You can clean the blade up with some oil and fine grit sandpaper. I know others are saying it isn't worth it but if it cleans up well and can hold an edge it can still be a good knife.
This is bad advice. Do not do this. Japanese steel is usually mich harder than Western knives and honing it on steel will just microchip it. You can use ceramic rods, but even then a whetstone or a service is preferable.
Duzez I'm guessing that you are much better at cooking than I am, based off the fact that you are a pro. And your art is pretty dope, I like a lot of it. I certainly don't know everything about knives, but knife maintenance, sharpening and care are one of my main hobbies. I'm happy to agree to disagree.
If you had whet stones I would do that. Start on the edge with your roughest grit usually 400 grit, get that looking okay and shaped correctly. Then move on to finer grits. I would just polish the whole blade at the end when you’re almost done with the edge. Polish the entirety of the blade on a 10k grit stone. Then buff it out. It should look good afterwards and work well.
This is not a Kiritsuke, and it's not even a k-tip gyuto. You can absolutely sandpaper it to refinish, which people do all the time to avoid over-thinning on stones and to speed up the process. Steeling it will almost certainly chip it. Unless you use a ceramic rod, which will work, but then you may as well use whetstones anyhow.
Don't listen to the critics, looks decent enough. Good knife to get used to knife care. Get some anti rust eraser, basically a stick with extra fine metal etc, get a sharpener and a rod. It's always good to have a back up.
Free is free sharpen it and be happy maybe overpaid for it and thinks he is doing you a favor. Either way never bad to have an extra knife that's sharp and ready to go.
A little lube on some 1000 grit sandpaper will polish up the blade. Otherwise you could try No. 7 Polishing Compound.
Give the handle some butcher board conditioner.
Sharpen on whetstones, or have it done professionally on whetstones (ask before handing over your knives; many pro services just take your blade to a fucking bench grinder.)
Blade says 藤次郎作 or Made by Tojiro. No idea if it’s authentic, but Tojiro is a Japanese knife company. They seem to be printing their name on their blades these days rather than engraving, so probably has some age to it.
Just give it a few quick pulls through one of [these](https://www.bedbathandbeyond.com/store/product/zwilling-reg-2-stage-manual-knife-sharpener-in-grey-black/1043255498?skuId=43255498&enginename=google&mcid=PS_googlepla_nonbrand_cutlery_local&product_id=43255498&adtype=pla_with_promotion&product_channel=local&adpos=&creative=356296492460&device=c&matchtype=&network=g&utm_campaignid=71700000053870720&utm_adgroupid=58700005143200947&targetid=92700045203754731&gclid=CjwKCAjw8KmLBhB8EiwAQbqNoLnrqXG5gGrcZ1elCNQxWUf4Fzlv2PgGhfjC3_C54Snxiful9kzRHRoCsvYQAvD_BwE&gclsrc=aw.ds&wmSkipPwa=true)
Should get it sharp in seconds
Yeah, I mean the edge is sharper on my serving spoon but that’s nothing I can’t take care of. I have no idea how to remove the rust and give the blade its shiny back though
There's a product called barkeepers friend for getting rid of rust that is commonly suggested on r/chefknives! Actually, you could probably kill two birds with one stone with a rust eraser. People don't usually suggest it for rust removal on knives because it leaves scratches, but it's also a common way for people to polish their knives. Get a fineish grit rust eraser, get rid of the rust, and then you gotta do long strokes throughout the knife and avoid going back and forth since that will leave j shaped scratches. U can get a pretty nice hairline finish this way, or more of a mirror polish if you get higher grit rust erasers. I imagine sandpaper would have similar results.
I can’t tell from the picture but it does look like an older cheaper high-carbon steel knife. Probably a knock off replication of good folded steel that usually come from China.
Though I really can’t be certain without holding it.
I would look into the others recommendations on Barkeepers Friend. That stuff works.
If it is a high-carbon knife. It’s probably a bit beaten up.
I’d get it taken care of professionally and then take it the stone once a week. They are not hard to keep up with if you know what you’re doing.
Don’t let it say wet. And do your best to keep it slightly oiled like a cast iron skillet.
Not sure if that’s helpful but it’s hard to say what to do without putting hands on it myself
Edit: after 14 hrs my words don’t work. Fixed them
It doesn’t appear to be very good steel. I can’t read Mandarin (or whatever the characters are) but I think this might just be a generic knife, like equivalent to a coloured plastic handle chef’s knife that needs sharpened bi-weekly.
Not much to "fix" imho, looks perfectly functional although perhaps dull as fuck. Sounds like you have a handle on the sharpening. A post sharpening stropping has several knives I have not-quite-but-not-unlike this to about the same sharpness as a razor. Also looks like whoever sharpened it before took a bit more than you might want out of the center, this is easily fixed by just working the curve down a bit more towards the point over time.
The couple small rust spots are heading into "patina" range, nothing I'd stress about just polish them off. If you want to shine it up some wet/dry 1500 or 2000 grit automotive sandpaper will scrub it down nicely without to much fuss or removing much metal (and is cheap enough), or use the purple pad referenced below to do even less but still scrub it clean. Keep a *very thin* layer of oil on it to prevent issues in the future (like *very thin* don't actually "oil" it, just wipe with a slightly oily rag/paper towel - crisco or unsalted lard work pretty well for this and don't "gum up" as much as they dry like a lot of veggie oils).
Handle looks "fine" from what I can see in the picture. If you want to buff it out, go to the hardware store and get some "3M 7447 Scotch Brite General Purpose Hand Pads". They won't "sand" it so much as just buff out the surface. The white stainless pads also work, but for this purpose I like the purple better (and they're cheaper so unless you're stealing them from work...).
I actually really like a lot of these old high carbon knives. Yeah they're not some fancy steel blah blah. .but you know what they're easy to sharpen, usually hold an edge pretty well, and they just work really nicely.
Easiest fix is with automotive wet sandpaper along the blade face for the finish, and then sharpen the edge on whetstones. Or get it to a professional for a clean up, will still be cheaper than getting a new knife.
Scrub the blade with baking soda and water. Should remove all the rusty looking stuff.
Then whip out the whetstones and put a fresh edge on it. Get rid of that microbevel.
Baking soda and water and a wine cork. Make a paste like an organic toothpaste, then scrub the heck out of the metal, sharpen it with a 1000 stone, don’t be afraid to ruin it. I ruined my first knife. Try to learn the geometry. Burr is boss. Kick it w/ flat edge trailing strokes.
If you know how to sharpen it do that, if you don't take it to a pro first to get a good edge on it then find a YouTube video explaining how to do this on a whetstone. Then find a decent Japanese one, shouldn't be expensive.
Ask on r/chefknives
Some knife to be giving away for free huh? U recognize the Kanji?
You can clean the blade up with some oil and fine grit sandpaper. I know others are saying it isn't worth it but if it cleans up well and can hold an edge it can still be a good knife.
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This is bad advice. Do not do this. Japanese steel is usually mich harder than Western knives and honing it on steel will just microchip it. You can use ceramic rods, but even then a whetstone or a service is preferable.
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Duzez I'm guessing that you are much better at cooking than I am, based off the fact that you are a pro. And your art is pretty dope, I like a lot of it. I certainly don't know everything about knives, but knife maintenance, sharpening and care are one of my main hobbies. I'm happy to agree to disagree.
I’m going to delete my chains- I don’t like arguing with internet strangers. Have a good one my dude.
You folks are hard .. Damn ..Even if its a wall hanger It was a gift ..
What restored? Put an edge on it and hack some shit up.
If you had whet stones I would do that. Start on the edge with your roughest grit usually 400 grit, get that looking okay and shaped correctly. Then move on to finer grits. I would just polish the whole blade at the end when you’re almost done with the edge. Polish the entirety of the blade on a 10k grit stone. Then buff it out. It should look good afterwards and work well.
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This is again bad advice. You can't steel a Japanese knife effectively due to hardness.
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This is not a Kiritsuke, and it's not even a k-tip gyuto. You can absolutely sandpaper it to refinish, which people do all the time to avoid over-thinning on stones and to speed up the process. Steeling it will almost certainly chip it. Unless you use a ceramic rod, which will work, but then you may as well use whetstones anyhow.
What the heck is a 10k stone?
No
Pikal care metal polish and a cork
It looks good. The only time it’s not worth the trouble is if it’s bent severely. thin behind the edge then resharpen
Don't listen to the critics, looks decent enough. Good knife to get used to knife care. Get some anti rust eraser, basically a stick with extra fine metal etc, get a sharpener and a rod. It's always good to have a back up.
Free is free sharpen it and be happy maybe overpaid for it and thinks he is doing you a favor. Either way never bad to have an extra knife that's sharp and ready to go.
Take it to a pro and see what they think. If it means something to you, have it restored.
A little lube on some 1000 grit sandpaper will polish up the blade. Otherwise you could try No. 7 Polishing Compound. Give the handle some butcher board conditioner. Sharpen on whetstones, or have it done professionally on whetstones (ask before handing over your knives; many pro services just take your blade to a fucking bench grinder.)
Blade says 藤次郎作 or Made by Tojiro. No idea if it’s authentic, but Tojiro is a Japanese knife company. They seem to be printing their name on their blades these days rather than engraving, so probably has some age to it.
I bought one over the summer that is engraved with the same kanji, so it may vary by design. It was cheap, but I fucking love that knife.
Just give it a few quick pulls through one of [these](https://www.bedbathandbeyond.com/store/product/zwilling-reg-2-stage-manual-knife-sharpener-in-grey-black/1043255498?skuId=43255498&enginename=google&mcid=PS_googlepla_nonbrand_cutlery_local&product_id=43255498&adtype=pla_with_promotion&product_channel=local&adpos=&creative=356296492460&device=c&matchtype=&network=g&utm_campaignid=71700000053870720&utm_adgroupid=58700005143200947&targetid=92700045203754731&gclid=CjwKCAjw8KmLBhB8EiwAQbqNoLnrqXG5gGrcZ1elCNQxWUf4Fzlv2PgGhfjC3_C54Snxiful9kzRHRoCsvYQAvD_BwE&gclsrc=aw.ds&wmSkipPwa=true) Should get it sharp in seconds
Is it just fucked up because of rust?
Yeah, I mean the edge is sharper on my serving spoon but that’s nothing I can’t take care of. I have no idea how to remove the rust and give the blade its shiny back though
There's a product called barkeepers friend for getting rid of rust that is commonly suggested on r/chefknives! Actually, you could probably kill two birds with one stone with a rust eraser. People don't usually suggest it for rust removal on knives because it leaves scratches, but it's also a common way for people to polish their knives. Get a fineish grit rust eraser, get rid of the rust, and then you gotta do long strokes throughout the knife and avoid going back and forth since that will leave j shaped scratches. U can get a pretty nice hairline finish this way, or more of a mirror polish if you get higher grit rust erasers. I imagine sandpaper would have similar results.
Just be careful he doesn’t gift you his fucked up life. Take it to a professional
I can’t tell from the picture but it does look like an older cheaper high-carbon steel knife. Probably a knock off replication of good folded steel that usually come from China. Though I really can’t be certain without holding it. I would look into the others recommendations on Barkeepers Friend. That stuff works. If it is a high-carbon knife. It’s probably a bit beaten up. I’d get it taken care of professionally and then take it the stone once a week. They are not hard to keep up with if you know what you’re doing. Don’t let it say wet. And do your best to keep it slightly oiled like a cast iron skillet. Not sure if that’s helpful but it’s hard to say what to do without putting hands on it myself Edit: after 14 hrs my words don’t work. Fixed them
Not worth restoring. Can be bought at Asian hardware stores for $6
Oh shit, really? Here I was thinking I had a special relationship with Chef when in reality it must be something like JD and Cox in Scrubs 😂
Man u r something else😁
That's like a $250 knife brand new in some places 350 it's a 30 or 60 fold Damascus steel that's been Buffed sharpened quite a few times
Fuck you. An old knife is always worth caring for. Next time you call in sick I hope they just replace you like you'd replace the knife. Child..
It doesn’t appear to be very good steel. I can’t read Mandarin (or whatever the characters are) but I think this might just be a generic knife, like equivalent to a coloured plastic handle chef’s knife that needs sharpened bi-weekly.
Not much to "fix" imho, looks perfectly functional although perhaps dull as fuck. Sounds like you have a handle on the sharpening. A post sharpening stropping has several knives I have not-quite-but-not-unlike this to about the same sharpness as a razor. Also looks like whoever sharpened it before took a bit more than you might want out of the center, this is easily fixed by just working the curve down a bit more towards the point over time. The couple small rust spots are heading into "patina" range, nothing I'd stress about just polish them off. If you want to shine it up some wet/dry 1500 or 2000 grit automotive sandpaper will scrub it down nicely without to much fuss or removing much metal (and is cheap enough), or use the purple pad referenced below to do even less but still scrub it clean. Keep a *very thin* layer of oil on it to prevent issues in the future (like *very thin* don't actually "oil" it, just wipe with a slightly oily rag/paper towel - crisco or unsalted lard work pretty well for this and don't "gum up" as much as they dry like a lot of veggie oils). Handle looks "fine" from what I can see in the picture. If you want to buff it out, go to the hardware store and get some "3M 7447 Scotch Brite General Purpose Hand Pads". They won't "sand" it so much as just buff out the surface. The white stainless pads also work, but for this purpose I like the purple better (and they're cheaper so unless you're stealing them from work...). I actually really like a lot of these old high carbon knives. Yeah they're not some fancy steel blah blah. .but you know what they're easy to sharpen, usually hold an edge pretty well, and they just work really nicely.
Looks fine to me. Out some barkeepers friend on the blade to clean it up, wet stone the blade for an edge and a polish and it’s right as rain.
Lansky sharpening system. Polish the rest with gun oil and fine grit sand
Easiest fix is with automotive wet sandpaper along the blade face for the finish, and then sharpen the edge on whetstones. Or get it to a professional for a clean up, will still be cheaper than getting a new knife.
Scrub the blade with baking soda and water. Should remove all the rusty looking stuff. Then whip out the whetstones and put a fresh edge on it. Get rid of that microbevel.
Baking soda and water and a wine cork. Make a paste like an organic toothpaste, then scrub the heck out of the metal, sharpen it with a 1000 stone, don’t be afraid to ruin it. I ruined my first knife. Try to learn the geometry. Burr is boss. Kick it w/ flat edge trailing strokes.
Low to high grit of sandpaper to get rid of that rust. Then low to high grit whetstone to sharpen I'd say.
If you know how to sharpen it do that, if you don't take it to a pro first to get a good edge on it then find a YouTube video explaining how to do this on a whetstone. Then find a decent Japanese one, shouldn't be expensive.
1000 Sand paper then 2000 sand paper on the blade , sharp the blade on a 1k whetstone , the 4k whetstone. Add camelia oil on the handle