Скачать или смотреть Restoring a badly sharpened Japanese knife: the cause and the fix. You probably seen one before

You’ve probably come across a Japanese gyuto that looks just like this: instead of a smooth belly, the edge curves up into a bird’s beak shape. The problem? The knife can’t make full contact with the cutting board, it’s usually overly thick, and it fails the potato test miserably.

In today’s video, we’ll break down exactly why this happens, how to prevent it in the first place, and finally, I’ll take you through the process of restoring this knife back to its former glory.

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This eposide is brought to you by Knives and Stones: www.knivesandstones.com.au
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The shorts version:
Problems:    • A Common Knife Sharpening Problem and its ...  
Fixing:    • Restoring a Badly Sharpened Japanese Knife...  

K&S full lenght sharpening video:    • Japanese Kitchen Knife Sharpening Tutorial...  
More about Thinning:    • Knife Sharpening Tutorial: a sharp knife d...  

[0:00] Introduction: a badly sharpened knife
[0:31] The cause and effect
[1:35] More problems
[2:31] Potato test before restoration
[3:53] How to prevent this from happening?
[7:02] The restoration: reprofiling and thinning
[8:13] Refinishing and new edge
[10:19] Potato test after restoration

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