Shun Knife Restoration- Full Repair By Hand and Whetstone

How to fix a broken Shun Hiro Knife

[mileslee]

I just found you and have been binge watching you for three days now (thank you coronavirus). I just completed watching this video and wanted to share my story. Recently, I "inherited" my mom's old knives. I am 69 now and I remember these knives from when I was a little kid. At 100 years old mom is no longer capable of cooking. I've always sharpened my own knives, but never to the degree as this, though I've always wanted to learn. Now that I've got the time (thank you coronavirus again!), and an eclectic set of knives that really need the work, I got me a couple of stones at #1000 and #6000 grit. Along with my old stone, I started to work on these knives. My old stone, I am guessing, is probably somewhere in the #320 or #400 grit range.

One particular knife, a carving knife, had a chip along the edge, near the heel about 5 mm long and 3mm deep at it's deepest point. In the middle of the edge, another chip about 1mm deep. Then three more near the point. So I ground down the entire length of the edge on the coarse stone at an angle of about 30 or 35 degrees, until I got the chips out and finished at about 20 degrees. Then took it to the #1000 grit, continued at 20 degrees, then finished at about 12 degrees. Finally, I finished with the #6000 at 12 degrees. And I did all of this BEFORE I saw this video! So seeing it gave me a solid sense that I had something going on right!

The second bevel was not even from tip to heel, being wider along the belly then narrowing again toward the point. The two sides of the blade did not mirror each other either in bevel width. But it passed the paper test! And as you remarked in this video, I am indeed very proud of my work, as imperfect as it was!

Originally, I thought this was a great opportunity to take mom's old knives and use them to practice my new found skills. But it's turning out to be far more than just that. Mom is currently living with full-blown dementia and can no longer communicate with us. Being able to breathe new life into these old knives of hers is giving me a sense of nostalgia, and in a sense, allowing me to reconnect with mom in a way that I could never have imagined. I am blown away. Thank you Ryky.

[josefwagner]

As always great video. You could think about making one closeup photo of the knifes edge before you start the video and one photo of the knife after you stopped recording - and add this pictures into the video for a horizontally splitscreen comparison at the end of the video.

[jamessanders]

Very comprehensive video. My first purchase was a 1000/6000 whetstone through Amazon. I need lots of practice to avoid scratching the knife surface. I am practicing on an inexpensive chef knife I have had for several years. Thank you for the video.

[justinhui]

love that you are bringing back these videos, is it just me or is the sound of sharpening and grinding a knife is starting to become very therapeutic

[justintime]

You are such a talented individual when it comes to sharpening knifes.... Congratulations Koby on the beautiful knife!

[dreadheadies]

Thank you for the learning session. It's always a pleasure to watch and learn from you, Ryky. Not enough people reference "tip profile. " I'm glad you put emphasis on that point, haha knife punn. As a cook the tip is extremely crucial in demanding accurate and purposeful strokes of the knife. Different dishes call for deliberate knife tip movements. Each knife possesses different character according to tip profile. Thank you for noticing.

[davesmith]

Your videos have given me a lot of insight into sharpening. I bought two midrange Japanese knives for my kitchen, and one day, I know, I will have to re-sharpen them. My goal is to get good enough to do that - and maybe a little more. So I appreciate all the info. (But, for this Shoooon ... I'm surprised you didn't get a Sharpie and trace the profile onto a piece of paper, or that plastic, first!)

[MrShaggrock]

I have been watching your sharpening for a long time now, and I notice your technique is evolving. I would love to see a video on your experiences on sharpening - what you have learned over the years - tips, tricks and realizations. Also you got me free hand sharpening too. The most zen hobby ever. Thank you!

[alecevans]

love your videos man the shun hiro is my favorite knife when it comes to looks and i cant even buy one anymore its so sad never even got to hold one in my hand

[cybrpypr]

Thank you for this informative video. I am looking to start my own knife sharpening business when I retire in 6 years. I have alot to learn between now and then and to practice what I learn.
These instructional videos are great.

[Dwarvenchef]

Your video got me to dig up my stones and have a look at them after so many years put away. And hand repair of a Shun... /shudder....

[clivemossmoon]

Why are you using that technique @ 7:00? Are you applying pressure _into_ the edge? I've never seen you do that, please explain. Usually to work the other side you would use your left hand or use your right hand with tip toward you, always applying pressure _away_ from the edge.

[Petsod]

Great job on the knife, and no scratches, still working on that myself, gotten a lot better at sharpening with my stones but still need more practice :)

[katana]

finally proper sharpening video, thank for uploading it mr tran, great results.

[biggathanyou]

I just love your channel. U are a very skilled and nice guy.I learned a lot on ur inspirational channel. I am a knife enthusiast too and i love sharpening my tools...but i am far away from doing well...but it’s fun to try and fail and sometimes succeed. Go on dude!

[DawahTrucker]

Beautifully done Ricky, long time don't see a sharpening video from you!!

[AndreasKoestler]

So good to see a sharpening video, after a long time - or so it seems!

[JohanGraaf]

its so therapeutic to repere / sharpening knifes .
when the mind zones in that feeling is soo grate.
good work btw
// Graafen. the swidish chef

[kevdk]

Wow I used to be OG watching your channel years ago when you first started... 150k now, good job! WOw!!

[juanyamasaki]

Hi, can you tell about how you apply pressure is the same on both strokes or asimétricas