Man I just _love_ ALL your jigs, rigs and setups! It's all just _SO_ incredibly clean, and well executed! And always satisfying to watch. 😊 ❤

Thanks for taking the effort to add captions. 👍 Heads-up, at one point (5:46) the English subtitles are not in English. Heads-up x 2, at several points you make a minor English mistake that wouldn't be worth nitpicking about (since you took the effort to do them to begin with!), but since it changes the meaning I'm bringing it to your atention. When you talk about "dents" I was very confused, as I saw no holes in the edge proper. Then I realized you meant the _pits_ caused by the rust. 😁

E

Нивхи за месяц до хода рыбы точили ножи и причём вручную. И камни для этого подбирали в речках.

Пятиминутный ролик растянуть на полчаса... 🤦🤦🤦

That's a great new handle. Next restoration will involve making a new blade.

You're wrong, the makers mark is gone making the knife worthless

To make the month go by really fast, he chose February.

can you tell me which part you found the most astouding ? Because it's mostly sanding, and making an oval handle

Самое мутное и скушное видео, что я видел!

Usually two types of steel welded together. Hard steel for the blade edge and etch up awesome in ferric chloride

I’ve never heard of a left / right handed knife - how do they differ?

@@josephedlin2172 the only have a bevel on one side

We be interesting to see how filleting is performed with such a thickness of the blade.

Why is the blade so thick? It seems like it's almost 1 centimeter thick.

I agree. I don't understand removing the maker's mark just for a mirror polish.

It said, Made in china 😂

That blade was so thick it needed a half hour on the 2x72. I have never seen a kitchen blade so thick!

@@Bob_Adkins this knife is for cutting big tunas. It is strong enough to cut thru the rib bones.

@@Bob_Adkins I have made a butcher knife that thick but I’ve never seen a chef knife like this!

With regards to the pithing, you remove a lot of metal to get rid of pithing. It's not always worth it.

Die Elektrowerkzeuge mit langsam drehendem Wasserstein führen zu einem exakten Freiwinkel der Schneide. Wie deutlich zu sehen ist bekommt er das freihändig nicht hin.

I think this would have been much quicker and easier with diamond stones like my ATOMO 100, and 400. It'd likely be possible to do 4 knives like this in a month using the right stones to complete the initial reprofiling. Having the sandblasting equipment was a good idea. Wish I had that. I gather that you can get attachments for pressure washes which can draw in blasting sand, but I've not seen one for my Gerni pressure washer. I'm sad that the maker's mark has been permanently removed from this blade. It would have been considerate to etch that back on after the restoration.

Vor paar Monaten habe ich auch so eins restauriert, das war wirklich schwer und mühsam

i think is a polishing compound used both for high shine and sharpen.

Agreed your tang quality can make or break the show. As a child the baseball team would have pizza parties hosted by a different parents home. And the lower middle class parents would provide orange tang possibly grape which was equally acceptable. Then we'd go to a more upperclass parents home a different week and they would put out somehing crazy like pineapple or horchatas flavor tang which was as you say just a waste of time. It wasn't until I was saying 16 or 17 until I was to discover Wu-Tang and I was really able to start making sense of the world. In the end It always comes down to Tang quality when deciding whether something's worth doing or not

Me alegro que hayas comentado. Hago varios videos de manualidades, así que suscríbete a mi canal. gracias

It had a brand but he ground it off.

2:21 - right after the sandblasting it’s visible. 2:56 is even more clear.

Sadly, the knife lost all the info about who made it… I don’t understand why he ground it off ☹️

He ground it off because it said, Made in china 😂

本当は刻印残したかったのです。残念。。。