Recommendation? About a second hand knife I just bought

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Francesco Patussi

Joined
Mar 9, 2019
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Hi my name is francesco
I follow ur forum from a while and I read a lost of post about different argument and today I finally decide to register for ask ur opinion about a stuff I'm going true at the moment.
A couple of days ago I bought a second hand gyuto 240 from saji, after a good experience with a smaller 210. Now the knife when arrived was a bit blunt so I took it to a sharpening shop for re-sharpen it properly and they told me that the knife need to be re-shaped or something like this(I'm not English and maybe my vocabulary isn't the more correct), for make it easy they told me they will need to grind both the side of the knife for give it back the V shape and just then they can give to the knife an edge. The process will of course damage the Damascus design. I work in kitchen since few years and I never heard of such a stuff so I took time and there I am asking u if this is the only way or If i can actually find another solution
Thankyou very much francesco
 
Without seeing it and evaluating it, the best I can suggest is I’d sending it to @Jason B.if you are in the US.

I’m afraid from your description, the shop may or may not know what should be done to a Japanese gyuto.
‘A bit blunt’ requires sharpening, while ‘reshaping’ sounds too extreme a treatment. Is the edge originally asymmetrical ?

If you can post picture from various angle of the ‘blunt’ knife it’s going to let others to give more helpful suggestions.
 
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I'm actually living in melbourne
 
Welcome.

Here's another video from JKI about thinning:


Blade thinning is a real and necessary thing. This is true for all knives, not just Japanese kitchen knives. If you use them and sharpen them enough you will eventually need to thin the blade or you'll experience reduced cutting performance. In my mind, at some point, scratched up kitchen knives both from use and thinning are just a thing that will happen sooner or later. It's a tool in every sense so the design and materials are the most important thing, not the looks. It is one reason I don't buy fancy-looking kitchen cutlery.
 
If your knife is only blunt, it doesn't need thinning.
As for removing scratches, that's done by going through finer and finer abrasives. Essentially a polished surface is a really scratched up surface - but the scratches are every fine.
Pictures are needed here. Take ones like OldNavy's and some side shots. No reason to be hasty without seeing the knife. Some video of it's performance could be helpful, but not as necessary. Say dicing an onion.
 
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When I cut it give me the feel it of broking something more than slicing and the time I used it on carot the carot at half cut was broken a part. I dont know if the problem is the thining(the knife is very thick) or the sharpening or even the edge in him self, watching properly I saw it doesn't look like a 50/50. So I can remove the scratch after the thining process?
 
After it's thinned you'll need to polish it up to a fairly high level then re-etch it to bring the pattern back out. If you aren't familiar with this work you might want to send it to someone who knows what they're doing. If you get it properly thinned out, afterward once you use it - I promise you - you'll wonder why you didn't do it sooner.
 
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