Three ways to repair knife tips.

Hello everyone, Nate here with SimplySharp and it is almost Christmas, but it is a lovely day here in Atlanta. Um, and well, got a bunch of Miyabis with uh some well a Miyabi with a broken tip. Another slightly bent and broken tip. Very slightly broken tip. And then another one. So, what I wanted to do was just take a minute and kind of go through uh my approach to repair these. Uh just on the surface, I think there’s going to be maybe for sure two maybe three different method methods that we’re going to use to um to go ahead and try to repair these. So, let me get that started for everyone. All right. And just a little bit about what I’m using in my setup. I have the Work Sharp Ken Onion here. I have a used, actually a very used uh P120, a Cubatron P120. I’ve got my air filter here and a spritzer uh in case we need to worry about the heat. Um all right. So, we’re going to start with just um we’re going to start with this one first cuz the tip is broken off and it’s kind of bent over. So, we need to get rid of a good portion of it. I’m going to come in like this and work my way back. Um, you know, really the important thing is to get past that bend point in there and then um and then kind of re start reforming a tip. Okay. So, we are past that little main part of the bend, but I do now kind of see there’s a little bit more of a bend back here. Interesting. So, it’s almost like it it kind of bent along here. So, the edge doesn’t really seem bent anymore, but the back does. So, we’re going to just Yeah, we were going to do this anyways, but we’re just going to address that by coming back up here. Might take a little bit more off before we do it. Um, that was not a lot of pressure being put on the belt and almost no heat was uh was in the tip of that knife, but it can get hot really fast, so you really have to pay attention to it. Okay. So, just a little bit more back here. In theory, you know, okay, that’s been repaired, but I don’t like the way that looks. So, now the rest of this is kind of managing the rest of some of that little bentness back here. And then, um, making this look a little better. Um, that wasn’t like extremely hot to the touch, but like I said, it happens fast when it happens. All right, there we go. Um, you know, we could, if you wanted to do more, I’m sure you could make it a little bit more pointy, but, um, I’m going to call that one good for now. Uh, next one is actually, um, do this guy. So, this one kind of hurts me because this is going to be a decent amount of stuff and it’s really going to change this blade profile and I really like the way that works. Um, normally you don’t ever want to come up off the ed well you try not to come up off the edge. Um, and I’m kind of debating this in my head right now, but let’s see what we can do here. Heat. Heat. Heat up here. Okay. So, I did a sharpening pass cuz I was having some trouble with some discoloration on the knife and trying to see what was going on. Um, so I think our knife tip is okay, but we do have a chip back here that uh it’s right in there that we’ll see if we can um get that taken care of here as well. Heat. Heat. Heat up here. All right. So, there we go. Kind of like that. All right. So, now this one. This one. Let’s see. I don’t really see any other damage to the blade in here. This is definitely the dullest Miyabi I’ve ever sharpened. Um, how dull is this thing? I got a good first slice, but naturally the wind comes up now. So, yeah, it’s not that great. Um, so this is one where he might have to come a little bit like this because I really don’t want to mess with that profile again too much. Um, but this is also an opportunity we can maybe just use some sharpening to that’s not going to work. See what happens. So, I am going to kind of do this. I don’t like it. I’m going to All right. Honestly, I think the last little bit of that is going to come out with some sharpening. Um, so not our preferred approach. I mean, obviously I’ve taken the edge off and I don’t even know if you can see this, but you know, technically now this is thicker than that’s going to be even after sharpening, which is why we try to avoid doing that. But I just didn’t really like the kind of shape I was going to get. I didn’t want to grind all the way through all of this. So, I’d love to hear what you guys think. Um, I feel like that was maybe the least destructive thing I could do. Um, yeah, I’d love to hear your feedback. Okay, so with these other two, these are pretty minor. And I just want to show you how just sharpening, uh, this one might be a little tougher, but how just sharpening can help with this. And especially with this knife, I don’t really kind of want to come off the back too much on this shape of a knife here. Uh, a somewhat used, but still pretty good. Uh, Cubatron P120. By the way, all of that grinding happened on just the third speed setting. I’ve dropped it down to two. Um, but all that was just on the third. This is You do not have to really tear into these things. These belts, even the really worn ones, do a great job. Heat. Heat. Heat. Heat. Heat. Heat. Heat. Heat. Heat. a surprisingly dull night. Heat. Man, that is incredible. Heat. I think I see it all the way now. on this side though. All right. So, uh, let me get the rest of that bur off. We’ll see what that looks like. Uh, might need to just do a little bit more on it, but we’ll see what happens there. Okay. So, all of these tips have been repaired. Um, what I really wanted to show you was just that, um, there’s a couple different approaches that you can take. Uh, and sometimes you don’t really even need to grind the tip. Sometimes the sharpening process itself can get some of those, um, broken or chipped tips um, fixed up for you. So, I hope you like that. Uh, would love to hear your feedback. If you have, uh, any things I could do better or suggestions or different techniques, love to hear them. Thank you.