iSharpen A Badly Chipped Japanese Nakiri Knife  

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?

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

@@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.

@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.

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

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.

@@iSharpen At 10:18 you can tell that edge is way too thick for a slicing nakiri. Try chopping through a carrot with that beast! It's tricky for professional sharpeners. Thinning is a big job and customer usually won't really be able to tell a diff as readily as with sharpness. But no, this knife is thick enough to be a bone cleaver now.

@@l26wang Incorrect. I measured the thickness at the base of the chip and it's still way thinner than even a thin Japanese knife. The chef has been using it and he says it performs fantastically in every use. It is still a very thin and extremely useful knife in every respect. To call it a bone cleaver now is an absolutely insane and absurd comment.

@@iSharpen Oh you measured? That's interesting. What was the thickness?

@@l26wang I think the original was around 0.25mm and the new was 0.32mm. A normal super thin Japanese knife is 0.20mm - 0.40mm, so well within spec. I tested at about 85 BESS so plenty sharp too. Plus I sharpened it at 13 degrees per side which sort of provided a short space thinning anyway. Trust me, this knife after the repair was thinner and sharper than nearly any knife I've ever sharpened. Luckily it was insanely thin to start with. When presented to me the first thing I did was measure the thickness at the deepest part of the chip and when I discovered how thin it was I knew the repair would be a success and it was.

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.

@@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!!

@@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.

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) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-141hD1d1zj0.html and... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CqDorNSVb5Q.html

@@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!

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

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

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. 👍

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