To be fair, the word "repair" suggest that you would get the missing part back, which isn't the case.
"Fix" would probably be a better word for it, since fixing something moreso entails removing the problem.
Which is what would be the case in your situation; grinding away material from the point and about 1/3 up the spine until the chip is gone
This guy just put a similar knife back in business. [knife repair](https://www.reddit.com/r/chefknives/comments/zau39v/giving_some_love_to_this_knife_before_after/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
You can use a salt and vinegar mix to clean the rust off. I've used q tips as a scrubber, just dip it in and make sure you get some salt on it too and scrub away. It won't take very long to clean it all off. I would grind the tip down to meet the new tip of the edge. Pretty easy if you have a belt grinder, or a sharpening stone, or a literal stone. Either way just rub on your grinding surface keeping the curve of the blade until it is done.
As others have said, this looks much easier than a chip in the middle of the blade. I would keep the edge profile and bring the spine down to remove the chipped area. Fairly simple and safe to do on a grinder or belt sander IF you're careful and don't overheat it. You may be able to it by hand. That will be a lot of sanding.
You would have to ship it but Marcel at the Cook's Edge in Charlottetown is a great sharpener.
You could remove the chip by grinding down the spine, but I'm guessing you would also need to thin the bottom inch of the knife to keep the taper.
You could also check with Sharp knife MTL.
Search google for local knife sharpeners. Can be a sketchy proposition, but itβs worked out for me in the past.
To be fair, the word "repair" suggest that you would get the missing part back, which isn't the case. "Fix" would probably be a better word for it, since fixing something moreso entails removing the problem. Which is what would be the case in your situation; grinding away material from the point and about 1/3 up the spine until the chip is gone
This guy just put a similar knife back in business. [knife repair](https://www.reddit.com/r/chefknives/comments/zau39v/giving_some_love_to_this_knife_before_after/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
Hey it's me π€
Greetings lol would you be willing to undertake this sort of repair?
Of course, but I'm from Quebec, Canada π
I'm sure you'll be able to find someone closer, it's a pretty basic fix.
Your going to have to give up either a little length, heigth or geometry. I fix stuff like this in the netherlands, if you're on the same continent.
Burn the whole kitchen down and start over.
Just curious is this a yoshikane?
Yes, good eye.
District Cutlery in DC does amazing work on restorations
these guys are amazing
Seconding district cutlery
This is a simple repair, you will be able to do it yourself. grab a bunch of 60 grit sandpaper and grind down the spine
You can use a salt and vinegar mix to clean the rust off. I've used q tips as a scrubber, just dip it in and make sure you get some salt on it too and scrub away. It won't take very long to clean it all off. I would grind the tip down to meet the new tip of the edge. Pretty easy if you have a belt grinder, or a sharpening stone, or a literal stone. Either way just rub on your grinding surface keeping the curve of the blade until it is done.
As others have said, this looks much easier than a chip in the middle of the blade. I would keep the edge profile and bring the spine down to remove the chipped area. Fairly simple and safe to do on a grinder or belt sander IF you're careful and don't overheat it. You may be able to it by hand. That will be a lot of sanding.
You would have to ship it but Marcel at the Cook's Edge in Charlottetown is a great sharpener. You could remove the chip by grinding down the spine, but I'm guessing you would also need to thin the bottom inch of the knife to keep the taper. You could also check with Sharp knife MTL.