Today’s Knife Repair

I received a knife from a chef who had called earlier requesting a tip repair. It’s a knife they purchased a few years ago, and they’ve also asked for an overall adjustment after the repair. Since they seemed to be in a hurry, I wanted to return it as soon as possible, so I got to work and sharpened it all in one go this evening.

Some might think that simply sharpening the chipped tip would be enough, but doing so would make the edge at the tip too thick. To ensure proper performance, I carefully adjusted and thinned it accordingly. This kind of adjustment helps maintain smooth cutting and prevents the knife from having trouble passing through ingredients.

I considered using a firm wrist snap and twisting motion to raise the shinogi line at the tip, but I held back, thinking it might cause trouble when you sharpen it yourself in the future…
By the way, after years of use, the handle of a knife can also wear down. The Itii handle is stronger compared to magnolia, but if not handled with care, it can become quite damaged.

The customer’s knife handle this time was well-maintained, with no signs of fine scales or wear.
Chefs who take meticulous care of their tools, regardless of whether they specialize in Japanese or Western cuisine, always ensure proper maintenance.
What made me especially happy this time was the ‘ura sharpening’!
In many cases, the ura side is sharpened with stones that haven’t been properly flattened, resulting in an uneven surface that doesn’t fully reach the edge when using a well-prepared stone.
However, this time, there were no such issues at all. It was clear that the knife had been handled with great care and attention, truly reflecting the owner’s deep consideration for their tool.

Despite years of use, the narrow width of the ura is impressive.
When sharpened with a high-precision #1000 diamond stone, the way it made contact with the blade was truly remarkable.
As expected, it resulted in an exceptionally sharp edge.
For the front side, I first used a #500 diamond stone, followed by a #4000 finishing stone for a refined edge.
Both the Itohiki and ura were finished using a special stone dedicated to INOX steel.
The tip has been carefully shaped to firmly grip ingredients and ensure precise cuts.
I’m delighted to have been of service, and I hope this knife continues to support your work!

• 2017-10-10