My Clients SHUN Knife was DESTROYED!! - [ Knife Repair ]

[@kyle_noseworthy]

Consider donating to help support the channel! www.paypal.com/donate/?hosted_button_id=UAXWXU42LV35S SHOP @ kylenoseworthy.com/shop

[@martyschrader]

Love to get a buncha your blades, but too broke right now. No income.

[@danielray6060]

How long did it take you to fix that knife in real time great video bro 😎

[@garrettswoodworx1873]

Any chance of getting one with a left-handed sheath?

[@mattharris2018]

Never get tired of the sharpening videos.

[@kyle_noseworthy]

Haha it seems that no one here does! It's insane!

[@Phoeff99]

I watch your videos for two reasons besides masterful knife sharpening. One for unique experience of enjoying the Newfoundland accent and second as a thank you to the people of Newfoundland (Gander especially) for their unparalleled humanity and hospitality during the days following 9/11. Hope to visit one day until then will visit vicariously through your videos. 💕🙏🏻

[@Brad.T]

When I started out as a chef I only had 1 chef knife, so sending it off for sharpening wasn't really an option, so I bought Naniwa pro 1000 & 3000. I couldn't sharpen for shit in the beginning, but it's one of the best things I did, practicing sharpening my own knives. Now after 1.5 years, I'm pretty deft on the stones. Loved the video!

[@samuelchan699]

Coincidentally, I was making sushi today and, when it came to the avocado, I put down my Japanese knife and picked up the Henkels. This video is confirmation that it was the right decision!

[@kyle_noseworthy]

Haha Good call!

[@mihugong3153]

Yeah same here when a squash is getting cut.

[@wallypizza323]

Dude, this guy's sharpening skills are unbelievable! Gorgeous knife

[@Morloch]

I have one just like it.. it is amazing.

[@googlesucks925]

I have the same one. They really are something else.

[@nicksavchenko7516]

Your sharpening technique is amazing! I have been sharpening knives for about a year using the traditional Japanese method and for a long time I have been looking for someone who sharpens the way do to learn from. thank you very much for the content!

[@xostler]

I’m ashamed to say as an Eagle Scout I could count the number of times I’ve sharpened a knife on one hand. After stumbling on this channel I’ve been inspired to take better care of my equipment! Liked and subscribed!

[@ronicard]

Wow what a difference on that knife! Fantastic job, Kyle!

[@kyle_noseworthy]

Thanks Ron!

[@travist2844]

Man he has the bob ross tone. Really relaxing ! No doubt you love what you do.

[@richielittlewood867]

You are unbelievable. Nice touch with perfection sharpening !

[@typicalthrill]

I fully expected you to head for a grinder/sander to get that chip out. Did not expect you to do that with stones. Amazing work!

[@eclipsegst9419]

would be very easy to ruin the temper on a knife like that, this is how it should be done, this guy knows his stuff.

[@kyle_noseworthy]

The grinder would have been a fine option, but I want people to see that even a large chip like this can be corrected at your kitchen table on a stone!

[@rafezetter8003]

@@kyle_noseworthy it would be a fine option IF the person using the wetstone grinder knows what he's doing, otherwise you can screw it up badly and very quickly. My experience is most people are cackhanded neanderthals when it comes to using a grinder.

[@billybobwombat2231]

I would have done it on a belt and got it done in about a minute, stones send you broke

[@rafezetter8003]

@@billybobwombat2231 and what you would have had would be a knife unfit for sushi and a VERY angry customer who will be telling you to replace the knife. No matter what anyone tells you, belt sharpening just cannot get a blade as sharp as a stone, not even taking into account the major angle inconsistency of a belt.

[@madswellejus]

What a brilliant movie and exelent work! Tx for sharing.

[@ianmarshall3633]

Beautiful work my friend. Very informative video.

[@t0mn8r35]

Beautiful job. Well done. I know nothing about knife sharpening.

[@patrickw3783]

So cool to see that you work with your father! Great content my friend.

[@clintonroushff7068]

You rescued another edge! Good to see your Dad. I enjoy watching you guys work together. Take care Kyle

[@kyle_noseworthy]

Thanks Clinton! I'll try to get Dad present more on the camera!

[@robertquast9684]

I love the sharpening videos if nothing else just to see the different knives you get to work on. I personally will probably never own a knife like this but sure enjoy the beauty of it

[@MrBayeasy]

Grab yourself a mercer genesis or renessance for like 30 bucks if you want a good robust knife, or a tojiro f300 or f301 for like 30 bucks if you want a good Japanese type knife. Those 2 brands, specifically the series I mentioned for each are fantastic value for money and will give you the performance of knives like this, just without the look. Just be mindful if you go with the tojiro the edge will be more delicate much like the knife in the video. So if you do get one make sure you look up how to use it properly so you can avoid damage like you see here. Also if you like this knife check out the Shun Sora line, which essentially has the same high grade steel but with a design similar to a samurai sword finish. It looks good for how simple it is, and can usually be had around 70 or 80.

[@markgambrill]

4:25 you can hear the change when the chips edges are cleaned. I love that feeling.

[@FAFO217]

Highly enjoyable to watch a perfectly executed edge repair.

[@TheLochs]

I worked at a knife store in Boston, we got a lot of sharpening work and some knives just made me cry. We got some awesome Chefs knives that people put in their dishwasher, Tips broken, chips in the edge, etc. I got some really nice kitchen knives over the years. I have a few Shuns. That looks nice, great work

[@shanesims2864]

GREAT JOB 👍Thanks for your time and video.!!

[@xman870096]

Wow! I'm sure your client will be very pleased with the final result, that knife is as good as 'new' or maybe even better.....

[@MrBayeasy]

Definitely better, the geometry is a little thicker behind the edge but he certainly brought it to a higher finish than what comes from factory.

[@infidel24]

I wish I had an 1/8th of your talent when it comes to sharpening.

[@GrimmDesires]

I had a family member who owned a quarry where some of those natural Arkansas stones were mined. Hello from Arkansas by the way. Love the videos.

[@wtfman2049]

i have this knife too it is my go to daily use i love this thing and for a damascus knife i stays sharp fairly long

[@tyoda7469]

OMG, you made that look way easier than it is! Amazing repair and maintaining the fine profile of that edge.

[@einundsiebenziger5488]

It IS easy.

[@unfi6798]

Hi KN.! Great tutorial vid mate. I have learned a lot watching you work. Cheers cobber. Greetings from Australia.

[@kahuna1247]

Wow. You're very talented, this was enjoyable to watch. Thanks!

[@watch1ngy0utub3]

Lesson learned by the original knife owner, use the junk knives on the avocados.

[@dopey5457]

or you turn half of the avocado inside out and the pit falls out.

[@kyle_noseworthy]

Something with a softer steel, for sure!

[@BabyMakR]

No, Just use junk if you're going to try to use it as a prybar. Also, If they had buried the knife deeper and twisted, it wouldn't have happened. Even using junk knives, I wouldn't try to twist a stone out without being at least 7mm deep.

[@infinixhotnine465]

I use my japanese made knives on avocados for years and never had this problem.

[@googlesucks925]

I have the same knife and never had a problem.

[@tctc8578]

What a great result! Plus all done without machines, nice job!! 👍👏🙏

[@ZeuSVI]

Gorgeous knife! It's such a pleasure to watch a professional work those stones and explaining to us idiots what's going on. Well done on the repair! This is the video that got me subscribing!

[@famasmaster2000]

Awesome patience. What a phenomenal result Kyle. Very impressive my brother 👍🙂

[@roymcintyre579]

I could almost see my reflection in that blade. I watch Will Stelter, Alec Steele, Liam Hoffman and you in the Knife Maker Category. I watch Alec, Will and Liam because they build some cool things. I watch your channel because you are more informative. Your channel has a lesson to learn. Your attention to detail is impressive. You inspire others to learn more. That's how I feel. I have never tried using wet stones before. As many sharpening videos of yours I watch. I am going to purchase a set and give it a try. It's time to retire the Works Sharp system I have. Thanks for all the great content.

[@kyle_noseworthy]

Thank you Roy! I wish you the best of luck in your new sharpening journey!

[@xSwitchB1ade]

Check out kyle royer.... He is the youtube knife making GOD.

[@harmlesscreationsofthegree1248]

Beautiful work! Such a gorgeous piece too. I wish I had a job this satisfying 😂

[@TimParker-Chambers]

Beautiful work, as always, amigo 👍👍👍👍

[@MicroMidas]

It now looks sharp! Nice production:)4

[@TXLogic]

Your incredible craftsmanship and your love of what you do really come through in this video. Great life lesson - find your passion, put in the work, and excel!

[@holgerthennig1780]

Well done! Thanks for your video ✌️😎

[@jeSuperfly]

I have that same knife. Taught me something new today! Great work!

[@Faust8423]

this popped up on my feed, not gona lie I enjoyed it.

[@simpleau2]

A beautiful knife and always a pleasure to watch a master at his craft :)

[@Jirihei]

Mighty great work sir.

[@victorfranca85]

With chips like this I just use the water wheel. Stones are for at home DIY repair imo, especially with all the machines around the shop. Its nice that you show them how its done. I love my stones but when im pressed for time, I go with the grinder and the tormek. Done and done. The benefit of the stone is that you can thin the blade without the need of a power tool. And targeted stock removal is the name of the game

[@michelem9341]

Thanks, Kyle. I’m still a little apprehensive to do it myself but videos like this help a lot.

[@Newberntrains]

Omg that Damascus grain what a sexy blade good job bringing it back to service 😍

[@thebosscatman7]

I've done a few repairs like that it makes you fell good putting a nice blade back in service.

[@coltonlott3272]

I just want you to know that I honestly love the videos, you make beautiful knives and I actually learn from these. Thank you for the good work.

[@askor2000]

It's nice how your dad is working just couple of feet behind you. With a full respirator on the whole time!

[@SBG420]

glad to see your channel is taking off, great work!

[@troybranaman316]

You Kyle are a master knife maker , master restoration ,and a masterat sharpening a knife !!! I love your videos Kyle. Thank you I u for posting this video! I really needed it today !!! Take care and stay safe my friend!!

[@kyle_noseworthy]

I hope you had a good day my friend. Email if you need to talk!

[@einundsiebenziger5488]

Your punctuation though is the equivalent of the state of the knife at the beginning of this video.

[@Daeshaun009]

Love your dedication to your craft. Great job.

[@fredcourtney03]

Oh no!! That’s such a nice knife!!

[@googlesucks925]

This video hit close to home. I have the exact same knife and can confirm they're absolutely beautiful to look at and use. I haven't had to sharpen mine since I bought it 10 years ago, just some gentle honing. It is however coming up for a needed gentle sharpening since when I first had it you could literally cut a paper thin slice of tomato without even holding it. This video is gold dust for me my man. I'm pretty good at using my whetstones but putting this blade on there is going to take some nerve. Thank you sir.

[@bondgabebond4907]

Beautiful job Kyle. I have a Shun knife, the Santoku. I've never used a knife as sharp that that. My fingers will attest to that. Even when it is slightly dull, it cuts things, like those bags of chip or croutons with ease while other sharp knives can't. The owner of that Shun knife must be very happy.

[@gregm312]

nice repair , beautiful finish

[@spellenerrer6648]

I really got enjoyed this video. Spent a good deal of money on Japanese stones and was doing well but stopped doing it for a year. Have to get back into it.

[@kyle_noseworthy]

Hone those skills! How are your knives holding up in the meantime?!

[@ihorshabeliuk1692]

Great job!!!

[@ghostsmoke11]

i was super surprised you removed so much with only a few minutes on that stone

[@AndrexT]

Nice job on that knife, I have the Kai Shun Santoku. I have seen that damage done with chefs cutting and twisting through frozen food. My first months in my knifemaking apprenticeship was sanding and polishing knife handles like your dad was doing, paper micarta and then Cocobolo and Desert Ironwood. So many blisters!

[@DireWolfForge]

Always nice to watch you do your thing, man. Beautiful job!

[@SH1974]

Big respect! That's exactly how a knife that class should be treated. You must have tons of experience holding the correct angle in that amazing speed. Deeply impressed! I'm by far not that experienced, so I sharpen my knifes (the same way, but) way slower, also to enjoy the sound of what's happen. Imo the "sound" of the knife on the stone is very underrated. Especially novices should carefully listen to the knife: You can literally hear when the cutting edge slides the stone's surface in the correct angle and 1 stroke at the correct angle is more effective than 3 strokes with incorrect angle. My 2 golden rules in knife sharpening: 1. Precision is more important than speed, also when using the knifes. (Practice precision, not speed! Speed will come with experience.) 2. Might sound stupid, but: the way to always have sharp knifes is to prevent them from getting dull. (The more frequently the re-sharpen process is done, the less effort it takes to do it. And the higher the knifes average sharpness is.) Btw: I've got some Shun "Classic" knifes and a 300/1000 grit Shun combi stone. The 300 grit side I use for outdoor-knifes or machetes, but 1000 grit side is really useful. And then I also have a 3" x 12" blue "Belgischer Brocken" (around 6000 grit) natural flat stone for the fine polish. Beautiful stone, doesn't need to soak, is inatantly usable with some drops of water. 2-3 strokes (each side of the knife) over that stone once a week and my knifes stay razor-sharp.

[@williammrdeza9445]

Thanks for this, Kyle. I have always wondered how best to remove edge damage like this and your video showed the method perfectly! Beautiful knife too!

[@kyle_noseworthy]

Glad to have helped, William!

[@Hunty49]

The beautiful pattern of damascus steel look.

[@einundsiebenziger5488]

The damascus pattern looks* beautiful*. Is it that what you were trying to say?

[@brianrossi4679]

Beautiful job. Very interesting.

[@davidmcgrath9581]

A true Master ! ☘

[@RonMack07]

Great job, I started with a cheep synthetic sharpening stone to sharpen my Buck 110 then got into Arkansas stones-than straight razor shaving, Coticule’s by the time I got into woodworking I already had everything I needed of course in the beginning I supplemented with wet and dry sandpaper.

[@mscudde2]

Beautiful work!

[@ReidarH72]

Stunning!

[@loochboy]

I worked in a knife store. One day a chef brought in his Shun, and the blade was missing a chunk the diameter of about half a dime. "What did you do?" I cried, "You're a chef, you know how to use these!", to which he replied, "Yes, but my Chinese mother-in-law doesn't." Turns out, she was used to buying five dollar cleavers in Chinatown and then chopping whole chickens up with them. You can guess what she did here.

[@jasonchatham4170]

I would lose my mind…

[@wb5mgr]

That’s why you keep the good ones under lock and key. I have a really nice set of hand forged single bevel Japanese knives that I would put up against anything like this,made of Hitachi blue steel And one of the knives in the set is specifically made much thicker and like a cleaver for doing stuff like that. You would never pick up the knives that are meant for sashimi and chop a chicken bone.

[@rjcoady21]

don't make me nauseated.

[@DogeDragone]

Know what… I want to actually see what happened to it… I’ve always wondered what happens if you use a knife as a cleaver

[@aaronm8694]

Chopping up whole chickens doesnt destroy a knife.

[@pilgorehotz8041]

This always makes my day.

[@AZMTB]

We have the same exact knife with the same exact issue. Would love to get it sharpened.

[@djstraylight]

A great repair! Shun knives are best when they are scary sharp. They will chop a carrot like it is barely there. Very good advice to keep it away from avocado pits and other hard stuff. Use the dollar store knife on the avocados.

[@TheNameIsForty]

Can we just appreciate this guy working with a respirator directly behind you as you work on your knife... probably shooting hazardous particles all around the workshop.

[@Michal.mikhael]

This is true ART!

[@syx3s]

beautiful. very nice.

[@Hnkka]

satisfying and nice knife

[@frankfraga295]

I use the back point for stab the pit never had an issue. It’s the thicker part so it has held up just fine.

[@greglilly3866]

I have that exact same knife as well as a few other very nice knives 😁 I also have a large set of whet stones including shapton glass. I never use my Japanese knives to remove avocado pits 😳 but if I ever chip one, nice to have your channel to see how to repair 😉

[@2076649]

When sharpening, do you apply pressure in both strokes or only on the cutting stroke?

[@syx3s]

i love my shun. if i chipped it like that it would break my heart. i don't use it every day but quite often. had it for 7 years and only honed it on a steel. could probably use a sharpen, but it's still sharp as heck to be honest.

[@True_MrYasaki]

Just saw video of someone named: Koss Hope I'll never see that again ! After this tragic video seeing someone who respects the knife even higher than he needs to feels relieving. Feels really bad he has way more subscribers.

[@TwoDeep2]

Nice work

[@rafezetter8003]

Hope this is OK Kyle - I wrote this as a reply to a question by Jaques Bosman but thought others might find it informative - woodworker of 20+ years sharpening my own tools and using the same techiques for knives. His question was : Jacques Bosman 5 days ago I really enjoy your videos, your technique is so precise and perfect every time. I learn a lot from you. Thank you for explaining the finer details and making knife sharpening easier to understand. One thing I would like to know though, regarding the paper cutting, is it more the angle of the edge or more the grit of the stone you finish with? Currently I only go up to 1000 grit and the strop. Would it make much of a difference to go 2000 or even 3000 grit? Again, thanks from an avid South African supporter. It's both, but the stone mainly - angle is obviously important, but no-one in thier right mind will try to sharpen a knife or a bladed tool using a high angle** (greater than 50 degrees, which is considered extreme for some hand plane blades, but done for some specific circumstances), so given you'll be typically using a low angle between 15 to 25 degrees for knives, the stone and grit is what makes the knife sharp and what edge you could sharpen to. You won't get a reliable paper cutting edge with anything below 4000 but even then the cut won't be clean and smooth but fairly ragged, and you'll feel it "drag" through the paper. The reason for a higher grit stone is to smooth out the jagged edge, while you won't be able to see it, on a microscopic level a 1000 grit edge will look like a carpenters handsaw blade - to give you an idea what it looks like, that original nick in the blade on this knife - like that but all along the edge, all rough and jagged. OK for very basic woodwork if a chisel is sharpened to 1000 grit (which I do for my rough and ready woodwork), but if you want a smoother cleaner cut, the ONLY way is to smooth out the jagged edge of the blade by going up through the grits. The same applies to knives, Kyle stopped and stropped at 10,000, but on occasion I've been known to go up to 20,000 using a well "bedded in" welsh slate finishing stone and that is so sharp it will cut glossy 35gsm magazine paper, which is thinner than standard A4 printer 55gsm paper than Kyle is cutting and therefore harder to cut cleanly with a knife (the particles in standard A4 printing paper are larger and rougher, and the extra thickness of A4 paper adds resistance to the knife, making cutting easier), if you can get something that sharp, you know you've pretty much mastered sharpening for all practical purposes. **Ok maybe you might go for a higher angle for a cleaver, but that's different :) ! I'm still working on getting an edge so sharp it will cut a silk scarf when I drop it.

[@alan988]

I have a couple of these Shun knives, they are used all the time . They do suffer from small chips on the edge , if you look at them under magnification you can see them and feel them in the cut . It is something you have to live with a consequence of having such a hard steel . A normal sharpen gets them back to new .

[@user-cf8nr3qq2t]

Hey Kyle, great video. I keep that same Shun chef's knife sharp with a Wicked Edge sharpener. I'm a machinist, so using an adjustable sharpener seemed a logical choice rather than learning to do it by hand. Just don't ask how much I spent for it. I think it was sharpened @ 17 degrees when I bought it, but 22 degrees seems to stand up better.

[@bogey19018]

This is a art.

[@udi112]

that finish in the end was amazing. would pay top dollar for this type of work.. sadly im not in the west

[@giveemtheboot5123]

I use a 120 grit DMT diamond stone for fixing old tools [chisels, plane irons, general flattening]. May work well to fix big chips like that.

[@halnywiatr]

Plus one for DMT

[@SkylerLinux]

Man so jealous, I did the same but with a tiny twin grit camping stone

[@deucedeuce1572]

What happens if you sharpen the knife and remove enough material for the blade to be on the damascus? (the wavy looking area of steel). Is the damascus (wavy) steel different than the steel that the original knife edge was on?

[@adamhausner3430]

What's up Kyle great sharpening video. Cheers

[@affalaffaa]

Couldn't believe how fast that 240 grit got rid of that metal. You're not kidding when you say things could go wrong quickly. I've got a little nick on a Japanese chef knife that's taking me a while, with a much finer grit, to sort out. I'll get there in the end. Thanks for the vid.

[@kentsnyder8664]

Fantastic.

[@rjcoady21]

I am a CNC and manual grinder at work. I have a soft spot for edge tools. The second you showed the chunks in the blade I correctly guess what had happened. I am the "camp" knife sharpener o my families hunting trips. A few beers and a walmart combi stone and I get a decent edge on a dull hunting knife. At home I have my wamart combi stone and a hard and soft arkansas stones and I can get pretty close to as sharp as you did here. I usually finish knives on the back of my belt. I've even become the knife guy at work, as some of my coworkers use their walmart knives as screw drivers and wire cutters. I ask permission first and then use a belt sander to remove the nicks/dents and then use the combi stones to rough it in. we have really hard "glass stones" at work that are like a natural arkansas stone but they are super hard and fine like a 4000x grit. that 240x stone made my skin tingle when you drew across it. Gross.

[@johnconklin5180]

Good job on that pretty knife too!

[@bbowling4979]

Interesting video. I wondered if you were going to sharpen it the normal way until the chip disappeared or if you would just grind it square to take out the chip, then recreate the bevels from there.

[@twatmunro]

That Shapton Glass 1000 has been a revelation to me. It's so controllable and an absolute pleasure to use. I've been trying to figure out what to buy as a polishing stone. I'm torn between a Shapton Glass 4000, a Kuromaku 5000 or a Cerax Rika 5000. Fantastic restoration job on the Shun though.

[@tolaygokbelkabadayi7845]

If you are kitchen knife guy: For kasumi (hazy) finish Rika is a better option if you like soaking stones. But I think Glass 4000 is a better stone in terms of feel&feedback compared to Pro 5000. But if you sharpen tools then Pro 5000 is the better option- I think.

[@curseofthegreat]

Kuromaku series aren’t true to grit - they run coarser than advertised by a fairly substantial margin. I’ve retired a barely used Rika 5k (went to splash & go, better for me). It was good. Load up was super heavy, and quick.

[@YankeeGuy00x]

What is the make of the 240grit stone you’re using? I do a lot of heavy repair work and I’m always looking to try out new aggressive stones

[@rogermccaslin5963]

13:38 Started to sound a little like Bob Ross for a minute. Great job rescuing that knife.