Как сделать из дешёвого ножа крутой японский нож шеф-повара
Turn A 2€ Rusty Knife Into High-End Japanese Chef’s Knife
Index of operation and materials:
0:27 Remove handle with metal cutting band saw
0:52 Remove rust with angle grinder and steel wire wheel disk
1:25 Clamp with copper under holes to stop welds
1:40 Stick weld the old pin holes to close them
2:20 Grind excess weld with angle grinder and grinding disk
3:00 Straighten tang with heat and vise
3:26 Annealing
3:38 Wire wheeling scale off
3:48 Trace new blade geometry
3:58 Cut most material with metal cutting band saw (steel soft after annealing)
4:25 Refining shape and grinding new bevels on 2x72 belt grinder
5:25 Wrapping with steel wire to help refractory cement sticking
6:00 Refractory cement used to develop hamon (fail)
6:20 Hardening
6:30 Quench in warm vegetable oil
7:00 Removing wire and cleaning blade
7:29 Bad tempering. My oven is too small for this blade and home oven out of reach
8:00 Final bevel grind
8:15 Hand sanding to 400grit sandpaper
8:37 Etching in ferric chloride for a dark matt finish (no hamon unfortunately)
8:50 Making liners with red felt white paper and resin
10:05 Iroko wood
10:37 Glueing the handle stack with 5 min epoxy resin
11:10 Grind square
11:30 Drill tang hole, 10mm in diameter
11:50 Mark and center puch guard holes
12:00 Drilling with 2.5mm bit
12:17 Grinding back side with dremel and thick cut off disk to save some file work
12:36 Filing to size
13:20 Tang dowel, cut to lenght on band saw
13:30 Took to the exact diameter by spinning on a plate with hole drilled with same bit as the tang hole
13:54 Splitting the dowel
14:02 Enlarge the slot to match the tang thickness on slack of 2x72 belt grinder
14:30 Final glue up with epoxy resin
14:53 Grinding handle to shape on 2x72 belt grinder
15:20 Hand sanding up to 600 grit
15:48 Boiled linseed oil as finish
16:08 Sharpening on the slack of the 2x72 with very high grit belt
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