facebook hashtag is #Burrfectiongiveaway ...... typo in the video.

Not sure you'll see this, but after watching this video, I finally had the courage to attempt to repair my shun premier santoku. After being used by someone else, somehow it was returned to me with a broken tip and many chips in the blade. I don't know how, and yes I was very upset ; it was my first and still is my only good knife that I've had now for 5 years. It had been sitting unused for months since the incident, unusable, and I kept debating whether to send it to a repair person (but I'm in France and didn't know to whom to send it). But, like I said, seeing your video made me decide that today was the day to experiment and told myself it couldn't get worse than it already was. Used a metal file like you at first then 1000 grit stone. I did it! Slightly changed the blade profile also to be a little flatter towards the handle as I like to chop rather than rock. It's not perfect - it now has a couple scratches on its sides since I'm not an expert sharpener, but now I have my favourite sharp knife back and I am so happy! Thanks again.

It's so satisfying watching a more challenging knife restoration video like this. The process, the struggle and finally the result! Well done!

I love the videos. I actually found your channel by way of knife reviews, and stayed because they were so informative. Thanks for all the time you put into this!

I already have the Shun Classic Santoku. I've had it for years and my wife likes it really well. I used a 6 1/2 " Zwilling Chef knife and a Zwilling 6" Utility knife. If I needed to go larger I used a Zwilling 10" Chef Knife. I now use a Dalstrong Shogun Kiritsuke and the Zwilling Utility knife. That Shun Santoku is a nice knife!

Just finished work for the week time to catch up on the videos I’ve missed, looking forward to watching the vid

Man, what a project..diligence to say the least. Love the camera work..thanks

Bro, thank you very much for this video. I went to my local warehouse, bought the file/wood/etc, set up and fixed my old handmade utility knife with ease (and it was damn fun)!

Very instructive video and amazing results. You made the restoration appear very doable. I can't believe the original owner gave up on this beautiful knife!

Your channel has been the impetus to getting me started on sharpening my knives. My only experience beforehand was just using a honing steel

Awesome repair. Glad to see a great knife be put back to use in the kitchen.

I've shared to G+, I'm not sure how to share on youtube unless it's with just a single person... I'll keep investigating... And I'm thankful everyday for my fiancee, I've been through some rough times and she's always been there for me when most would have walked away.. I love her so much... :D

Finally finished the video, finding out I needed to share it I would of done it hours ago, great video can’t wait to see the rest. Also if I win I’ll definitely have to go by some stones from your links.

Good job ryky,always i am impressed how good you are with your knifes,always trying to explain everything for your audience how to do it better!keep up tha hard work,and thank you for making our lives more beautiful,showing us new steps and tricks!best regards from sunny florida

Wow, this is the exact knife I need to fix. 2 years later, thank you for this.

Great video. Two other recommendations with a file: 1. Files load up too, so we use a small wire brush along the file grooves; and 2. One can use cutting oil on the file -- especially with the neat way you strapped it down. I am most grateful for my loving family in 2017. Life would be meaningless without an help meet to share it with.

Thanks for the demonstration. I’m going to try to restore a knife blade myself.

Would love for you to do your own review of this video and what you learned and added in experience since. I have several miyabi's with some infamous microchips. Have the Chosera 800 and 3000. Thinking of adding the 400 since it seems like the chips never dissappear after an hour. But I don't want to end up with a pencil when I'm done!! Appreciate your teachings for sure!

This is awesome, Thank you

Awesome work as usual!

Sharpening is part of my business, a young chef brought me the same Shun knife but the chip was all the way down to the Damascus. I ground the edge all the way back on my belt sander and just sharpened the Damascus on my Tormek T-7 then stropped it, it was pretty sharp but I’ve no idea how resilient the softer steel will be, I’ve found that Damascus can often chip away because of the folds in the steel.

Hey ryky appreciate ur videos as always. But for big chip restoration, after leveling out the chips, i would suggest sharpening at a lower angle than you did. It would help thin out the knife a bit (as it has gotten a bit thicker behind the edge) and reduce fiction in cutting a bit.

giveaway is for youtube and facebook.

That's awesome! I would have assumed that a knife that baad would have had to be sent away and had power tools used. This gives me some hope that I'll be able to repair my knives if something bad ever happens to them.

As always very informative.

Ryky, nice job on the restoration. A shun santoku is my daily use kitchen knife and was kinda shocking to see the damage on the piece you were working on.

nice job as always

Awesome detail and education as usual! Any thinning above the edge needed having taken that much off? Also, stropping on that is consistent with Peter Nowlan's recommendation of progressively lightening the pressure even while sharpening on any grit. The edge should be great on the coarsest grit and the remaining grits are for removing the previous grit's marks, awesome.

Soo I have a question, I’m just getting into sharpening and I picked up the Naniwa chosera 800 and the chosera 3000, I really want to pick up a coarse stone for reshaping and repairing the damaged knives , what do you suggest, I’m torn between the chosera 400 and the Cerax 320 ?

You did a fine job. Don't let anyone tell you different!

I’ve been watching some of these older videos and have a question. Can I use the Shapton 120 and go straight to the Cerax 1000? I’m trying to rescue a Japanese knife that was thrown out. The chips are very tiny. But need to be removed.

Your videos are so therapeutic for me, back and forth repetitive sharpening, Feel The Burr! I swear this should be titled knife sharpening ASMR

Ahaha enjoyed the vid even if it is long.. you learn alot

Could you draw the knife's profile after and before the process?

Hi Sensei! I know it's not a review video, but i would like to know about that Cerax 700. Is it fair to compare with the Naniwa 600? And also, overall, how big of a difference between the Cerax 700 and 1000? Thanx for your time. I trully enjoy your videos!

Nice file jig! Great result. Out of curiousity, what's the knife blade's hardness?

I am going through cutting motion while sharpening, you are going opposite, am I missing something? Can a medium diamond plate be used on very small chips?

Looks great considering how it started,

what is that steel you tied to the wood?

I am a chef and I am thankful that this year I found your videos and inspiration to stop paying someone to sharpen my knives and start sharpening them freehand by myself. The recently picked up a yaxell dragon 8'chef's knife and I love it!#Burrfectiongiveaway

Hi there, how normal is it to get regular micro chips on gyuto over 59 hardness level? The chips are smaller than 1 mm. Any advice on avoiding those chipping would be great. Thanks in advance

:V Thank you for your video, it incourage me to go and fix my chip knife at home.

awesome video, a have a santoku with a similar dent and i didn't want to throw it away. now i'll try to do the same and restore it. would using a disc sander be faster?

I just recently found your channel and subscribed. I have learned a lot, but have much more to learn. I do not do Facebook because of its intrusiveness, sorry I don't trust the platform. So unfortunately I can not enter the giveaway. I would love to have such a knife, but I am on a fixed income, so it isn't in the cards. Oh well, it is what it is. As to your question; I am thankful for so many things, but probably most thankful for being able to walk my 28 year old Daughter down the aisle in September. Didn't think I would be able to do that. Had to travel to East Coast from L.A., if nothing else it forced my body to do things I thought it would no longer do. Shit I can still walk and they said that would go away.

good job man, you have invented a new method for using files, and i can see it really worked well with you, you can use a file cleaning brush and that will help you get the job done faster, in fact i used to use file for sharpening but you need to strop it in a leather strop with a compound and you will get a hair shaving knife. really liked the video.

I have KAI knife, made in Japan since 1908. 22d1 You think worth to repair

Maybe on your next restoration you can trace the outline of the blade so we can see/compare the profile difference. I know others have said it too...maybe you could get a $40 USB microscope so us noobs could see the burr/micro burr. Great work Ryky!

How did the chip happen?

Just curious, why dont you care about an equal number of passes when you're working with lower grit stones? Doesnt the edge become a-symmetrical?

What material is that

I love your show, I'm getting the dragon fusion.

What I'm most thankful for in 2017 is that I started a new job and my studies will be done next month. Thanks for the giveaway! #Burrfection

I'm no expert, in fact I'm not even an advanced novice, but gut feeling tells me you should lubricate that bastard file slightly, so that the metal doesn't heat up as you take it back. Of course I could be completely wrong and someone please correct me if I am wrong. Hated the initial noise of the blade on the file, but by the time you are 13 mins in, its back to the lovely soothing sharpening sound. That surprised me, as I somehow expected the harsher sound to continue for as long as the blade was on the file. Damn fine job. Love the fact that your not too bad is still way above my sharpening/cutting level. Learning every-time I watch one of your vids, Thank you. Go on give me an entry, I don't have Facebook, (but I did share it on twitter with the same #Hashtag). well Burrection was corrected to Burfection What am I most thankful for in 2017. I guess it was my wife sharing a sharpening video with me (sorry it wasn't one of yours, had to find you myself), as I now have the bug and absolutely love sharpening my knifes. The bigger bonus though is that by having sharper knife my cooking skills are improving, as I am enjoying being in the kitchen more and with that we are eating better as well, as I am more willing to try new ingredients and recipes as its a joy to use sharp knives. PS: Been taking your tonic for the last few days now as it has brewed for the 2 weeks. Should the vinegar taste be extremely strong or have I done something wrong in my ingredients ratio's?

Ryky, when you flatten out another stone do you use a 120 or a 400 atoma?

I still have their super santoku. Great knives, but the VG10 is wildly chippy, as you’ve clearly seen. For work, I prefer blue steel, whether #2 or Aogami super.

hey ryky i would love to see a re profile on knife that has belly and tips on how to make it more straight. I know you've done some already but i would like more information on how to do so. Also i would appreciate that knife too

How i polish my kai shun its not like a mirror idk Why 😑?

Nice video, during heavy material removal like this I would highly suggest wearing a mask.

How do I enter give away drawings. It's because of your videos that I am hooked on sharpening and re-scaling knives.

I loved the way you rescued the knife. I'm a real person also, I just don't do Facebook, so I'm not able to join in and win this knife, Just not right? I can tweet. Either way I will keep it razor sharp for you Burr Master!

Hey man. Any way I could contact you for advice? I have three Damascus kitchen knives that are in need for repair. Interested in sending them to you

Love to see these knives get a chance at a second life.

When I re-profile I use a bench grinder. If I use a file I use jaw protectors and put the knife in a vise and use the file. I use a Sharpie to mark out the desired profile and take it down with the file. Then a coarse stone and the sharpening and polishing which you already know better than I.

As far as restoration goes, do you have any tips for restoring a mirror finish?

I guess you can get the cutting edge if you lighten a bit the pressure during stropping

Sadly You tube is my only form of social media, but I have shared your videos including this one with my friends via email! ( old school stylee!) I would be very grateful if you could consider me part of your giveaway, but no hard feelings if you can't. The thing I'm most grateful for is having a wonderful loving and supportive family. I have a husband who adores and cares for me while always teaching me new ways to move forward and progress, and a son who is growing into the most amazing respectable man with strong morals and a good heart. I have everything I could wish for in that alone.

Nice job, Ryky! For future such restorations, I wonder if it might be worth trying to clamp the knife into a vice with the edge up, and running the file over the edge? I think it would be easier, and you'd have more control over what you're doing to the edge/profile. In order to protect yourself and the knife, you'd probably first want to run the knife over Bryky 20+ times, and also put small sheets of rubber between the vice and the blade. I also wondered about at what point you would think about thinning a blade's width and how you'd go about that? No matter how you did it, it would most likely destroy a Damascus finish.

Nice job but I would have used my belt sander, I'm older and lazy! If you're not in a hurry, you can send it back to Shun, free lifetime repair and sharpening! I sent my slicer back when a family member snapped 1/4" off the tip using it to pry frozen chicken. When it came back there was no sign of repair except it was 1/4" shorter! I can send you a picture if you want! Thanks, Love your videos!👍

How does the file compare to using the atoma 140? Do you have any limitations of hardness when using an atoma diamond 140?

How does one enter these drawings to win these lovely knives?

Hi Ryky! Yeah I can vouche I'm a real person hahahahaha. You're the best! I love the knives! I'll take a picture with me with them!!!!! lol

Please, no FB-only giveaway...I'm not on FB 😂. Love repair!

Hi there I am studying catering at college but I have really bed knives that are given to us, but they are terrible, I need a good knife that is cheap I don't know if you could suggest some?

Don't have a fb account anymore.. I am grateful for my parent's understanding and support during this though year.. Changing career paths from bio-medical research to nursing the elderly (a career which is not really respected in Germany).. Gf leaving because of the choice I made etc #burrfectiongiveaway

I am most greatful this Year to have the ability to have a job that allows me to provide a home and food for my wife and son

Watching more and more of your videos, loving the work, im most thankful for my parents and how much they been through and put up with thanks, mom and dad. #Burrfectiongiveaway

With luck I will never have to repair a chipped knife like your are doing again. Repairing the one I did, taught me to skip the thinning and sharpening until after the chip has been removed and the profile reset set. On a file or perhaps a DMT you can hold the knife (90 degrees) as if you are cutting carrots or what ever and with push or pull strokes depending on the file direction use the entire edge. Once the profile is reset and the chip gone thin then sharpen as needed.

Is the hashtag right? Because it reads Bur-rection, not Burr-Fection

I am most thank full for my friend and family how have been with me after family death nearly getting thrown out all of my house my friend and family were there to support me and help me get through this year a little bit happy. Do I deserve the knife? No Have I gone throught the roughest time in the world? No But am I happy that I have dreams and family that can help me? Yes Even if I don’t get the knife (I do want it thought ;-) I know who ever gets it will respect it like we all respect you!! Thanks for reading!

I would think it necessary to thin the knife before re-establishing the primary edge after so much of the primary bevel was removed to get above the chip. The knife is now too thick behind the cutting edge to slice through product sharply.

How did the blade chipped?

What is the name of that file?

Love the restoration videos! Keep up the good work. In 2017 I am most grateful that i managed to pass my 4th year in college, and I'm getting closer to my graduation, I'm also grateful for my friends and family. #Burrfectiongiveaway

Don't you need to thin out behind the bevel? It would be much thicker than factory setting since you ground away so much metal.

#Burrfactiongiveaway Ryky, I’m grateful that I’ve found your channel, my sharpening technics got one level up and knife understanding got better. You have introduced me to wide variety of different knives and qualities of knives. So thank you, keep the good things coming. Happy thanksgiving to you and your family!!!

It's too bad that I don't have Facebook, I would love this knife.

I know nothing about knives but have you considered using a bench grinder instead of the file? I think it would be much quicker and probably end up with a more even edge before sharpening.

By the way the file is biting into the metal it tells me that this knife wasnt hardened... shouldnt it be hardened metal?

What type of file where you using?

I'm studying so i'm thankful about that even if it's very hard and I'm going to finish next year #Burrfectiongiveaway

It’s like a dr office for a knife

I would definitely go with the Atoma 140#..Thats much much faster...

In your give-aways, could you include YTers? Had a bad experience on Facebook and avoid it like the plague. Would really like to give a knife like that to very good friends of mine, who helped me in many ways, as a Christmas gift. Great video and great job. You identified the file as a bastard file and I'm assuming you used the fine side?

HAHAH 37:08 did you misspell #Burrfection as “#Burrection” because your knives get me excited but not quite that “excited” lol

#Burrfectiongiveaway - Love your videos! Learning quite a bit to correct my sharpening methods.

Is the # a misspelling??

Wouldn't a grinding wheel be quicker?

some serious work had to be done with such Kind of a chip, but after all it is definitly worth it ;)

What happened to this knife....

Is it just me or are shun knives really easy to sharpen despite holding an edge for so long? Something I love about my classic. Man, I dunno. I guess I'm grateful for the inspiration I've gained this year. #Burrfectiongiveaway