On the resto, I first began by removing the damaged handle from the deba, then I soaked both knives in molasses/water mixture for about 3 days to loosen and remove the rust. My goal in doing it this way was to remove the active rust yet leave in tact the patina which had formed in use. This would leave character on the knife that was put there by the owner's Mom. In keeping with this theme I decided to not sand or buff out any pits or marks and to leave everything but the bevels as I found them. The thinking again would be that these marks were put on the knife through years of cooking meals for the family, they're like little peices of family history. I then hand rubbed off the remaining rust using oil, a rag, and a fingernail.
The Results...
I was able to leave the usuba handle in place as it's in good condition. I was very happy for this because the buffalo ferrule has a slight hourglass shape to it indicating (again) wear through use - more family history.
BEFORE
AFTER
BEFORE
AFTER
The deba received a used (but in good condition) ho wood handle with buffalo ferrule donated by handlemeister Stefan Kellar that he had taken from a previous rehandle job that he had done.
Both knives were challenges to sharpen. Shinogi lines were broke through in spots and slightly uneven sharpening had been done for many years. The deba was the worst though, it was very bad in many areas and needed regrinding of the entire blade road and also needed edge damage and tip repair too.
BEFORE
AFTER
BEFORE
AFTER
I believe in the end that they came out functional peices of history that the owner can bring back into service making more meals for the family while being able to recall their Mom and what she's done for them over the years. I'm very happy to have been given the chance to work on these knives, this is what I love to do the most. :)
