restoring old kitchen knives

There are five basic steps to fix an old knife: I like the old one because the quality is there and the price is cheap.
They are made before plastic and stainless steel go hand in hand, so you will find high carbon steel and wooden handles, not mediocre.
Brass rivets for high end knives, very beautiful.
If you are the kind of person who wet the knife or put it in the kitchen sink, then the old knife is not for you.
The blade will Rust, the handle will fall off from the humidity, and you will ruin a knife 50 years ago in a month.
But if you\'re looking for a quick project, it\'s well worth fixing an old knife.
Rust can be removed and handles can be restored or replaced, as long as the blade is left alive, you can use a sharp knife that can at least make cutting and cooking fun 3 times.
If you feel that you are ambitious and want to use your own knife instead of recovering, look at these instructions: The most important step is to find a good knife.
Search the local flea market first, then go to the used shop or craigslist, then go to the antique shop or ebay.
What to look for: I\'m basically looking for rusty blades and wooden handles.
If the knife is heavy and feels balanced when you pick it up, that\'s fine.
If the handle is dark wood (
Walnut, rosewood, ebony, etc. )
This usually indicates that it is not the cheapest knife when it is new. Anything old (50+ years)
The logo with a stamped manufacturer should be decent.
If someone doesn\'t throw it away after 50 years, this could be a good reason.
Tang Feng will tell you more about the knife.
The Blade of the Shengtang knife will have the metal that extends to the back of the handle, usually fixing the wooden scales in place with brass rivets. This is great.
Japanese knives may be half-tang, but they have laminated steel blades and are great knives.
Grab every cheap one you can find.
The magical combination is an old knife with a rusty surface but no deep pit (
Especially near the edge)
The wood handle is not cracked, there is a blade, there are some life inside.
I don\'t like plastic handles and stainless steel, but I prefer that.
Anything badly bent (
Look down at the edge)
Or crack it.
Many old knives will grind so sharp that there is not much life on the blade.
You can still make them sharp, but they will turn into thin fish-blade knives instead of the chef knives they want.
If the knife is worn out, but it comes from a well-known manufacturer (
Like the Hankel knife in the photo)
It may be worth it anyway.
Don\'t worry too much if the blade is not sharp or there is a small gap on the edge.
Cracks on the wooden handle can be repaired or even re-created
If you have basic tools, it\'s not hard to handle knives.
Styles and stamps: There are many different types of knives for different purposes.
There are small peeling knives, steak knives, jagged bread knives, multi-functional kitchen knives of different sizes, butcher knives, thin fish blade knives, and stab knives on the table, with flat sides of the blades, then there are more professional knives of various shapes and sizes.
For a quick overview of the different cutter types, check out this note: knife boxes for cooking students, chefs, and avid chefs! by dustinbikes.
If there is any logo on the blade that is stamped, etched or on the handle, you can identify the knife and see if it is valuable.
You may not be able to read these characters on the knife in the east, but if it\'s cheap, there\'s a good chance it\'s worth catching.
I would recommend buying a few of these knives to practice sharpening the knife, and the rest or the repair process is very simple.
The first thing I did was remove any rust from the blade.
I used to spend a long time polishing rust, but now I just dissolve it with citric acid and water.
The advantage here is that it is not as rough as sanding, which helps to keep the manufacturer mark stamped on the blade and can even remove rust in hard-to-reach places.
Dissolve rust: pour a few tablespoons of lemon acid powder into a tall container filled with warm water and dip the blade into the water.
Avoid wet them if the handle is wood!
They can expand and break when they absorb water.
Wait a few hours for rust to dissolve.
Scrub the knife with a rough sponge or fine steel hair and continue to soak until it rusts.
Then polish the blade with your hands, starting from around 320 and working until you are satisfied.
A complete Poland is possible, it\'s just a lot of work.
Please be careful not to cut yourself if the blade is sharp!
Stick the tape to the edge of the blade, especially the sharp blade.
You will cut yourself if you don\'t.
When this happens, do not have blood on your hands. . . it stains.
Cleaning and sand handles: when I start to fix the sand handles, I polish them with 220 or less sandpaper and bring them below 6001000 wet sand.
Now I usually start with 0000 steel wool.
This will remove any dirt but will not take away most of the bronzes that the wood has inherited over the years.
It takes a long time, especially in tight areas, but I like the result and finish, without worrying about removing too much wood or changing the original shape of the handle.
Oil Protection: After the handle is polished (
Also metal rivets and Tang)
Ready to refuel.
I usually use only a few layers of gutter oil.
Boiled flax seed oil is another great way to treat the surface, it won\'t be \"wet\" like other oils \".
I like to keep food-
Safe but this is your knife so go with the finish you like.
I always leave the sharp steps to the end, because even if there is tape on the edge, it is still possible to cut or stab the handle yourself when patching it.
If you need a new scale for your knife, please check this manual for tips on remaking
Handling knife: If the edge of the blade is not straight, if it is cut or the tip is broken, it needs to be one o\'clock before you start grinding the knife.
For damaged blades, it is usually necessary to start with a very rough stone to restore the shape of the edge profile.
Old Knives often wear and dent in the center.
To solve this problem, please hold the blade normally and try to cut the stone of the grinding knife like cutting bread.
This will remove the metal from the high point, but will leave the edge completely dim.
Do not do this unless necessary, it will remove the gap very quickly, but it is difficult on stone.
It helps to mark edges with markers so you know where the material needs to be removed.
If you have a dremel, look at the structure: how to re-
Give the knife with JFabor\'s Dremel.
Tilt the two edges of the blade by keeping the knife almost flat on the stone.
Focus on one side of the blade until you can feel the burrs on the edge, then flip it and focus on the other side.
Continue to sharpen on the rough stone until it feels sharp along the edge.
If more work is needed for a part
Curve of prompt)
Focus on this field.
The knife should become very sharp when you process finer stones.
If not, go back and fix it.
If you are not comfortable grinding the knife yourself, consider bringing it to a good knife grinder.
I can recommend the Hida tool if you are in the Bay Area.
They did a good job and they were cheap ($5 -10).
But keep in mind that just because someone accused you of grinding a knife doesn\'t mean they know what they\'re doing.
If you really value this knife, be very careful with the people who use the grinder grinding knife, because they can easily remove too much material from the blade, which will greatly shorten the use of the blade
Here are some more detailed instructions on sharpening: Some pdf that should be useful are also attached.
Grinding is a whole can of worms.
My suggestion is to take a few grinding stones and practice and learn while doing.
Pull-
By grinding knives that work quickly, or having a grinding knife fixture, but they look complex and expensive.
Or you can pay a dollar.
The pencil sharpener for you.
I had a bad experience on the local knife mill truck and after that I swore to do it myself.
Most importantly, you hold the slope at a consistent angle.
It is easy to bypass the edges at the beginning.
A carbon knife needs special care, otherwise it is easy to change color and rust.
Wipe it off with a knife!
Anything acidic will corrupt and darken the blade.
This will happen in a very short time, so develop the habit of cleaning the knife after each use.
Never wet it.
Place the knife in the seat so that the cutting edge does not touch anything.
For tips on actually using a kitchen knife, check out Peter Hertzmann\'s knife skill diagram: User Manual.