Welcome guest, is this your first visit? Create Account now to join.
  • Login:

Welcome to the NZ Hunting and Shooting Forums.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

Night Vision NZ Alpine


User Tag List

+ Reply to Thread
Page 2 of 2 FirstFirst 12
Results 16 to 25 of 25
Like Tree42Likes

Thread: Knife re-edging

  1. #16
    Ejected
    Join Date
    Dec 2011
    Posts
    2,572
    Get a stone and sharpen the fucking thing.

  2. #17
    Member Sideshow's Avatar
    Join Date
    Apr 2015
    Location
    UK
    Posts
    7,916
    Quote Originally Posted by Dorkus View Post
    I would argue its not a very good fish either
    Yes I agree BAD FISH!!

  3. #18
    GSP Mad Munsey's Avatar
    Join Date
    Mar 2012
    Location
    Christchurch
    Posts
    5,235
    could try the local Tepanyaka (spelling) Restaurant. Im guessing those guys Know how to sharpen Japanese steel
    Barefoot and Double Shot like this.
    Rule 7: Avoid alcohol and drugs when handling firearms

  4. #19
    Member
    Join Date
    Mar 2012
    Location
    Hastings
    Posts
    2,650
    Scary Sharp. It will also clean up all those nicks.

  5. #20
    Member
    Join Date
    Jun 2016
    Location
    Dunners
    Posts
    9
    I have a few Japanese kitchen knives and do all my own sharpening.

    I would definately take the knife to someone who has experience with single bevel Japanese knives - I have sharpened them before, they aren't too difficult but it is easy to muck up the geometry and lose the magic.

    There is a bit of work involved with this repair and to get the best results I thin it needs to be done by hand on waterstones. To keep the contrast between the dark, matte cladding and the bright core steel you will probably need someone with a japanese natural polishing stone. I am a knife nut so have all the gears but I'm not sure how many sharpening services are set up for it, unless they are a specialist with Japanese knives.

    +1 to taking it to a good Japanese restaurant and talking to the chefs - the good ones know their stuff and a lot of them will do their own sharpening. They will be able to give some good advice.

    I find with the hard knives tiny micro chips happen regularly but those look pretty nasty - it can happen when the knives are new (if they have been finished on a belt grinder or similar it can ruin the temper at the very edge) but otherwise I think your mate has gone a bit hard with it... When it gets sharpened you could ask them to do a sightly steeper convex edge for the last mm or so, you lose a bit of cutting ability but gain durability.

    Another option which works well on Deba knives is to vary the edge angle along the knife, keep the edge on the front 2/3rds at 15 or so degrees and then the back 1/3rd put a 25-30 degree edge on. You use the tip and belly to slice, and the heel to power through bones.

    Hope that helps, I love Japanese knives but they can be a pain in the arse at times!

  6. #21
    Member Rock river arms hunter's Avatar
    Join Date
    Mar 2012
    Location
    Deep South
    Posts
    2,206
    a box of beer should do the trick at your local butchers

  7. #22
    Member
    Join Date
    Aug 2014
    Location
    Auckland
    Posts
    719
    So playing on the web I typed in sharpeners and NZ and hit a site that specialisers in sharpening (and selling) Japanese knifes, they talk about angles, checking for chips etc etc, seem like they would be the best shot to fix the blade back to original condition...then buy cheap fillet knife and put that Japanese knife back in the kitchen!

  8. #23
    Member Double Shot's Avatar
    Join Date
    Nov 2013
    Location
    Papamoa Beach
    Posts
    2,844
    Quote Originally Posted by Shelley View Post
    So playing on the web I typed in sharpeners and NZ and hit a site that specialisers in sharpening (and selling) Japanese knifes, they talk about angles, checking for chips etc etc, seem like they would be the best shot to fix the blade back to original condition...then buy cheap fillet knife and put that Japanese knife back in the kitchen!
    Have you got a link there @Shelley

  9. #24
    MSL
    MSL is offline
    Member MSL's Avatar
    Join Date
    May 2014
    Location
    Waikato
    Posts
    6,476
    Looks to me like your mate would be better off with an axe

  10. #25
    Member
    Join Date
    Aug 2014
    Location
    Auckland
    Posts
    719
    Yeah here you go Traditional Japanese Knives and Knife Sharpening - Artisan Knives no idea if they are any good but they sure look the biz...

 

 

Similar Threads

  1. Replies: 2
    Last Post: 27-07-2015, 01:19 PM
  2. With my knife ...
    By linyera in forum Hunting
    Replies: 25
    Last Post: 23-09-2013, 07:05 AM
  3. New Knife
    By Steve338 in forum Gear and Equipment
    Replies: 10
    Last Post: 26-12-2012, 08:24 PM
  4. knife help
    By turner nz in forum Gear and Equipment
    Replies: 19
    Last Post: 07-09-2012, 10:25 PM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!