Repair of a moderately damaged chef's knife

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Jun 5, 2012
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Hi All,

Thought I would share the repair I did for a local customer. Some member of his family (none have come forward to be shamed as of yet) decided a good way to split a bone in roast was with this knife and a mallet. It did not work out too well as you all can see below. This chronicles my evening's diversion in the shop. I had some spare time since my paypal got nuked by the home depot breach, and I couldn't prep shipments. Of course they reversed the charges and restored my balance five minutes before the post office closed today.

This is a fairly nice German made Wustof Classic. I own a couple blades from this series and they are some of my favorite working blades in the kitchen. IME at least, Wustof runs their HT a bit higher on this particular series, than many well known midrange premium production blades that I've encountered. Considering their reasonably thin geometry and higher hardness, they are impressively resistant to different types of edge damage in my experience. I'm pretty sure they run this steel up to the max which from what I understand is about 60rc. That it took this kind of abuse with only a tiny crack, is quite impressive. Solid HT.

Normally I wouldn't recommend a repair like this to a customer if the blade was less than $100 average retail. These guys run about $150, so definitely worth a $50-75 regrind, especially considering that the knife probably could have used a regrind straight out of the box, and had close to the performance of finely tuned custom, at probably half the price. No criticism towards Wustof, just a side effect of production. In his shoes I *may* have chosen to write it off and use it as an excuse for a new knife, but this route is much more wife-friendly, and he will end up with a pretty darned good blade for not much out of pocket (considering it's pretty much trashed).






This is the patient. The main damage extends about 10mm into the blade, with about 2mm of crack in the worst area. There is secondary damage from the customer's (extremely unsuccessful) attempt to straighten the blade before handing it over to me, which extends about 20mm above the edge. Luckily this was fairly light.

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I put a fine point sharpie in my compass and used it to trace a line along the edge. This line is about twice the height of the crack. I'm not grinding up to it, just using it as a guideline.

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Next I grind up to the top of the crack. This will prevent it from spreading as I straighten the bend. I went about halfway up from the original edge to the scribe, and make a few very minor personal preference adjustments in the profile, slightly increasing the angle of the rear portion to the handle, and slimming the tip while lengthening and smoothing the belly.

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There are a few ways this could be done, but this is how I decided on this one. The tool I used is the Knipex Plier Wrench, It's basically a parallel jaw plier or crescent wrench head with plier handles. It's a super handy tool to have... they have a high lever ratio and grab HARD. You can squeeze the corner of a sheet of aluminum so hard with these things that it will extrude into foil. :D

They're generally meant for bolts and fittings, but also work amazingly for bending and straightening. I don't use crescent wrenches any more, ever.

I adjusted my heat gun to a low end temper temperature, and set it on the table blowing up on the edge of the blade as I worked it. After some coaxing and concentration, I got it into the condition seen below.

I also took it over to my polished mini anvil and did some light peening as needed.

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These are the two sides after straightening. One side needs a bit more tlc in the regrind than the other, due to damage by owner's attempt to repair.

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I start on the easy side first. There isn't an extreme amount of adjustment to do on this side, so I start out with a fine grit structured belt. They aren't good for everything, but this is one thing I find them to be quite good for. They seem to do quite well for slight geometry adjustments and scratch removal. Not all that great for actual grinding though, IME. This is after the first few light passes, just to see where things were at. Notice how there is a significant roundover in the geometry about 1/8" down the spine. This was not from my platen, It was freshly resurfaced with a large face mill immediately before the blade went to the grinder.

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This is the damaged area on side one about halfway through the regrind. The flaw in the factory geometry can be seen much more clearly in this shot. I suspect this is possibly an artifact of the trimming process after forging, but I could be mistaken. More importantly, the blade geometry as a whole needs a bit of fine tuning to be where I like it, especially with having lost a good 1/8" of edge grinding past the crack.

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This is after finishing the main blade geometry adjustment for the first side, and beginning to regrind the plunge. I didn't want a goofy transition between my regrind and the factory plunge, so I reground it to align perpendicular to the blade length. The factory grind was done off-angle, and there was no way to get a uniform finish up to the edge of the bolster otherwise.

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First side done. Final geometry was done with Norax X45, scratch refinement was done with 400 grit cork. The cork took out the very slight hiccup in geometry that can be seen in the reflection about halfway through.

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The opposite side needed a bit more love, So I walked it down from a fresh 3M 947A to Norax X45. It would have been a waste of time to jump in with the finer grit as I did on the other side. This is after some "light hogging" at the lowest grit, and I was edge grinding only. I straightened out the geometry on the next grit up.

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This is side 2 finished, including cork belt, and after final sharpening at 2k grit and strop. Shaved a patch clean from my upper leg in one stroke. Just as a final note, I did all grinding with fresh belts on medium low speed. This type of grinding is quite easy on the belts, so the expense of using so many fresh belts isn't an issue, and that way I could concentrate on the edge at certain points without any real worry of overheat. I took my time and the blade stayed fairly cool throughout, with water dips when needed.

As a note, after I finished regrinding the second side, enough of the stress in warped areas had been released that I had to take one more pass on each side before it was back to true zero. Luckily this occurred within my parameters for edge thickness (.009"), and it was a success without having to lose any more edge in the process.

Total time about 2hrs, working at a semi-relaxed pace.

It was a solid performer out of the box, but after some moderate geometry and edge profile adjustments, it's quite the hot rod.

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A well thought out repair and you sure did a good job. The finished product looks better than new. I would say the customer made a wise decision having you repair the blade. Good job, and a VERY good write up.

Ken H>
 
Very nice rework. I thought a saw a line in one of the photos and was thinking that you were going to remove a quarter inch. Anyways, excellent work.
 
Thanks. I'm pretty happy with it, I was hoping I'd be able to make the customer happy. He looked like a sad puppy dog with his favorite knife out of commission. I actually removed a bit less than 1/8" for the most part. The crack was about 3/32" long and I went a hair past it for good measure.

The line wasn't in that specific position for any reason other than it was some arbitrary position above where I planned grinding.

The 3rd and 4th pictures show how much of the bend was left after I had ground past the crack and called it good. That was the point at which I started straightening the remaining bend. Basically I was trying to save as much of the original blade as possible, eliminate the crack, and not compromise the overall geometry- and improve it if I could.
 
Interesting to think that blade would bend like that at 60+ hardness. Ive heard of Chefs "steeling" their relatively soft German blades to straighten out small bends. I never would have thought a bend like that could be repaired so well. Great work!
 
Interesting to think that blade would bend like that at 60+ hardness. Ive heard of Chefs "steeling" their relatively soft German blades to straighten out small bends. I never would have thought a bend like that could be repaired so well. Great work!

Thanks.

As I mentioned above, I own a couple of this series myself, and they run hard compared to many factory knives I've seen, in my limited experience with these. I didn't test this particular knife, but my utility knife tested at 60, and I don't have reason to believe there would be a major difference. As I worked it and put the edge on, it definitely acted like a 60 and not a 58.

When the customer called and told me what happened, knowing these run hard I expected to see major damage such as a chip. In this case it actually was a rip more than crack.

I have seen similar behavior when I take my cryo'd XHP blades down to 59-60, they still sing like they're hard but act like they're soft. It's kinda freaky.
 
Great write up and very nice job! I always thought the german kitchen blades were quite soft, nowhere near 60 rc, sweet to learn!
Can you explain a bit more about the heat gun? What temperature did you aim for and do you heat it up to make the steel more pliable? And doesn't using the heat gun spoil the original heat treatment of the blade steel.

Tnx!
 
I'm surprised they are even Rc60. That's actually good news.

Great write up and very nice job! I always thought the german kitchen blades were quite soft, nowhere near 60 rc, sweet to learn!
Can you explain a bit more about the heat gun? What temperature did you aim for and do you heat it up to make the steel more pliable? And doesn't using the heat gun spoil the original heat treatment of the blade steel.

Tnx!


I'm actually a bit confused here now. I've been doing some reading up on this, and it appears that this steel is fairly low carbon. I'm seeing some accounts that it can only go up to mid-high 50's, but I'm seeing others that say 58+ is possible with absolutely perfect HT. Comments on this steel from knife sources are almost unanimously "meh".

I'm thinking about seeing if the customer is cool with a divot in the blade, because now I'm really starting to wonder. Knew I should have tested it before I started regrinding. I tested my 6" utility a while back and it was close to 60, but now I'm even questioning that. The thing that is freaking me out is that these blades grind and sing like my XHP does when running 60+. I know that's far from scientific, but IME you can tell at least what ballpark it is in, once you've worked different hardnesses enough.

I do know that my small utility is an older piece, and I'm not even sure any more if it is the same steel as this newer blade from the classic line.


I'm actually quite suspicious now. The small utility has always been a standout in my collection of users, it is a very early classic series and has always been "that knife". It's one of the only blades I have that consistently does not roll the edge or take damage, and takes a crisp edge that sings. I've got most of the other big names, henckels, shun, etc.

My Victorinox beater uses the same steel, and I'd have to say just from my experience using the knives for so many years, the Wustof are at least 1-2 points higher on the scale. There is a serious difference in performance between the two, at least the examples I have.

edit: Basically I'm wondering if excellent HT and a shoddy reading on my 6" utility has fooled me into thinking these run higher than they do. The worst part is that they act harder than several other brand name knives I have in the same steel.
 
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Ian, I tested a Victorinox chef's knife at Rc56. It was damaged much like the one you showed above. I made it into a utility kitchen knife. My mother in law brings it back for sharpening 5-6 times for every sharpening of her AEB-L knife, which i made at Rc62. I'm making her a new S35VN utility knife so I won't have to sharpen it very often. :D

My understanding is that Global, Wustoff, etc. are typically Rc56-58. I've made some locals replacements out of 15N20 that wear much better.

I would get this one into useable shape, send it back, and recommend a custom. :thumbup:
 
Ian, I tested a Victorinox chef's knife at Rc56. It was damaged much like the one you showed above. I made it into a utility kitchen knife. My mother in law brings it back for sharpening 5-6 times for every sharpening of her AEB-L knife, which i made at Rc62. I'm making her a new S35VN utility knife so I won't have to sharpen it very often. :D

My understanding is that Global, Wustoff, etc. are typically Rc56-58. I've made some locals replacements out of 15N20 that wear much better.

I would get this one into useable shape, send it back, and recommend a custom. :thumbup:

I'm guessing that I got a bum reading on my utility. I also know about 99% that at least 10 years separates the tested knife and repaired knife. I know almost 100% for sure these are running higher than my victorinox, I've got a LOT of hours on both, side by side. I'm thinking if they just really nailed the HT and used a low temper, it isn't too insane to say 57 and maybe closer to 58. With good HT I think that is close enough to fool me into thinking 60.

I did read an account that if you really nail the HT you can get them to creep towards 60, but I'm seriously dubious of that claim now that I've done more reading. Guess this shows the importance of using real science in our work. I work with so much XHP I'm a lot better at telling where it sits, especially during finishing steps. Going 58 to 60 to 62 is like night and day at each step, for me at least.
 
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I'm guessing that I got a bum reading on my utility. I also know about 99% that at least 10 years separates the tested knife and repaired knife. I know almost 100% for sure these are running higher than my victorinox, I've got a LOT of hours on both, side by side. I'm thinking if they just really nailed the HT and used a low temper, it isn't too insane to say 57 and maybe closer to 58. With good HT I think that is close enough to fool me into thinking 60.

I did read an account that if you really nail the HT you can get them to creep towards 60, but I'm seriously dubious of that claim now that I've done more reading. Guess this shows the importance of using real science in our work. I work with so much XHP I'm a lot better at telling where it sits, especially during finishing steps. Going 58 to 60 to 62 is like night and day at each step, for me at least.

Ian, I know you do mostly belt finishes, but when you hand sand with the stainless at higher numbers, what paper do you use? I found the lower grit rhynowet paper isn't as good at the 120-220 grits with hard stainless as the Norton Black Ice. Above 220, I go back to Redline, as it works better. Getting that last grinding mark out of Rc60S35VN, or even Rc62 AEB-L is a pain in my wrists, literally.
 
Ian, I know you do mostly belt finishes, but when you hand sand with the stainless at higher numbers, what paper do you use? I found the lower grit rhynowet paper isn't as good at the 120-220 grits with hard stainless as the Norton Black Ice. Above 220, I go back to Redline, as it works better. Getting that last grinding mark out of Rc60S35VN, or even Rc62 AEB-L is a pain in my wrists, literally.

I do find that the black ice seems to do a bit better when you're being mean to it. S35VN can be a jerk on some days no matter what you use. I don't know that I use XHP so much for anything besides I find it to be very predictable to finish. I always run 60+ so I wouldn't go as far as saying easy to finish, but it doesn't tend to do things to piss me off, and has acceptable performance. S35VN can make me not very happy sometimes. :D

I sometimes tend towards the rhynowet as I feel that I might get slightly better results in general, and it's a lot better for multi-use IME. The black ice can be pretty impressive though.

I wish it was neat and tidy like my belts... I've found specific ones I like, and that's that. I still try others often to keep up to date. My most recent switch was to the new 3M 947A's. I still use VSM's for trash work though. They're cheap enough to ride hard and put up wet. :p
 
Really cool repair! Thanks for posting.We have had that exact knife for many years and have wondered what kind of steel it is. Did you find any specs on it?
 
Thanks for the step by step, that's pretty cool.
You mentioned a 400 cork belt- I got a 600 from Tracy and loved it when it was new- he said, "use it like you hate it" and the first few kitchen knives had just the finish I'd been looking for.....then it pretty much stopped cutting.
Do you use a compound on yours, or how do you keep it working?

Anyway, repairs are fun- I sharpen for the masses, and love fixing up a well loved but not-necessarily-valuable knife.

The V-nox are rumored to be around 59 these days, best of the mass produced knives, but I haven't seen a W. Classic that I felt was more than mid fifties...keeping my ears up on this one.
 
Excellent repair.

I find the Wusthof blades fairly soft.

When you hardness test a blade, the test has to be on parallel flat surfaces. A test on the bevel may look good, but the result will likly be off. Test the tang or ricasso ( assuming they are parallel)....not the bevel.
 
Excellent repair.

I find the Wusthof blades fairly soft.

When you hardness test a blade, the test has to be on parallel flat surfaces. A test on the bevel may look good, but the result will likly be off. Test the tang or ricasso ( assuming they are parallel)....not the bevel.
 
Both "sing" and "flex" have almost nothing to do with hardness, and almost everything to do with how thin the steel is.

The fact that the blade/edge bent that much and stayed bent, instead of just breaking, and especially that you were able to bend/peen it back again without breaking it, seems to indicate a hardness much lower than 60Rc.

Try that with a thin blade you know is 60Rc, and you will probably not like what happens.

As for hand-sanding... I seldom even bother hand-sanding hardened steel anymore. It's simply not worth the labor cost in most cases. Complete your grind and finish before HT... if the blade is properly protected from oxygen during hardening it will only require minimal clean-up and polishing after tempering/cryo.

Or... just drill, profile, HT, then grind 'em hard and learn to embrace machine-satin/scothbrite/tumbled finishes ;)
 
Ian, just wanted to say thank you for that well done repair. The write up was very informative and the pics alongside each description helped to see exactly what was going on. This is a great RIP (Repair in Progress) for future reference!!!
 
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