How to Fix Chipped Knives at Home: A Step-by-Step Guide
Knives are an essential tool in every kitchen, but over time, they can develop chips or nicks that make the edge uneven and dull. When your knife’s blade becomes jagged like this, it struggles to cut cleanly through ingredients, turning even the simplest meal prep into a frustrating task.
Chipped or damaged knife edges are often caused by cutting hard materials, exposure to rust, or accidental impacts. However, even with regular use and no obvious incidents, knives can develop small chips over years if they haven’t been properly sharpened.
While professional knife repair services like ours at Jikko are always an option, many home cooks wonder if they can fix these issues themselves. The good news? You can! In this guide, we’ll walk you through the tools and techniques you need to restore your knife’s edge at home, saving time and money while keeping your kitchen knives in top condition.
Causes of Chipped or Damaged Knife Edges and How to Prevent Them
To begin with, I will explain the causes of chipping and damage to knife blades, as well as the measures to prevent them.
Why Do Knives Develop Chips or Nicks?
The knife we will be using this time is a double-edged all-purpose knife that has been sharpened to an exceptionally sharp edge.I ended up chipping it while cutting something hard, like frozen food.
Although sharpening the knife enhances its cutting ability, it also makes it more delicate. Therefore, caution is necessary when cutting hard ingredients, such as frozen foods.
What Is a Durable Edge and How to Achieve It?
I will explain the sharpening method for a double-edged chef's knife. When sharpening a knife to create a very fine edge for enhanced cutting ability, it often leads to a sharp but fragile edge that is prone to chipping.
To make the edge less likely to chip, you can create an angle at the edge and add a little thickness to it, which results in a more durable edge. This is referred to as 'Kobaduke,' or 'Micro-Beveling.'
Preparing Your Whetstone and Step-by-Step Knife Repair Guide
In this post, I’m going to walk you through the step-by-step process of repairing a chipped knife. We’ll dive into everything from understanding the knife’s structure and getting your tools ready, to practical sharpening techniques. Along the way, I’ll also emphasize the importance of proper whetstone care, so you can get the most out of your sharpening tools while extending their lifespan.
Understanding Knife Structure and Preparation
First, let me introduce the structure of this knife. This is a sandwich-type knife made of three layers: stainless steel, VG10, and stainless steel. The wavy part visible in the photo shows the cutting material of VG10.
When sharpening a knife, it is important to evenly sharpening both the front and back sides where the steel is exposed.
Essential Pre-Sharpening Steps
A wooden-handled knife becomes less prone to dirt when moistened with water before use. Begin sharpening the knife after wetting it. This knife has a fairly thin blade, I will use a 3000-grit whetstone to avoid over-sharpening, but a 1000-grit whetstone will also be acceptable if 3000-grit is not available.
Before sharpening, make sure to flatten the whetstone. If you use a whetstone that is not flat, there will be areas where the knife does not make contact with the stone, which will hinder the sharpening process.
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3000-grit whetstone |
1000-grit whetstone |
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The Technique of Micro-Beveling (Kobaduke)
Kobaduke is a method of sharpening the knife at a slight angle. Hold the knife vertically and sharpen at half that angle. This method is used to repair chips in the blade. When sharpening, pay attention to maintain a consistent angle.
Key Points for Effective Sharpening
If you only sharpen the chipped part of the knife, its shape may become distorted, so it’s important to gradually reduce the entire blade while sharpening. Hold the knife at a 45-degree angle against the whetstone. Until you become accustomed to the technique it’s recommended to set a specific number of strokes for each section you sharpen.
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Front Apply pressure when pushing, and relax when pulling. |
Back Apply pressure when pulling, and relax when pushing. |
Finishing Touches with a Finishing Stone
Once the chip repair is complete, I will polish the entire knife with a finishing stone. This time, I will use a 6000-grit finishing stone. Be sure to flatten the stone before sharpening.
The sharpening method is the same as before. Apply pressure when moving the knife towards the spine, and relax when moving it towards the blade edge.
Final Micro-Beveling (Kobaduke) for Precision
For the final sharpening, instead of repeatedly applying the knife to the stone, I will slide it from the tip to the heel. I will connect the flow shown in the photo below and sharpen by sliding slowly. The angle will be the same as for the initial Kobaduke, and I will make three presses on each side.
Finally, to remove the burr, I will apply the knife to the stone once on each side.
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Point |
Middle |
Blade End |
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Blade Adjustment and Polishing for a Perfect Edge
Finally, I will polish the blade for a perfect edge. I will roll up the newspaper and rub it against the blade of the knife to remove any debris or burr from the edge. This completes the sharpening of the knife.
Evaluating Your Knife After Sharpening
The knife I sharpened this time originally had a thin blade, so I finished it using 3000 and 6000 grits. However, for a standard knife with a thicker blade, it is better to grind it with 1000 grit to reduce thickness before performing the final sharpening with 6000-grit, as this will result in better sharpness.
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Front |
Back |
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【Watch the video】
At Jikko Cutlery, we offer specialized sharpening and repair services that cannot be done at home. If your knife has large chips or if the sharpness does not return even after sharpening, please request Jikko’s sharpening repair services.
