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Can this knife be saved? (lemmy.dbzer0.com)
submitted 4 months ago by to c/buyitforlife@sh.itjust.works
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Got this as a gift second handed and would like to sharpen it and make it usable again. The serrated top part started to just break off, so I am cautious about potential metal parts in my food. Any tips welcome, thanks.

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[–] 13 points 4 months ago (10 children)

Personally I would be ready to trash it 🙁

Based on my experience this looks to require the removal of a minimum 15mm.

It's never going to be the same, and I really do not have any faith that anywhere you take it could do anything other than destroy it further.

You might be looking at mailing it to a specialty shop.

I would take a breath and move on with life.

I'd also like to share my experience as a home cook that makes everything from scratch, and I have learned that expensive knives are a huge money sink, they always crack or chip, they always end in tears.

I'm rock solidly convinced that a $10-20 German steel chef knife, abused with a sharpening wheel and a hone and replaced frequently is much better in the long run.

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  • [–] 10 points 4 months ago* (1 child)

    A cheapshit Henckel from a butcher supply shop that you touch up every few days will last for decades and do ridiculous amounts of work.

    Knife aficionados are as ridiculous as audiophiles. They use a knife once a week and masturbate over it because it's expensive.

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  • [–] 7 points 4 months ago

    I agree.

    One can either have a knife or one can use a knife.

    Of course, we see the same micro-obsession within the cast iron community as well. They treat them like they're Fabergé eggs.

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  • [–] 7 points 4 months ago (2 children)

    The best knives I've ever used were in a commercial kitchen - Victorinox with the molded plastic handles.

    Held an edge great.

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  • [–] 6 points 4 months ago (2 children)

    I'm the same.I got water stones. 1k and 3k grit. I forgot what I paid for them, but I sharpen maybe once a year. More if I notice its not sharp anymore. Stuff gets dropped, hit, banged on pots and pans, etc. Its unavoidable. Chips really bad? Buy another one. The ones I bought last were 2 6inch knives for like $45. Lasted 5 years so far. Usually a quick resharpen, 30 minutes tops. Half of that is getting the stones out and setting them up on the table.

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  • [–] 7 points 4 months ago (1 child)

    And for me, the biggest pain in the ass is ya sharpen this thing to the point that you could shave a buffalo, and then you have to pamper the fuck out of it otherwise all that time invested lovingly sharpening is immediately wrecked.

    Meanwhile, my kitchen is a chaotic place, I need to be able to just throw a bunch of things in soapy water and let them clatter around and not have to stress. I can't be setting aside special attention for some pissy knife.

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  • [–] 1 point 4 months ago

    Oh I get that. First week or so, real smooth slices and I pamper it. The novelty wears off and I don't care anymore. You can use a bigger angle so there's more material behind the edge. Less likely to knick, but also less sharp. Think meat cleaver vs. a straight razor.

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  • [–] 1 point 4 months ago (1 child)

    One of my favourite cooking knife was a Chinese steel from Tesco whose tip I broke off while playing knife throwing with it. The damn thing kept its edge so well, it was amazing. I actually miss that knife :/

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  • [–] 2 points 4 months ago

    Not entirely sure why you're being down voted? On the surface it seems like a fantastic claim... HOWEVER I actually think you're being somewhat real - my very first good knife was a $5 thing I got on sale after Christmas clearance. That's where I realized there's a massive amount of scam in high-end knives, just like in high-end audio, if you don't know what you're doing you're going to get burned... And if you do know what you're doing you can get great stuff for pennies.

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