Restoring Mike's Rusty, Neglected Yanagiba - Japanese Knife Repair

[@KnifewearKnives]

Have you ever messed up a knife as bad as Mike? What happened?

[@knownaigm]

I really enjoy these sharpening and resto videos and appreciate that they're thorough and explanatory but aren't overly long and dragging on. Excellent work fixing up that knife!

[@KnifewearKnives]

Thank you!

[@larry5178]

Siracha water bottle for the win!

[@markust8904]

An amazing art form in itself.

[@Thomas-nm1ft]

this is another good reason to have your knives out in the open, like on a knife magnet. If you see your knives everyday they can only get 1 days worth of rust before you notice

[@KnifewearKnives]

Agreed!

[@barbacoabrothers742]

Thanks naoto

[@davidtatro7457]

Very nice work for a quick restore doing everything by hand. Always enjoy your content!

[@KnifewearKnives]

Thank you!

[@sonkekoster3105]

Great job!

[@louisvangaelen313]

I just got my first Carbon Steel knife (Shiro Kamo AS), I currently have the Shapton glass 1000 and a cheap strop, what would you recommend as a second stone or next step in sharpening? Thank you for the quality content!

[@KnifewearKnives]

Thank you! I think something finer would be a huge asset, anywhere from 3000 to 6000. I'm a huge fan of the final edge I get from 6K, toothy, but still super smooth! Otherwise a 4,000 is a super useful stone.

[@rickhersom223]

Just placed an order with you for the Naniwa 400 Diamond stone. Looks like a great stone for flattening bevels.

[@KnifewearKnives]

It sure is!

[@capolot]

I didn’t know naniwa made a diamond 220 grit stone? Got a link?

[@MichaelE.Douroux]

Ever try Bar Keeper in liquid form?

[@KnifewearKnives]

I haven't tried it on knives, but I bet it works great. I do use it around the house!

[@JohnDoe-zb7dz]

Nice work. u rock

[@KnifewearKnives]

Thank you!

[@fordland08]

Ok, this might seem dumb, but I’m an avid fan of my carbon steel pans. To make them nonstick we heat them up with a thin layer of oil and it helps to keep from rusting as well as keeping nonstick properties. Would it be completely idiotic to do the same with the blades?

[@KnifewearKnives]

That's a really good question! In theory I would think so, although steel is hardened to help it keep an edge, and the temperatures needed for seasoning would likely be high enough to mess with the temper and soften the steel. I'll have to ask Naoto, he knows more about steel!

[@Doodle-.Snoozel]

Was there any pitting on the knife?

[@WormyLeWorm]

Shinogi looked nice at the end, the contrast too. I don't think leftover scratches are a big deal if it looks that nice still. When you are working the bevel on a knife such as this, how are you applying pressure? Is it different when you are trying to polish/flatten the whole bevel vs when you're putting the final edge on?

[@KnifewearKnives]

Good question! For the final edge Naoto uses less pressure, but on the bevel it depends on the stone. More pressure on coarse stones, and less pressure the finer the stone. Because the bevel isn't flat, Naoto applies pressure at different points to ensure the whole bevel is ground and polished!

[@WormyLeWorm]

@@KnifewearKnives Cool. Yeah I don't see a lot of talk about how people do things like polish nicely while still maintaining convexity they put in while thinning.

[@markgarner9832]

Could you publish a link for the naniwa diamond stone?

[@KnifewearKnives]

Hey, you can find them here knifewear.com/pages/search-results?q=naniwa%20daimond

[@markgarner9832]

@Knifewear Thank you, I wanted to check I was looking at the right stone.

[@Owieczkin]

Is that table rocking when Naoto is sharpening?

[@KnifewearKnives]

Yup 🤦 We need a more sturdy table!

[@bostjanbizjak3952]

Beaudiful knayf

[@oracleocp]

You guys sell finger stones? I've never seen them

[@KnifewearKnives]

We just make them when an old stone gets too thin!

[@oracleocp]

@@KnifewearKnives ah, that's kind of what I figured 👍

[@Pablo668]

I'm starting to think Mike doesn't deserve knives...

[@rizab660]

Nicy, nicy - but I finally dont understand how to make the edge shiny, and the other part stays mate. May be because of my poor english....

[@KnifewearKnives]

Great question! I give it a good polish with 1,000 grit, then I move to a finer stone, around 4,000. When polishing on the finer stone, apply pressure right at the edge, so only the lower half of the bevel is polished. Hope that helps!

[@jiahaotan696]

Oh no, Mike! Anyway, after trying out some knives (dry and coated with tsubaki oil) in velveted plastic blade guards, I have since concluded that the best way to store is really in wooden sheaths/sayas. The velvet rubs away the oil, exposes the steel to the air and allows whatever moisture is in the air to react, and this happens in a matter of 1-2 hours... ask me how I know... If you love your knives, buy them their own custom wooden home!

[@KnifewearKnives]

Absolutely! I'm also a fan of a knife magnet or display stand to keep the air circulating!

[@JoseMartinez-ov3lp]

This guy doesnt know oil for knives 😂 or what??? Two times the same issue....