens when you sharpen a knife by hand only!

This video is not a highly rated knife repair work. Please understand the lack of work completion. Damascus Yax Cell 99% Hand-only knife repair video.
- warning -
Please do not leave unnecessary comments. It is inevitably blocked in consideration of the neighbor who ordered it.
The Knife Repair channel is a channel that guides everyone who uses knives for cooking from knife management to knife sharpening, and helps them to sharpen, make, and reuse knives in need of repair.
As our Knife Repair channel grows, we're here to help our neighbors get their knives right at the beginning of their path to becoming more chefs.
Posts and inquiries related to the work can be viewed at the link below.
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blog.naver.com/kniferepair
- soundtrack -
you-cant-stop-me by rocknstock Artlist
If you have any questions or want to know something, please leave a comment.
#Cooking#making#Knife

[@Enforcer_WJDE]

If the translation of the title is even accurate...if your knife ends up looking like that after you try to sharpen it by hand you aren't allowed to own a knife at all. The end result looks awesome 👌 Makes me want to give mine a proper polish too.

[@beardiemom]

Yeah, the title has me kind of concerned because I'm getting my first wetstones tomorrow to try and sharpen my vg-10 steel knives, because we don't want to go days without them by having them professionally sharpened. Not intending to start practicing with my good knives, because I know that especially as a beginnier, you can make mistakes that can ruin a blade, but when I counted yesterday, we had 4 cheap knives that I can experimented with yesterday.

[@Darvin_A]

​@@beardiemom ручной станок не так дорого стоит и водные камни туда можно поставить. Мне хватает масляных до 1200grit.

[@chang1865]

@@beardiemom The knife at the start looks like it was used to crowbar stuff and then hit with a hammer for good measure. There's no way a whetstone can do that much damage. Just count your reps of sharpening and apply same to the other side. How hard you press the knife on the stone also determines how much you shave steel off. Follow the contour of the blade and never focus in one place. Too much focus in one spot, that's how you ruin a knife edge. If you do it properly maybe you can just send it to a professional sharpener like once every five years.

[@beardiemom]

@@chang1865 Thanks for the tips. I did watch a bunch more videos on sharpening, practiced on a cheap knife we had in our drawer and our good knives are as sharp as on day one. Honestly, it wasn't nearly as hard as I thought it would be.

[@SquishyThing]

He purposely destroyed it himself for the views. U can see angle grinder marks near the tip at 00:24

[@flamechill]

I like the transition between stones. Shows the importance of consistency with sharpening angle

[@ResilienceOnPurpose]

It's interesting how you'll show every detail of applying tape, but the "hand-only" repair only happens in flashes.

[@PaeoloEskobaro]

Многие здесь пишут на иностранном.Но не понимают что самое главное здесь,синяя изолента.Именно с помощью неё удалось восстановить этот клинок

[@user-et9et9dl8l]

Истину глаголишь, брат!

[@user-vm5iw6fn2q]

Да поможет всему миру православная синяя изолента...

[@dmitryorehov6482]

Для меня осталось только непонятным когда ленту надо отрезать, а когда отрывать

[@user-et9et9dl8l]

@@dmitryorehov6482 Этого словами не объяснить, это с опытом приходит.

[@deonislait6298]

нож изначально говно он сделал блестящее говно

[@user-jn2ci3is1j]

Если они принесли такой убитый нож,то и смысла нет его так восстанавливать, через пару месяцев такой же будет, да и потом цена за такой труд не оправдана, мне б было жалко время тратить на такое действие с ножом

[@chpogurt]

Данный нож на текущий момент стоит 20к, шеф-нож из дамасской стали Yaxell Zen vg10, купить новый явно неоправданное решение, восстановить определённо дешевле, да и для человека который им пользовался достаточное время чтобы так убить он может быть довольно дорог, почему бы любимый нож не восстановить? Неумение точить ножи явно не является достаточным критерием, чтобы оценивать владельца данного инструмента

[@jjins0305]

항상 영상올리시면 보는데 대단하신것같아요~^^

[@user-kj4cx1mu3m]

진짜 볼 때마다 기가 찹니다. 완벽한 힐링이네요.

[@darlanalmeida1595]

Ótimo trabalho! Parabéns 👏

[@tailstalker]

I admit I wouldn't have repaired this. I've had plenty of clients bring me damaged knives, but that is *way* off the end of 'damaged'. You're getting close to just making a new knife. Still, it's extremely impressive.

[@einundsiebenziger5488]

I definitely would have repaired this, just would have used a couple fewer yards of emery cloth and much less polishing paste😉.

[@tailstalker]

@@einundsiebenziger5488 I work farmer's markets, so I am stuck at about an hour to repair any given knife unless a customer is willing to pay for me to take it home and the sort of person who would let this happen to their knife *and* take it to a farmer's market knife sharpener (instead of a boutique sharpener) is probably not gonna pay me the restoration prices. This would have been an awesome challenge to fix up, though, and it is very neat to watch.

[@scdub]

Amazing work and setup! I’m very jealous and will be stealing some of your ideas - thanks for sharing!

[@abbaso8827]

항상 볼때마다 놀랍네요 ㅎㅎ

[@ru_kvothe9364]

Es increíble la movilidad de los dedos para mantener la presión en todo el cuchillo durante el afilado, increíble. muy buen vídeo genio

[@JasonHKim67]

아닠ㅋㅋㅋㅋ저도 같은 라인의 칼을 쓰고 있는데 초기 상태가 너무 심하네요ㅋㅋㅋㅋ 하지만 그런 칼이라도 새것처럼 만들어 주시는 장인!!

[@user-ss3ni5wi7h]

Как можно настолько испоганить нож? Я впервые вижу! Может он из пластилина? Реставратору респект конечно,но что это за металл,что так легко гнётся.

[@kickspirit2338]

Magnifique travail ! Très inspirant pour moi qui aime les lames et qui débute dans l'aiguisage à la pierre a eau. Merci

[@andreig7716]

Мастер красавец нож реанемировал, этож надо было так нож узувечить, что надо было им долбить и ковырять чтобы такой нож изгадить. Респект товарищу професионал своего дела!

[@user-om7vf9to2h]

Отвечу,но немного не по теме--ты никогда не видел Библию у тех ,кто ее постоянно изучает,листает,таскает с собой--она растрепана и засалена,она такой и должна стать))))Если нож без конца в работе на разделке,а не в серванте,то вот он и есть РАБОЧИЙ НОЖ

[@AndrewPloskirev]

@@user-om7vf9to2h не надо путать рабочий нож и убитый нож. У каждого ножа свои функции. Этот кухонный, если он кому-то как Библия, то никогда не стал бы таким, как в видео, а мог бы просто затупиться и стать более потёртым. А тут как Библией камин растапливать.. (

[@Radman1919]

Very impressive, your skill is beyond master. When I seen the thumbnail I thought to myself there is no way that knife can be restored.

[@fbales]

I’ve said it before. You make sharpening a knife an art form. Simple excellence!

[@stepangarazh8894]

Это происходит если хороший нож дать бабе в пользование

[@TV-oh2bd]

진짜 예술입니다ㅋㅋㅋ😊😊

[@notskin]

Че-то как-то работа дороже нового ножа получилась 🤭

[@user-jj4ze3bv6l]

А он стоит не 100 рублей 🤔

[@hcy3944]

시공간을 지배하시는 나리님! 영상 스타트하면 순삭이네요

[@tkq132]

곧 뜨실 분 같습니다. 언젠가는 마니아 층만이 아니라 모두가 함께 볼 수 있을 듯 하군요. 오늘 처음 보지만 여러 개의 영상을 보다보니 하나하나 세심한 모습이 정말 좋습니다. 이렇게 또 좋은 채널 알아가네요

[@user-lr5hj4xn8f]

진정한 장인.👍👍

[@irondargon-9wak]

형진짜 존경해요

[@user-jt4oh5ie6x]

항상 좋은 영상 감사합니다. 장인의 손길이 느껴지고 변화되는 모습이 언제나 경이롭네요. 한가지 궁금한 점은 영상에서 보면 칼 등쪽을 갈아내는 경우를 많이 봤는데 딱히 이유가 있을까요?

[@theharbor6342]

검지로 파지할때에 잡는 면때문애 가시는거 아닐까요?..

[@user-rl7fz4kl7s]

칼등선에 곡선을 주어서 칼등에 다른 손을 올리고 힘주어 내릴때 베이거나 긁히는 것을 방지하기 위힘입니다. 때도 덜낍니다^^

[@user-dm7wk9qc4f]

칼등쪽이 보통 마감이 거칠게해서 나오는경우가 많아요 , 그래서 그 부분을 둥글게 마감해서 사용하기 부드럽게 마감해주는겁니다

[@user-ox8ed2ff8q]

최고입니다

[@user-mg2go9yl8p]

잘 봤어요^^

[@crueldog85]

Что надо было делать с ножом, что бы его убить до такого состояния как в начале видео? Работа класс, мастер своего дела, сразу видно, приятно смотреть.

[@_molochko_9723]

Надо было иметь цель подготовить убитый нож для видео)

[@user-Arnie_Hem]

Great job! Such work only and admire!🔪

[@markgordon4368]

Nice setup you have, you repair knives like I repair guitars, it's like being paid to have therapy 😀

[@ats440you]

Finally a correct method for correcting an abused chef knife. Thanks for the video.

[@LJW_chavico]

와… 진짜 미쳤습니다… 감히 어느 누가 따라나 할 수 있을까요… 진짜 볼때마다 감탄합니다…

[@user-qz2uv2nb9f]

칼을 던졌나...? 어찌저리ㅠㅠ그나저나 대단하시다 그걸 복구하시고

[@highsensibel]

Hervorragende Arbeit . Du bist bestens organisiert . Respeckt. Ich liebe diese Art von Wertschätzung .

[@einundsiebenziger5488]

Respekt* (hat nichts mit "Speck" zu tun)

[@user-rb7dr8xw9c]

요즘 사키마루 많이들 쓰시더던데 칼 연마하는 방법도좀 영상으로 만들어주시면 많이 유익할거같습니다!! 😁🙏

[@user-nk2zb3gk3h]

칼 연마 방법 영상 있어요. 찾아보세요

[@warezhcka]

Единственный вопрос как так вышло что такой кованый нож как Самура, такой мягкий и был так сильно изогнут и также легко выгнут, говорит лишь о том что нож вероятно отпускали, отсюда вероятно мягкость(податливость обработки и восстановление) и его повреждения. Люблю такое видео автору респект. ***** The only question is how it happened that such a forged knife as Samura, so soft and was so strongly bent and also easily bent, only says that the knife was probably released, hence the softness (processing compliance and recovery) and its damage. I love this video kudos to the author.

[@ДанилаМастерЛомастер]

японцы обычно делают зонную закалку, возможно тут закалена исключительно режущая кромка.. хотя я тоже не понимаю, зачем такой инструмент и геморрой. а возможно, это просто бракованный нож, место которому в мусорном ведре

[@Dixenus]

Ну во первых это не самура, хотя тоже вначале показалось. Это некий zen damascus. Но вроде бы как тоже кованный. Сделан он из стали VG-10. А в ней куча хрома и молибдена (околонержавейка), и как следствие крайне нежна в обработке: углерод выгорает на раз. Ну и учитывая «37» слоёв можно предложить что брак весьма частое явление. Зонной закалкой тут и не пахнет само собой разумеющееся🤷🏻‍♂️

[@BaronDePrime]

Great job!

[@grbluen]

Simply outstanding!

[@jozsef0612]

Great job 👏

[@user-kl5op4jz5f]

칼 복원의 경지에 오르셨네요,,, 다마스커스 복원은 볼때마다 마술 같습니다

[@Adeu74]

Это вроде не дамаск

[@labmisha]

Впервые увидел это у вас и теперь вопрос не даёт мне покоя: Какова функция закругленного обуха? По поводу самого видео, отличный ремонт, хотя название немного ввело в заблуждение. Как убиение ножа связанно с сугубо ручной заточкой?

[@GrrrRu]

Затачивать пытался рукожоп вроде меня :) когда понял, что всё плохо - обратился к эксперту))) А закругление - разве Вы сами не видите, насколько бохаче стал выглядеть нож?!

[@woonsa0]

와~! 가끔 집에서 사용하는 식도 샤프닝도 대충해도 한시간은 걸리는대 영상이 9분 이지만 저정도면 무편집 이라면 한나절 에서 하루네요 ㅡ.ㅡ

[@writing5788]

칼을 일부러 저렇게 했나.. 싶을 정도로 휘어있고 망가져있네요 ㅋㅋㅋ 나리님 손기술이 크

[@UmaROMC]

I would not have put money on that turning out so well. Impressive work for a tool worth saving.

[@katana24]

What an anmazing repair.

[@damn3162]

칼등 동그랗게 말아주는거 기분이가 좋습니다

[@T_L_D]

I know this video is from a while ago, but it made me think - have you ever done a handle replacement on an integrated bolster knife like this one? I'd love to see that. amazing work, as always!

[@garyjohnson7133]

You sir are an artist!

[@merendell]

Wow. What did they do that poor knife? use it as a pry bar? Very nice repair. Always a pleasure to see a skilled craftsman at work.

[@dwerik]

Вау, какой высокий уровень мастерства, серьезный подход, великолепный результат. Смотрел на одном дыхании, благодарю!

[@user-ji7sc5dz9g]

До фига антуража. Нужно то было, выпрямить лезвие, сточить изъяны и отшлифовать, с заточкой. Полчаса, в гараже.

[@dwerik]

@@user-ji7sc5dz9g интересно , смотреть версию автора , показать, простое, увлекательно , отдельный вид мастерства.

[@user-ji7sc5dz9g]

@@dwerik Упрощать сложно, усложнять легко.

[@user-hk5kf2kf5b]

Красиво? Да, красиво. Рационально? Вряд-ли

[@Arietc79]

@@user-ji7sc5dz9g нож нормального качества так никогда не согнется, тем более руками, а данный экземпляр стоило просто выбросить и не тратить на него ни средства ни силы и время

[@user-tr6wp1wh2r]

밀고 당기시는건가요 숯돌에 연마하실때? 알려주 실수 있을까요ㅠ

[@terrybodenhorn3508]

Beautiful work.

[@chancethe9374]

연마제 꼭 제거하고 사용해야겠네요..

[@janhvizdos]

Verry nice process. Nice sandpaper holder. What wide strips do you use?

[@einundsiebenziger5488]

You can estimate how wide they are, and they're most likely just cut or ripped from larger pieces.

[@user-yh3td8jt6l]

Великолепная работа и умение !

[@rafioli6851]

Pretty sure they used that knife to try and pry something apart. Very satisfying video. Nice sharpening setup

[@KellyKim-kj2em]

기가 막히고 입이 안다물어지네요

[@yenotpro1603]

Я тоже

[@Darvin_A]

Им что дрова кололи??? 😮

[@do_ri_do_ri]

입이 막히고 기가 안다물어지네요..

[@user-vg4bp2ro1j]

驚いて口を開く

[@cynic3859]

​@@Darvin_A Это гнусная постановка и понты. В начале -- дешёвка из "кастрюлькой" нержавейки, ценой в несколько $, изуродованная специально. А в финале нож из нерждамаска с VG-10. ...и в процессе -- выкрутасы с перехватом ножа, но грубые ошибки как для заточника.

[@user-rl7fz4kl7s]

나리님 유튜브에 이제는 외국분들도 많이 찿아오시내요. 오랜만에 들어와 봅니다.^^

[@leonidasmalta]

Nice! 😎

[@dha6385]

이정수님 기분 좋겠네 ㅎㅎ

[@shanesims2864]

Great JOB 👍🏻👍🏻👍🏻

[@johnruckman2320]

Would like to have seen a list of items used and where you got them in this video. Try as I might I can't seem to properly sharpen anything. I need all the aides I can get a hold of. I don't have a belt sander yet. I did end up with a tooth set in a tool box but have no idea of the angle or what saw blade it's for. I have a couple of Old Hickory Butcher knives and a kitchen cutlery roll that is factory sharp, plus misc. knives. I messed up the tip of my scout style pocket knife. No longer pointed. How do you clean sharpening stones? Arkansas oil stone is plugged and a wet stone go a little something spilled on it from sitting somewhere in a shop. The other wet stones just need general cleaning.

[@richardm3421]

I had similar problems, but a lot of the issue was to do with not "apexing" - i.e. not sharpening for long enough to reach the edge. Patience, and sharpening at a slightly higher angle were key. I use grimy old oilstones that I converted to using water by repeatedly soaking and simmering in soapy boiling water. Not recommended unless you are a cheapskate like me.

[@jakejakedowntwo6613]

For starters get a whetstone(diamond stones are better for coarse grits) with a coarse grit of around 120 (reprofile) for the pocket knife. grind a new edge on the blade, apex the edge then move on to further grits like 400 (coarse/reprofile) then to 1000 (finish). strop the edge with leather (stropping compound is recommended) on the rough side. Sharpening isn't difficult, it took me 3 tries to get to the point of paper-cutting sharp. I never used an angle aid and just eyeballed. I would say that the biggest factor in a usable edge is the technique, I changed from pull to push-pull. It's recommended to watch sharpening videos from people like outdoors55, my explanation isn't the best.

[@RondeLeeuw]

What did that poor knife have to endure? 😱 It got fixed beautifully, and it was quite a surprise that it's actually folded/Damascus style steel. 😄

[@Big_D39]

Great job

[@flat4-]

Nice skills... What is the pink paste and white felt cloth? For polishing ?

[@lateralol]

It's a super fine grit abrasive paste, used for polishing surfaces.

[@jakubbejger4945]

Who made this to this knife? :O great job

[@GrrrRu]

Google zen knives

[@christianalunni2644]

Il n'y a qu'un '"bourin" pour mettre un couteau dans cet état. Bravo, bien récupéré. Pouvez vous me dire avec quelle pâte vous faite ressortir le hamon ??? Merci

[@TTAJ]

Like28,... 영상 잘 봤습니다!! 또 오겠습니다!!

[@chuckbowie5833]

Beautiful stuff

[@riser-6379]

That is Art.👍

[@model_hong]

제가 사용하는 칼이랑 같은거라 뭔가 반갑네요ㅋㅋㅋ

[@Nahroo_Song]

혹시 모델명이나 이름을 알 수 있을까요?

[@user-dm7wk9qc4f]

​@@Nahroo_Song 약셀 vg10 다마스커스 입니다

[@user-mb7zq9ue6t]

굿..

[@brandon152lee]

That’s impressive!

[@Jumanji1st]

ok, if a knive bends as easy as this one how long with this weak steel hold its edge? I would think that after slicing a few tomatoes you have to sharpen it again.

[@rehero9112]

이게 진짜 자기전에 보기 좋은영ㅅ

[@nicknicks1987]

Нам разум дал стальные руки -крюки и вместо глаза -целый перископ 😊

[@fatcat7msk7ru]

Very interesting. What's the product is that pink paste?

[@ManakaNemu]

Я думаю, это паста для финишной обработки. В таких пастах абразивные частицы очень мелкие, бывают 20, 30, 50 и даже 100 тысяч грит

[@Oz710]

Wow. I’m amazed at your skill set to bring a knife that looked like a lost cause back to pristine. Fantastic job.

[@nathangrueber9834]

Thats cis he bent it for dramatuc effect

[@phoenixh87]

​@Nathan Grueber the kermit ruined it to begin with

[@nathangrueber9834]

@@phoenixh87 yea i know. Who ruins a knife that bad

[@YunMyeongCheol]

커터칼 빼는 것도 멋지다..

[@dionlee1728]

나리님 체널 칼중 역대급이네..

[@coaltar8426]

저도 약셀 젠 사용자로서 말씀드리자면,저 칼이 저 정도 데미지면, 저걸로 바위 자른거라 생각하심 됩니다.

[@tokimot1]

Хорошая работа.

[@maxnguyen9966]

Awesome work, what did you used to make the Damascus pattern popped?

[@bushcraft-dan]

Greetings, i believe it is achieved by dipping it in some kind of acid. You can get more details by looking up videos on youtube where someone is forging damascus steel knives or sword and trying to find a moment in the video where the person says in which acid is he diping it in

[@alpacarevolt6674]

Usually bladesmiths use Ferric Chloride, you can get it on Amazon

[@einundsiebenziger5488]

... what did you use* ("did + -ed" is redundant) to make the damascus pattern pop*?

[@alpacarevolt6674]

@@einundsiebenziger5488 Hobby Smith here, I usually leave my damascus in a glass full of coffee after etching. Coffee stains it and makes the high carbon darker. If you want more info, check out Alex Steele, he uses coffee as well

[@user-sp1zy9gy4i]

예술...

[@slocoast5]

If you really think about it. The making of a quality knife is just the beginning. How much abuse and thereafter care went back into this knife is amazing.

[@bendirval3612]

Awesome video, but the title and description are really odd. Maybe have a native speaker look over them and make sure they say what you want them to say.

[@user-ys8fo8to3c]

Дружище одного не понял, почему вся работа с наждачкой насухую? Без wd-шки или капельки солярки? Намного ведь ускоряет процесс и снижат расход наждачки. В остальном респект. У самого дома отдельно на кухне ножи для семьи и отдельно мои кухонники, моими остальным пользоваться низзззяяя)

[@TAng82]

из какого пластилина с примесью металла он сделан?

[@andreykot8373]

В этом ноже важен не функцианал, а эстетика ))) А кто-то видать решил использовать его по назначению и запорол.

[@MultiXorron]

where can i get this protection tape,which on the handle is?? excuse me for my english

[@user-vk6xp9zd1f]

Здорово 👍

[@user-lw8sl4fx3o]

Только нагрев изменит память металла.

[@user-md9qo2pm3u]

나리님. 저 사포질할때 나무같은걸로 잡고 하시는데 뭔지 알수가 잇을까요? 손으로 하다 크게 베여서요;;

[@user-rl7fz4kl7s]

그냥 나무 쓰셔도 됩니다. 2~3미리 두께로 사포폭에 맞춰서... 나무판에 사포를 말아서 쓰시고 사포가 닳는 정도에 따라 사포를 옮겨서 쓰시면 됩니다.

[@naomy1701]

knife rescue successfull! good job!

[@irfanoruk4998]

bıçak nasıl yamulmuş öyle? bıçağın sırtını ovalleştirince ne oluyor? o kadar video seyrettim en işlevsiz olanı buydu!

[@lemesatsme9776]

10 bucks he destroyed the knife himself. Good work restoring it.

[@goldfish8839]

Мастер с большой буквы!!! Красавчик!!!

[@happyday6516]

진짜 전문가다

[@user-rl7fz4kl7s]

이것은 코어는 VG10, 양옆은 스테인리스다마스커스로 일본에서 제작된 제작된 약셀사의 젠 이라는 칼입니다. 칼을 열처리하지않고 나무틀에 끼워서 휘어버린 칼날을 직선화 하는 방식은 일본과 한국에서 많이 쓰이는 방식입니다. 칼끝부분의 휜곳을 망치로 약하게 두드리는 방식도 그러합니다. 칼에 작은 충격을 줄수도 있겠지만 저런 힘의 세기라면 문제가 없을 것입니다.

[@kenroberts5768]

Nice video… but it needs an hour of explanation?… What are you doing?? What tools you use? What do you look for? before the next step?…