iSharpen A Badly Chipped Japanese Nakiri Knife

[@NoodlesLIVE]

No way you only have 216 subs. Awesome video 👌

[@iSharpen]

Haha. Appreciate the encouragement. I actually used to have thousands until the marxists came after me with their cancel culture. I’m on the rebuild now. Let’s see how long they let me exist this time around. Are you a sharpener?

[@NoodlesLIVE]

@@iSharpen yes! I have a worksharp with me all the time.

[@iSharpen]

@@NoodlesLIVE I’m a Tormek man myself. Bought it second hand for sharpening wood turning chisels. Tried the knife sharpening jig for a laugh and haven’t looked back. It’s now my main business and I’m loving it.

[@NoodlesLIVE]

@iSharpen yeah, I just use a stone and strop. I don't buy super steel blades, so I really don't have the need for a wheel.

[@iSharpen]

@NoodlesLIVE start a knife sharpening business for your locals. The satisfaction is incredible.

[@Joe___R]

I would have taken the factory grind up a bit after reprofiling the edge. Just to keep the steel behind the edge as close to factory specs as possible. If the owner is very sensitive, they will be able to feel the thicker edge it now has.

[@iSharpen]

Thinning is not one of Tormek’s tricks. Besides, it’s still very thin just 3mm from the original edge. He reports back it feels great to use and he noticed no difference.

[@hbarncraftworks3447]

Great job on the repair! The use of diamond plates to change grit is a great idea.

[@iSharpen]

Thanks, I appreciate your encouragement. Diamond plate grading has transformed my Tormek sharpening procedure and makes the standard SG-250 wheel the only wheel I need for all my commercial sharpening needs. I do have an SJ-250 (Japanese 4,000 grit polishing stone) but I only use it for fun and serrated knives. Original idea from Dr Vadim (RIP) kzbin.info/www/bejne/Z2WUmXdnmZatoJI and... kzbin.info/www/bejne/eaKnoKWEiLuVa7M

[@hbarncraftworks3447]

@@iSharpen I purchased his book on burr removal about 1 year ago. At this time, buying diamond stones is a bit pricey for me until I get more customers. Keep up the good work!

[@iSharpen]

@@hbarncraftworks3447 not stones. Plates. They’re cheap as chips.

[@rhinejuice]

Good to see you back!! Nice shiny edge

[@iSharpen]

Yeah, the commies finally let me back on with limited access (but all my previous content and channel gone forever) until I can prove I can behave and as long as I make no more jokes about wokeism. I like a shiny edge. However, having said that, my sharpest edges have been coming straight off the 960 grit standard wheel lately.

[@rhinejuice]

@@iSharpen Glad to see you back! I hope the ai can work out what is actually offensive and what is malice with out blind bans. You are about as far from dangerous content as it comes!! Sorry you are being treated this way!!

[@iSharpen]

@@rhinejuice You know the commies, they can't take a joke but when they've got it in for you they will attack ceaselessly, which they did. The trick is to not be holding a weapon (kitchen knife) while making fun of and mocking them.

[@buckw65]

These big repairs are very interesting 🤔.

[@omfgbbqsauce1177]

Wouldnt you need to thin the knife afterwards to reduce behind the edge thickness?

[@iSharpen]

Nope. Even after removing (just) 3mm it was still thinner than most knives. Thinning is over rated and over worried about. I think I measured 0.35mm at the bottom of the chip which is way thinner than most new knives anyway. Thinning is something I don’t offer anyway. It’s expense and effort is unjustified in nearly all cases. Customers wouldn’t pay for it. They’d rather just buy a new knife. This knife was delivered with a BESS of 102 which is probably twice as sharp as new and arguably less fragile too. This repair cost them $25 and they got a sharper knife back than they ever had. Customer was thrilled. Shaving an extra 0.05mm off the thickness would be unjustified and unnoticeable. Thanks for watching. 👍

[@dbarbz2089]

Now thats a way to get rid of a massive chip fast. Need to get me one that size. What size is that linisher by the way?

[@iSharpen]

Not sure. I’ll measure it tomorrow and reply.

[@craigcook1571]

Wonder how they chipped it

[@iSharpen]

Someone (not the owner) was trying to chop through frozen meat. I gave them a stern look.