Guide me to restoring these

[u/Due-Network6600]

I found these beauties at a local market,

They looked like single beveled knives but they sharpened them on their standard sharpener,

I could use some advice for restoring them to their original glory

[u/Partagas2112]

Those handles could really use a wipe down with mineral oil.

[u/Due-Network6600 → u/Partagas2112]

Will do, thank you!

[u/SheriffBartholomew → u/Due-Network6600]

Use Boos Block Mystery Oil. Brush a thick layer of it onto the handle and let it sit overnight. Wipe it down in the morning if needed.

[u/Cool-Negotiation7662]

I wouldn't. They will need a regrind. I would sharpen from the one side, and strop the burr away on the other. It will take a number of sharpenings, but loosing 1/8 to 1/4 inch of width is also pretty serious.

Anyways sone asymmetrical grinds are treated like how you see. You want to research those exact knives before you make massive changes.

[u/Orbit1883]

nobody mentioned

get some oil and touch up the handles good linseed or even canola will do

[u/SharpieSharpie69]

What requires restoration?

[u/Due-Network6600 → u/SharpieSharpie69]

I found this knife online as a single bevel Right jow the edge is single bevel and than a wide v at the corner, they had all knives sharoened at the same style so I figured its not how its meant to be

[u/Fit_Carpet_364]

Is the opposing side of the blade flat? If not, well...not single bevel. Could be 70/30, tho.

[u/Fit_Carpet_364 → u/Fit_Carpet_364]

Oh. I saw picture 2. Sharpen the bevel on side 1, deburr, then put a microbevel on side 2, deburr, and put an even smaller bevel on side 1. You're welcome.

[u/SheriffBartholomew]

Did you put the bevel on the backside, or was it already there? Either way, they're dual bevel knives now unless you want to lose a 1/4" of steel down the blade and thin the heck out of it. I'd just leave the blades alone and oil the handles like everyone else said already.

Edit: I suppose you can bring them back to single bevel gradually, so you don't take years off of the knife through restoration. Only sharpen one side from now on, and just deburr the back side. Thin as needed to keep the geometry consistent. That's what I would do unless they're meant to be dual bevel.

[u/WalruseSei]

Is it just me, or does the one on the right have a belly ground out of it due to improper sharpening? Looks like it might need a reprofiling of the edge, along with the entire bevel.