Oh I'm so happy you saved the handle. I don't normally care if people decide to replace the wood but when there is writing it feels more special. It looks so amazing!

@OldRusty

2 жыл бұрын

Thank you, the handle is most often broken and a new one is installed because everything inside rusts and collapses, but this one was beautiful and I tried to preserve it.😀

@allenyuen54

2 жыл бұрын

龍千代？ I checked everywhere on the Japanese kitchen knife doesn't show seems to be an antique I believe this handle more valuable than the knife itself

@toshsqeez

7 ай бұрын

龍千代is from 土佐(Tosa)city高知pre(Kochi prefecture )Japan It’s popular kitchen knife maker but not so famous cause I didn’t know even I’m Japanese 😅 Anyway good job man

Super interesting way of trying to preserve the handle 👍🏾👍🏾

OMG, I almost cried out in anguish when you cut the handle but you made the save. Fantastic restoration. You just earned another subscriber. Well done.

@lavluvlov

2 жыл бұрын

I also like that he just use varnish and no tint on the handle, so we gwt thw real color of woond...

@odielcribeiro3100

2 жыл бұрын

What that fack, all good untill he star to Sharp the knife....nooooooooooo

Love that you saved the handle with the engraving! Great save!

Hello mister beautiful knife good restoration very sharp well done

Love that you leave some of the patina. really gives the knife a lot of character and authenticity. one of the best restoration channels for sure!

Fantastic repair to enable you to reuse the original handle… 👏 It turned out incredible!

great restoration dear i like it

Feared for your hands with the chisel work while removing the handle! 😮

One of the most cool knives I've worked with. Greetings

@OldRusty

2 жыл бұрын

I'm delighted with him too

@benraya9405

2 жыл бұрын

@@OldRusty so far, among this 4 years I began to work in the knife business, I stumbled UPN 2 of this kind. And both had to be restored from the rust and sharpening. Excellent work, my friend.

Very nice restoration, very sharp.

Very professional.

great job!

Beautiful work. Congratz!

@OldRusty

2 жыл бұрын

it`s nice to hear that

Great work 👏 👏

That’s not how you sharpen this type of Japanese knife.

That sharpener is cool!

Hi buddy, I liked your job, beautiful result 👍

Отличная работа!!!

amazing

Muhtesem görünüyor çok güzel olmuş Gerçekten eline emeğine sağlık üstadım

@OldRusty

2 жыл бұрын

Çok teşekkür ederim

Glad you saved that handle!

I do love to see the OG handle restored, and the urasuki respected. Shinogi should be the whole forward band on a Deba but apart from that, nicely done. 👍

this is so cool move!

how to ruin a japanese blade..

If any of you haters get one for yourself, sharpen yours any way you want.

Здравствуйте! Хорошая реставрация! Мне понравилась!

Love the video, hate the amount of vitriol in the comments by some. It's how I imagine a 'how to brew perfect coffee/tea' comment section would be, but worse. The knife world seems very....cutthroat. Keep up the good work man; I like the format of your video. Gonna watch some more

Respekt meister, Grüsse aus Deutschland

You saved the handle but didn't grind the edge the same why not?? Enjoyed your video and I gave it a Thumbs Up

Bello y delicado trabajo, saludos Perú.

👏👏👏👏👏

That was a lot of work on that old blade but nicely done.

The handle is especially good! Rave.

Very good job! I had one that was the same, all rusty, I sanded it and it was also beautiful, but now every time I wash it after using it, it loosens rust on some parts, how can I avoid that?

@OldRusty

2 жыл бұрын

After washing, I coat with a thin layer of olive oil.

You could have drilled the pin and saved the handle!

Do you have a service sit? I have a large machete about 20 inches or so I was wondering if you had ppl send you blades and you restore them

Those single bevel knives are substantial pieces of steel and not cheaply made as they are usually hand forged one at a time. The Deba, in particular, is a good, hefty blade usually and this example is no exception. Not inexpensive either, so this is well worth being restored. No discernable nicks in the blade edge either. The "wa bocho" style knives take a bit of getting used to (I have quite a collection of them) but they are worth every cent. It looks like someone messed up the sharpening way back when, particularly on the bevel side but your careful sharpening shows the two laminated layers of steel quite nicely.

What solution did you use to start the rust removal before you started sanding? Great job, great content, great outcome! Subscribed and liked.

@___15

4 ай бұрын

9% vinegar works nice.

Where do you get these Old knifes?

Sao ko nấu nước sôi cho vô lấy cán dể hơn

@6:00 Taking out the blade for that utility knife is slick! 😅

I have the same knife and rusting issue, is there a way to get it stainless?

@OriginalFallofMind

Жыл бұрын

Rinse and dry completely after every use. Even a very light coat of oil can help.

Let this be a lesson to everyone, this is *NOT* how you sharpen a traditional Japanese knife.

At 15 min 54sec, why was it necessary to heat the tang with propane torch before inserting it in handle?

@OldRusty

2 жыл бұрын

This is a classic method that I saw from a Japanese master.

@taab7

2 жыл бұрын

@@OldRusty That doesn't explain the reason. It's pointless just copying a method if you don't understand the reason behind the method.

@OldRusty

2 жыл бұрын

@taab7 Why not. in this way the excess wood is burned and the handle is very inserted very tightly. I didn't use glue and use a knife all the time. The knife handle grips very well.😀

@taab7

2 жыл бұрын

@@OldRusty Yes, thanks for explanation.

Handle Part WD-40: Am I a joke to you ?

Робота супер!!!!!!!

What angle did you set the tsprof to?

@OldRusty

Жыл бұрын

I don't remember anymore. I was guided by the angle I already had. It's one-sided sharpening. But such knives are sharpened with a variable angle - the end of the blade is sharper. This can only be done manually.

Please learn how to sharpen Japanese cutlery. You made the baby tentacle monster cry.

Каверн дофига осталось😡 Как кухонный не годится☝🏻 И что с ним теперь делать? Бумажки кромсать?)

@artemf5169

2 жыл бұрын

Согласен! Рукоять можно было вообще не снимать, очистить от ржавчины и отполировать. Про способ заточки - слёзки стайл, РК на дэба это одностороннее сведение в ноль. Ширкать станком изменяя родной угол заточки - кощунство просто!

@SWOG_WOGS

2 жыл бұрын

@@artemf5169 Зато реклама "Сделано в России" 😉😏

@xxlformula2289

Жыл бұрын

@@artemf5169 💯👍

Российские камушки в наборе приятно удивили))

@OldRusty

4 ай бұрын

Russian stones are sold all over the world. Everyone likes the quality :)

Ручка и так была хорошей но зачем было её ломать а потом делать не понятно а так всё хорошо.

👏👏👏👏👏👏👏👏👏👏👏👏

Сделанный на века

lol. Ive been there, dont that. can be frustrating

Why did he destroy the handle?

@___15

4 ай бұрын

sometimes that's only way to pull out the blade.

Magnolia was not cooperative at all. A bang on your hand, a small crack but all is well. I like all your work but above all your decision to keep the manufacturer's handle. Deba is a beastly but powerful and elegant knife. Beautiful result, congratulations.

At the starting of the video I told myself" if he will not save this handle, this restoration is a waste"!

@OldRusty

2 жыл бұрын

Did you watch the rest of the video? When you rebuild a handle, the Japanese masters just break it and put a new one in, because it is very rusty inside. That's why they had to replace only the inside to keep the look.

Wife just said we share the same brain, unsure what that means for either of us

@OldRusty

2 жыл бұрын

LOL

👏👏👏👍👍👍👏👏👏

Что за извращения с рукояткой ? можно было старую не снимать , просто почистить . а коли уж снял , то делать целиком новую .

Создаётся стойкое ощущение, что люди страдают х...ей, всё можно сделать проще и удобнее...

There was no need to remove that handle. You could have easily cleaned up the blade without removing it.

@OldRusty

2 жыл бұрын

Yes, but there would be rust inside, which would continue to progress.

Why did you cut the handle of the knife? It was very good wood to restore and continue to use.

@OldRusty

Жыл бұрын

The wood is heavily rusted from the metal. It was hard to use in that condition. I only replaced the inside of the handle.

@robertbrandywine

4 ай бұрын

How does would rust? Do you mean decayed by wet rust?@@OldRusty

kitty get hungry 3:14 🥰

You did wonderfully until you completely ruined the function of the knife by sharpening it like that. The entire main bevel should be basically a flat plane from the Shinogi line to the edge, with only a tiny microbevel. And the back side of a single bevel knife should only every be sharpened laying absolutely flat on stones. It should not be given a bevel. Best of luck for your future endeavors.

@OldRusty

2 жыл бұрын

Thank you, the back of the knife is flat without bevel. I only removed the burr. Perhaps this is not so clearly visible in the video.

@davidtatro7457

2 жыл бұрын

@@OldRusty Ok, upon looking again, l do see that you deburred the back in a flat manner. So my apologies for that aspect of my comment. You did well on the back. But in general, there is no place for a guided sharpening system like this for use on single bevels. Someone would have to do a major amount of work to fix what you did to the main bevel by this method. Single bevels should only ever be sharpened freehand on stones. The knife itself sets the angle. And then you can easily freehand a very tiny microbevel at the edge on a fine stone so that the very edge is crisp and strong. All that said, l will repeat that you did a very good job overall and especially in preserving the engraved portion of the original handle.

@OldRusty

2 жыл бұрын

@@davidtatro7457 Also, thanks again .. I watched a lot of videos on sharpening Deba knife, if I understood correctly, the sharpening angle changes from the tip of the knife to the back ... but the sponsors wanted the Japanese knife to be restored ... Only the deba was found. But the result of sharpening really pleased me.

@davidtatro7457

2 жыл бұрын

@@OldRusty you are correct, and debas are tricky to sharpen for that reason. Not only does the edge curve, but the angle shallows out from heel to tip. They are possible to sharpen accurately in the traditional manner on stones, but it is difficult to get a perfect finish on the bevel because of the compound curves. I developed my own technique using small chunks of stones which l work by hand, and it works well for me.

@OriginalFallofMind

Жыл бұрын

Jesus dude.

The engineering of a Japanese knife is a single bevel (Left or Right Hand) design, with a flat slightly hollow back design. The ENTIRE 1.25cm bevel on the right side of the blade is intended to be the sharpening surface and acts as a guide to maintain the constant bevel when sharpening. What you have done is to double bevel that edge compromising the utility of the blade. It will work, however not as intended. That blade is considered to be a Deba Hocho or Butcher Knife used primarily in the large scale butchering of whole fish down to size for later use in a Sushi restaurant. It is also used for light butchering of other meats. The double bevel on the one edge alone will cause the edge to want to bury into what it is running against and snag. The reason for the 1.25cm bevel is that it gives the user a wider surface to run over say fish bones and act as a guide. The double bevel will force the knife to want to move upward into the flesh and not ride smoothly along the bones. It is fine to have chosen to sharpen it that way and your knife will work adequately enough. Just sad to see that happen. I would also have liked to see a proper full restoration. Silicone Carbide paper stuck to a sheet of glass clamped to the bench and time taken to completely grind out the pitting, and then proper attention paid to the wide single bevel before then using large Japanese water stones to sharpen the blade fully and polish the surfaces. When that is done it wonderfully displays the forging line (Hamon) of the harder edge steel and softer blade steel. Here is a link showing a Deba, the single bevel and the Hamon: www.hocho-knife.com/goh-umanosuke-yoshihiro-jousaku-jchc-m-white-2-steel-deba-knife-180mm-with-magnolia-wood-handle/?gclid=Cj0KCQjwhqaVBhCxARIsAHK1tiPmOHRhpzTGVXQ5S10hocQcdpv558uJdiFULSFwRyoOqVR2LYgGdb8aApBxEALw_wcB I commend anyone restoring rather than throwing something away, but I just would have liked to see a longer and complete restoration of this lovely blade.

@OldRusty

2 жыл бұрын

Hi. Your comment got checked (probably because of the link) and I did not notice it right away. Thanks for the extended description of knife sharpening. If you look closely at the video at 13:47, you can see that I take the sharpening stone off the guide and the second escapement comes out flat. This only removes the burr. The knife is quite a working sharpening, but it works as it should. The use of this sharpener is due to the requirement of the advertiser who gave it to me. By the way, the sharpener turned out pretty good. It came with awesome synthetic and diamond stones. Thanks again for your comment and good health to you and your family.

Заточка испортила этот нож навсегда.

@user-sr7pk6dk7t

Жыл бұрын

Поясните своё утверждение. Вы знаете марку стали и способ закалки? До заточки нож не резал, после - только в путь кромсает. Если сталь твёрдая углеродка, то её можно точить не только со стороны внутренней линзы, но и со стороны выпуклой, внешней линзы. Потому, что вы не снимете, как на мягкой стали, закалённый слой и не испорите навсегда режущую кромку. И да! Не все ножи Дэба точатся с односторонним подводом, иногда им производитель делает двухстороннюю кромку. С уклоном, но двухстороннюю. Нож меньше заносит в толщине рыбы и даже позволяет снять кожу не прорезав насквозь.

Lamento, mas perfeita a restauração não foi. Obviamente ficou muito melhor do que antes, mas não foi perfeita.

龍- Dragon 千- thousand 代- generation however Japanese model simplified writing dragon is 竜 龍 ancient Chinese writing Hongkong and Taiwan still using nowadays

@OldRusty

2 жыл бұрын

Cool, thanks for the English translation.

Mmmm interesting, a second bevel. Not very typical of a Deba.

Здорова. Есть ссылка на точильный станок?

@OldRusty

2 жыл бұрын

Привет, ссылка в подписи под видео есть.

@user-ff2tr5bs3k

2 жыл бұрын

Они там, со своей ценой, совсем охренели

@yfyfytcyfyc9132

2 жыл бұрын

@@user-ff2tr5bs3k Очевидно, что этот станок изготавливается не "напильником на коленке", а наверняка с использованием станка с ЧПУ. Лазерная гравировка, возможно, тоже используется, плюс качественный металл. Как же вы з@е@али со своим нытьём! Это не цены охреневшие, а просто вы мало зарабатываете! Почему современный круто выглядящий продукт должен стоить тысячу? Вы будете делать бизнес и продавать свой товар за тысячу?

Blade angle is too steep my friend.

Not impressed, a fancy sharpening jig but no grinder or buffer? He also left the knife with black pitts in it.

The knife looks unused. Did you buy a new knife and made it rusty for this video?

@OldRusty

Жыл бұрын

No, I bought it already in this condition.

Perfect? Thems fighting words

k chuyên nghiệp

Omg you obviously don't know how to sharp a traditional japanese knife. Good work anyway.

@JohnDoe-zw8vx

Жыл бұрын

Looked plenty sharp to me. Were you expecting a two sided edge?

@user-jb4hj4jp9y

10 ай бұрын

Ы́жю .😊

Nice restore but not correct with the sharpening.

I dont know why you took the handle off.. A mirror finish would have been nice..

@OldRusty

2 жыл бұрын

The handle will develop a lot of rust over time. It is common to break it and have it replaced with a new one. But I was interested in keeping the original and removing the rust.

The sharpener 😫

Можно точный рисунок ножа

@OldRusty

2 жыл бұрын

К сожалению нож подарил. Сейчас доступа к нему уже нет.

@ZMEU3334

2 жыл бұрын

@@OldRusty спасибо за ответ

🍣🍣🍣🍣

Destrozar un mango original.. ¿y a eso le llaman restauración?; yo le llamo chapuza, por no decir algo mucho más fuerte. CHAPUZERO

@OldRusty

2 жыл бұрын

Cuando lo restauran artesanos japoneses, el mango simplemente se rompe y se instala uno nuevo. Porque por dentro se oxida junto con el árbol circundante y es imposible limpiar la madera del óxido. Aquí tuvimos que reemplazar parte del árbol ... Si hay otras opciones, me encantaría escucharlas.

@juanrubio1280

2 жыл бұрын

@@OldRusty , normalmente es así, pero este se veía muy sano y fuerte; había que intentar el salvarlo sí o sí para darle todo su potencial cómo original.. está claro que yo a su lado no soy nadie, pero repito se podría haber "perdido" más tiempo en intentar recuperar la espiga pués todos sabemos que en una restauración prima antes el dejarlo con todos sus componentes originales y sin alterar, que la estética del mismo, y aquí se buscó el ponerlo "en circulación", y para eso yá hay buenos cuchillos. De todas maneras sólo es mi opinión motivada quizás porque me apenó ver cómo lo cortaban; siento haber puesto lo de "chapucero" pero me sentí frustrado.. saludos.

@OldRusty

2 жыл бұрын

@@juanrubio1280 Traté de quitar el mango sin dañarlo mucho más tiempo de lo que estaba en el video. Vi muchos videos profesionales sobre cuchillos japoneses. Todos simplemente descomponen el anterior e instalan uno nuevo. Gracias por tu comentario y atención. :)

gg wp

Зачем ручку хорошую захерачил, непонятно. Горе реставратор.

Butchered the bevel.

You sharpened the knife in the wrong way, you increased the angle of the blade, which you should not have done! Japanese knives have a maximum blade angle of 15 degrees, and you increased the blade angle by another 2 degrees, most likely! Japanese knives are sharpened exclusively by hand on quality waterstone!

@OriginalFallofMind

Жыл бұрын

They are also imperfect and have varying degrees at the end of the blade. Sharpening angle must be changed in order to follow the original bevel of the maker.

You butchered the sharpening job. You took to much material off the edge. Learn how to use a whetstone

Oh my God. What in the name of Sweet Baby Jesus have you done to that beautiful deba? Get a set of water stones and learn about blade geometry!!!

@OriginalFallofMind

Жыл бұрын

He may know more than you. It's obvious many handmade japanese knives are imperfect. The edge angle changes closer to the tip. If you want to follow the original you must change.

No good knife Sharpener!

please don`t make any more videos of japanese knives restoration. this one was painful to watch to people who does this kind of job.

@bdcnst1

2 жыл бұрын

It’s hard for me not to believe he just buys stuff and let’s it rust then “restores” them just for more videos

@OriginalFallofMind

Жыл бұрын

How about please don't watch anymore?

Handle is pristine, what a faker 😂

Cringe! You should of googled how to sharpen a deba knife.

It is a Deba knife - it shouldn't be sharpened like the regular European knife with a bevel...