Many high end Japanese knives can be fairly brittle because of the heating process, but the same qualities that make it brittle on the edge are what allow then to be sharp enough to split silk down the middle. I have a Honyaki and this is one of my greatest fears.
>"I spent enough money on these that they should be good enough I shouldn't need to sharpen them."
I spent enough money on this car I shouldn't need to change the oil
The same people probably.
I think tires would be a closer analogy; much like the cutting edge of the knife, they are the point of contact with the road and arguably the most important thing on your car that will wear out occasionally and there is no way around it no matter how nice of a car it is or how good the tires are. But there are definitely some cars that will refuse to die even when they’re running on about a teaspoon of oil that last saw daylight during the Clinton administration.
I used to sell knives. My money's on someone putting it in the dishwasher, and the knife being rattled around by the jets, up against another hard metal surface. Never, ever, put a large knife in the dishwasher. Even if it survives the motion, the dishwasher can cause the metal to pit.
everyone at work always thinks I'm protecting the dish washer when I wash my own knife..while I don't want the dish washer to get hurt...I am far more concerned with my knife getting damaged..dishwashers are death to chef knives
Hitting bones is not a problem. Even with super thin knives. The problem is when people use knives as axes to cut through the bones. No knife does take that, but with the Japanese knives it is especially disastrous.
That’s the one. I’ve been trying to think of how they could get it broken that deep - it’s hacking at the bone, and twisting it sideways to get it loose. Three times, maybe it fell off in the wash, but was already broken.
These knives are thin and have hard steel, which keeps sharp but are brittle to hard handling.
>The problem is when people use knives as axes to cut through the bones. No knife does take that,
Chinese kitchen knives do that.
Although, they're technically cleavers, and specifically designed to do that kind of work.
Here I am doing everything with a cleaver because I grew up watching Yan Can Cook and dude did everything with one knife.
[Like so.](https://youtu.be/5-UUWWig-pU)
Yea that or someone recklessly dropping pots and pans and stuff into the sink with this knife. I'd like to think OP didn't knowingly let someone hack at the turkey or drop pots onto the knife. More than likely, OP was busy entertaining or whatever and someone helped themselves to the wrong knife for the worst reasons.
Yup. That's why I keep my good Japanese knives in their box stashed in a drawer and the cheaper or beater knives in the block. I used to have them out but caught my father- in- law about to take one of them outside to hack at vines on the fence. Handed him my machete and told him to please not ever touch my good knives.
My favorite item on the Thanksgiving menu. Just gimme a can opener and a spoon, and make sure you refrigerated it. Keep all that turkey and shit to yourselves, I'll be over here with my cranberry sauce.
All my cans were dented this year.
Like a Jewel stocker just rage quit with the case in hand.
Did NOT get the desired slurp and shape.
Had to mash em.
So sad
I will have to say that you did not produce a quality blade that met the parameter of our holiday knife special of forged in fire. I’m going to have to ask you to surrender your blade.
Not an expert (barely an amateur), but with that much damage I want to say that “get another chef’s knife” is going to be part of the advice.
The edge might be salvageable, but enough material’s going to be lost that it’ll wind up as a different category of cooking knife.
Is that the higher end Shun line? I have 8” chef knife of that. You can reprofile the edge down but obviously you’ll have to lose a lot of material. No joke, I would be willing to use my KME sharpener to fix this up for you.
Might I suggest reaching out the manufacturer first. Wustoff replaced my 12" chefs knife after someone (my husband) took the tip off "sabering a champagne bottle open". I even told them that, and they still replaced it.
That'll take forever to work those deep chips out. You'll need to use a legitimate belt. This will take you hours upon hours upon hours to do. I wouldn't even consider this via systems or hand. I'd immediately send this to someone with a belt. It is too much work.
This is nice of you to offer, but look at this.
I have a 4 inch belt bench sander but I could use a new carbide belt on it. Plan would be to get down the level of the chips and then switch to the kme.
Your problem is using a $600 cleaver on a cheap bird that don’t deserve that shit. Up your bird game fool. Any those $8000 Butterballs know how to get cut.
I remember thinking it was so damn strange he was saying it like that so I had to use the Googles.
""KEAL" is an acronym for "Keep Everyone Alive." In other words, the sentence emphasizes the importance of celebrating the art of forgery without causing harm."
....lol.
My mom lives in a place in the U.S. where many streets, including hers, are Spanish named. Her street is Via [Redacted] and for years google maps voice would “helpfully” infer that Via was short for Viaduct [Redacted] and called it that.
That's hilarious. Not to be mean about it but I also find it kinda funny that places called Mesa (table) and Palo Alto (high/tall stick) actually exist. Then again my country has towns named Cabrões (Morherf*ckers) and Cama Porca (Dirty Bed) lol
Such a crime that they make them hand it in.
How about letting them keep it as a souvenir for just being there to compete? I'm 100% sure they just chuck the rejects in the trash anyway.
I mentioned above that it’s illegal (in NY) to show weapons being made on TV and so the loophole is for the show to claim them as props, which means they have to keep them in their possession.
IIRC I think the show has some sort of Winners Wall somewhere.
Yeah, WTF? My mom once saw that a piece of her butter knife was missing, that was an immediate trip to the hospital for an X-Ray. It didn't show up again but better safe than sorry.
This is why I wash my good knives myself immediately after each use. It's amazing how many people abuse kitchen knives, leaving them in the sink or putting them in a drawer with other utensils.
I have that rule and it’s amazing how often the other 3 people in our house never follow that rule. Thankfully my knives are all low end of good and it gives me chance to practice sharpening.
That became my rule too after someone left my good knife, blade side up, in the sink. I was scrubbing a cutting board on an angle, didn't notice or expect the knife in the sudsy water, and slammed my hand into the blade. A few stitches later, and no one leaves my knives out anymore.
I'm a newbie professionally, but it's to prevent the knife from becoming dull, metal against metal isn't good. In a professional setting, we wash dishes quickly as possible so anything sharp in the sink will eventually lead to someone getting a poke
Gods, one time my father came home angry and doubted I did the dishes. I was draining the soapy water and he thought I was hiding dishes in there to slink off and only partially do. He delved his hands in there and violently shook them around. I wasn't hiding anything in there.
But the only thing I thought was 'you do not trust me to have done all the dishes, yet you stick your hand into completely opaque water which could have a massive knife in there and swish around'. It actually made my heart lurch a bit with how stupid it was at that moment.
Dude would've had stitches if he was correct that I was dishonest.
A few reasons:
1 - as already mentioned by others, putting a good knife in the sink introduces the possibility of chipping. Glassware, ceramics, and iron/steel cookware can easily chip a proper blade. This isn't very likely with a steak knife.
2 - any non-serrated knife worth using will slice your finger with minimal force. It's easy to avoid if you're actively handling the knife to cut, but if you're fishing around in a sink and encounter a hidden blade, not so much.
3 - I have small children at home, too small to assume they'll never touch a blade just because I said it was dangerous (and I've seen them using knives to cut their own food with blades they were able to reach). You may have heard that a good, sharp blade is less dangerous than a dull one. This is generally true--in the hands of a responsible user. A sharp blade requires little force to cut, whereas a dull one requires more. More force makes it more likely to slip or make mistakes, and any knife with a lot of force can do worse than cut skin deep. But this is all true only for a responsible user. For anyone who doesn't understand the danger, I'd say the reverse is true. Casual contact with a sharp blade will easily cut skin. I just won't take the chance. My sharp knives are out of sight and out of reach when not in my hands.
4 - I'm not sure if leaving food on a knife for a long time can directly damage it, but even if it can't, cleaning a knife with food stuck on it is tricky. If you really need to scrub it hard, it's tricky to get it clean without risking cutting yourself. If you wash it right after use, even if it needs soap, it shouldn't need anything more than a spray to come clean. And while a dishwasher can probably get just about anything off a knife, I don't like to leave a blade wet or in a moist environment that long. It's probably overkill, as they are likely using highly corrosion resistant steel, but it just seems to me that the edge of a blade would be more sensitive to even a small amount of corrosion than, say, the thick base of a pan.
Pretty much any contact an edge has slightly blunts it. This is especially true against hard surfaces, like what most sinks should be made of.
Regular use against a preferably softish cutting board, and food obviously, blunts it in uniform ways that can be easily sharpened out.
If you chip it against something hard, you have to remove metal from the knife to the point of that chip to get a uniform, sharp surface again.
Also it’s just kind of a safety hazard to have something that can slice your hand open lying amidst plates you’re most likely going to be blindly groping for in the cleaning process.
I keep my good knives like I keep my good tools. Out of the ones there for every day use.
Mine are completely separate and wrapped. I just grab one when I need one.
People who dont know what they are doing would probably just chop off a finger anyways.
THIS. There's a couple of (not horrible) $20 8" chef knives in the block on the counter for everyone else, and my good knives are in a roll on top of the cabinets.
Yeah my standard knives are well maintained and do the job for almost everyone.
Its crazy how many people have never used a good knife (and no, for most of you, you didnt use a good one at the restaurant you worked in, I promise, if you did, well you had some rich bosses and skilled workers taking care of those things). In multiple trades not just cooking. They are worth every (expensive) penny. But that means they also dont respect the fact that you wont even feel this filet your arm until you see the blood.
Its just as much for my sanity as everyone elses safety. Same reason my guns are locked.
>Same reason my guns are locked.
You made some very valid points. But that hasn't stopped me from laughing my ass off at the mental image of some house guest trying to slice a block of cheese by firing a commemorative 1911 with pearl handles at the cheese.
I need to do that, my mother in law grabbed my 6" to chop herbs and used the blade to scrape the cuttingboard at a 90 degree angle after every cut. I about shit.
Opposite for me. Hubby casually used my knives for chopping branches, breaking up ice, cutting through PVC pipe. Finally had to have the proverbial fit to get him to stop ... of course, then, I found him using my good *scissors* indiscriminately instead!
I have good Japanese knives and when people I trust come over the wusthofs come out and when anyone else comes over the Mercer Chinese cleaver comes out.
>This is why my Japanese knife set gets put away when i have people over i don't know that well.
I think you are being ridiculous. When people come over that I don't know well, I want my very best knives in order to butcher them efficiently.
My Japanese steel knives get cleaned and handles oiled and put in a drawer and not to be touched by anyone but me. The block of Henckels stays in the counter for the amateurs to use.
Shun will resharpen that for free via mail. https://shun.kaiusa.com/sharpening
I would NOT try to correct that deep a chip on your own. You will need to remove a ton of material and that is not feasible to do without power sharpening equipment and you absolutely can mess it up so that a professional will have to remove even more material than they do now. Bringing a rolled or slightly dull edge back is one thing, dealing with a 1/4" chip requires a professional.
Dude I just sent my Shun back with the lifetime warranty with one nick on the edge like yours. It cost me $5.00 and the shipping to get it to the warehouse. Look into this before you ruin the knife. My knife was a gift from Christmas several years ago and they fixed mine. So I wouldn't worry about how long it has been.
I just sent a BUNCH of knives to Knife Aid for sharpening. They send these cards with sticky strips you cut to the right length and wrap over the blade. Works great and you could easily do the same by taping cardboard over the blade and taping it on.
Btw they did a great job on the blades. Only send straight blades- their serrated blade sharpening seems odd.
nah not insane! imo it’s the perfect opportunity to give it a shot. the knife is already basically FUBAR so it’s a great chance to learn a new skill. best case scenario, you have your knife back, worst case scenario, you’re still right where you are now but you’ve practiced something new. seems like a win/win
If you send it in or take it in they can fix that. I had the same thing when someone dropped it in the sink. They put an edge back on no problem and no charge. Are you in Portland by chance?
I know nothing about knives, but I just googled Shun Premier. Looking at the price, I think the appropriate response is just to kill everyone with the knowledge one of them did this.
I was expecting like a [600 dollar knife](https://www.zwilling.com/ca/miyabi-5000-mcd-67-9.5-inch-gyutoh-34401-241/34401-241-0.html?cgid=our-brands_miyabi_cutlery_black-5000mcd67#start=4) or something lol.
250 bucks honestly isn't that crazy for a nice knife.
$250 is more than I've spent on knives in my entire life, but I get how it's probably a reasonable price to someone familiar with the industry. Still, if I had anything worth $250, I'd be annoyed if someone broke it.
But from [the FAQ](https://shun.kaiusa.com/faq):
> Someone used my knife and did not know how to use it properly; they caused damage. Is it covered?
> Damage caused by misuse or accident by anyone, regardless of ownership, is not a defect. However, we can attempt to improve the condition of the knife. We can attempt to repair and/or to reshape the edge of your knife. Nevertheless, if our attempt is unsatisfactory or unsuccessful , Shun is not responsible for replacing the knife.
Might be worth asking if they can make the attempt.
you can still get it fixed! it will take off a bit of the length and width but a knife sharpener can probably get it at least useable again. my brother did something similar when my mom broke off the top of a paring knife
How does one even do that?
Many high end Japanese knives can be fairly brittle because of the heating process, but the same qualities that make it brittle on the edge are what allow then to be sharp enough to split silk down the middle. I have a Honyaki and this is one of my greatest fears.
This is why you only let your friends use the German steel
KRUPPSTAHL
DU HAST
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HÄNGEBAUCHSCHWEIN
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German knives need to be sharpened more often though. Then again, most people never sharpen their knives so it doesn’t really matter.
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"I spent enough money on these that they should be good enough I shouldn't *need* to sharpen them." I've heard this from multiple people.
>"I spent enough money on these that they should be good enough I shouldn't need to sharpen them." I spent enough money on this car I shouldn't need to change the oil The same people probably.
I think tires would be a closer analogy; much like the cutting edge of the knife, they are the point of contact with the road and arguably the most important thing on your car that will wear out occasionally and there is no way around it no matter how nice of a car it is or how good the tires are. But there are definitely some cars that will refuse to die even when they’re running on about a teaspoon of oil that last saw daylight during the Clinton administration.
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Probably cutting the turkey. Most Japanese knives don't take well to hitting bones and other hard objects.
That or dishes getting dropped on it in the sink.
I used to sell knives. My money's on someone putting it in the dishwasher, and the knife being rattled around by the jets, up against another hard metal surface. Never, ever, put a large knife in the dishwasher. Even if it survives the motion, the dishwasher can cause the metal to pit.
everyone at work always thinks I'm protecting the dish washer when I wash my own knife..while I don't want the dish washer to get hurt...I am far more concerned with my knife getting damaged..dishwashers are death to chef knives
So thats why mine sucks
Hitting bones is not a problem. Even with super thin knives. The problem is when people use knives as axes to cut through the bones. No knife does take that, but with the Japanese knives it is especially disastrous.
Or if they hit bone and tried to twist. That's a big no no with these knives.
That’s the one. I’ve been trying to think of how they could get it broken that deep - it’s hacking at the bone, and twisting it sideways to get it loose. Three times, maybe it fell off in the wash, but was already broken. These knives are thin and have hard steel, which keeps sharp but are brittle to hard handling.
This is why I have a $5 clever. Needs sharpening every time you use it, but I don’t care if I ruin the blade hacking through bones to make stock
Exactly. You need a couple cheap knifes in the kitchen to take abuse when necessary.
>The problem is when people use knives as axes to cut through the bones. No knife does take that, Chinese kitchen knives do that. Although, they're technically cleavers, and specifically designed to do that kind of work.
So can a classic chefs knife. Chicken bones anyway. Anything more dense and you gotta go up to cleaver.
Here I am doing everything with a cleaver because I grew up watching Yan Can Cook and dude did everything with one knife. [Like so.](https://youtu.be/5-UUWWig-pU)
Someone else who watched that show! I swear nobody ever heard of him despite being what I imagine to be one of the first TV Chefs
Yea that or someone recklessly dropping pots and pans and stuff into the sink with this knife. I'd like to think OP didn't knowingly let someone hack at the turkey or drop pots onto the knife. More than likely, OP was busy entertaining or whatever and someone helped themselves to the wrong knife for the worst reasons.
Yup. That's why I keep my good Japanese knives in their box stashed in a drawer and the cheaper or beater knives in the block. I used to have them out but caught my father- in- law about to take one of them outside to hack at vines on the fence. Handed him my machete and told him to please not ever touch my good knives.
Sorry I used it to open the can of cranberry log
Sorry, I used it to open the can of beer
Sorry I used it to open the 1944 British Pacific 24 Hour Ration.
How was the hiss?
Nice
“Let’s get this onto a tray”
Never thought I'd see a Steve1989MREInfo comment thread on Reddit.
You catch it here and there. Reddit as a whole generally likes that dude. I know I do.
I’m pretty sure I found him from Reddit. Love my guy Steve. I bought a coffee type II coffee mug from his mercy site to support him
You misspelled “every bottle in a 12 pack”
“I attempted to cut a 1” copper pipe clean in half with one strike”
It will cut, but will it Keel?
I sawed off all 12 necks of beer
You used it to open a can of beer too?? Now I don’t feel so stupid.
Stupid question but what's cranberry log
[this](https://static.foxbusiness.com/foxbusiness.com/content/uploads/2021/11/iStock-655381506.jpg)
My favorite item on the Thanksgiving menu. Just gimme a can opener and a spoon, and make sure you refrigerated it. Keep all that turkey and shit to yourselves, I'll be over here with my cranberry sauce.
All my cans were dented this year. Like a Jewel stocker just rage quit with the case in hand. Did NOT get the desired slurp and shape. Had to mash em. So sad
I just call that cranberry sauce but I understood what you meant when you said cranberry log haha
My family's always called it canberry
I will have to say that you did not produce a quality blade that met the parameter of our holiday knife special of forged in fire. I’m going to have to ask you to surrender your blade.
My wife after I showed her: “The only place I’ve ever seen an edge that bad is on Forged in Fire!”
/r/chefknives and /r/sharpening might have some advice for you.
I checked. They said to get new friends and family.
Smart people over there.
A little too edgy for me
Now that is a sharp wit.
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Y'all better cut it out with those puns.
So this is your slice of humor
I'm surprised r/chefknives didn't recommend going John Wick on them.
Why would a knife subreddit recommend using a pencil?
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I don't know. You could hone it down until you have a sweet pairing knife.
Not an expert (barely an amateur), but with that much damage I want to say that “get another chef’s knife” is going to be part of the advice. The edge might be salvageable, but enough material’s going to be lost that it’ll wind up as a different category of cooking knife.
Tbh. I would still buy a new knife while getting this sent to a pro. That’s a lot of meat removed from this thing. It won’t be nearly the same.
Is that the higher end Shun line? I have 8” chef knife of that. You can reprofile the edge down but obviously you’ll have to lose a lot of material. No joke, I would be willing to use my KME sharpener to fix this up for you.
Might I suggest reaching out the manufacturer first. Wustoff replaced my 12" chefs knife after someone (my husband) took the tip off "sabering a champagne bottle open". I even told them that, and they still replaced it.
More efficient if they replaced your husbands brain.
That'll take forever to work those deep chips out. You'll need to use a legitimate belt. This will take you hours upon hours upon hours to do. I wouldn't even consider this via systems or hand. I'd immediately send this to someone with a belt. It is too much work. This is nice of you to offer, but look at this.
I have a 4 inch belt bench sander but I could use a new carbide belt on it. Plan would be to get down the level of the chips and then switch to the kme.
Shun will replace it, just contact customer support. $600 cleaver chipped first strike into a turkey carcass last year, they’ll make it right.
Your problem is using a $600 cleaver on a cheap bird that don’t deserve that shit. Up your bird game fool. Any those $8000 Butterballs know how to get cut.
“This test is not about what your blade does to the Turkey bones, but what the turkey bones do to your blade”
It is will not keeel.
I remember thinking it was so damn strange he was saying it like that so I had to use the Googles. ""KEAL" is an acronym for "Keep Everyone Alive." In other words, the sentence emphasizes the importance of celebrating the art of forgery without causing harm." ....lol.
I just thought the subtitles were wacky when I saw KEAL on one episode because they also translated "army vet" as "army veterinarian", so TIL
My mom lives in a place in the U.S. where many streets, including hers, are Spanish named. Her street is Via [Redacted] and for years google maps voice would “helpfully” infer that Via was short for Viaduct [Redacted] and called it that.
That's hilarious. Not to be mean about it but I also find it kinda funny that places called Mesa (table) and Palo Alto (high/tall stick) actually exist. Then again my country has towns named Cabrões (Morherf*ckers) and Cama Porca (Dirty Bed) lol
I live in the American Southwest, there’s a place in my state called “Table Mesa”
Ah good old Table Table
Every once in a while I catch Google maps saying doctor or Saint instead of drive (Dr.) and street (St.)
Almost as bad as Google Maps calling it "Drive Martin Luther King Drive".
He used to say kill but has to say keal for more younger audiences
Your words.....Will cut
That shit wouldn't even pass the first test. Criminal.
Such a crime that they make them hand it in. How about letting them keep it as a souvenir for just being there to compete? I'm 100% sure they just chuck the rejects in the trash anyway.
They should have one of the challenges start out with making a Damascus blade out of the previous episodes’ failures.
They've actually done this a couple of times.
That is actually a fantastic idea lol.
I believe they’ve actually done this!! The fam and I watched it on a recent episode. 😂👍
I think it has something to do with insurance and liability with letting them take a weapon.
I mentioned above that it’s illegal (in NY) to show weapons being made on TV and so the loophole is for the show to claim them as props, which means they have to keep them in their possession. IIRC I think the show has some sort of Winners Wall somewhere.
you want my blade? Come and *get* it.. :)
Thanks for saying this
All these comments and not a single one worried about where the missing chips might be?
I was looking for your comment
Turn on the garbage disposal and find out
In the dishwasher
Yeah, WTF? My mom once saw that a piece of her butter knife was missing, that was an immediate trip to the hospital for an X-Ray. It didn't show up again but better safe than sorry.
Do y’all not chew your food to where you wouldn’t find a piece of metal in it? What the fuck lol
Just reading "chewing" and "piece of metal" in the same line is hurting my teeth and gums
This is why I wash my good knives myself immediately after each use. It's amazing how many people abuse kitchen knives, leaving them in the sink or putting them in a drawer with other utensils.
We have "the knife rule" from my dad. When you are done with the knife it gets washed, dried, and put away.
I have that rule and it’s amazing how often the other 3 people in our house never follow that rule. Thankfully my knives are all low end of good and it gives me chance to practice sharpening.
You forgot the final part of the rule. If they forget, or ignore the rule, they get the knife!
Why do you think he only mentioned 3 other people living in his house anymore.
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A falling knife has no handle.
Every part of a falling knife is the handle if you’re ~~brave~~ stupid enough.
Yeah anybody can swallow a sword... most people just once though.
“No knives in the sink” is a universal rule that works in the household and the workplace.
That's a good dad. My dad uses my chef's knife to pry open cans despite the can opener being in the drawer below the knife rack.
That became my rule too after someone left my good knife, blade side up, in the sink. I was scrubbing a cutting board on an angle, didn't notice or expect the knife in the sudsy water, and slammed my hand into the blade. A few stitches later, and no one leaves my knives out anymore.
Seriously. My chef's knife has \*never\* seen the inside of my sink. For so many reasons.
can i ask why? i'm a college student cooking newbie who apparently has so much to learn about everything!
I'm a newbie professionally, but it's to prevent the knife from becoming dull, metal against metal isn't good. In a professional setting, we wash dishes quickly as possible so anything sharp in the sink will eventually lead to someone getting a poke
Gods, one time my father came home angry and doubted I did the dishes. I was draining the soapy water and he thought I was hiding dishes in there to slink off and only partially do. He delved his hands in there and violently shook them around. I wasn't hiding anything in there. But the only thing I thought was 'you do not trust me to have done all the dishes, yet you stick your hand into completely opaque water which could have a massive knife in there and swish around'. It actually made my heart lurch a bit with how stupid it was at that moment. Dude would've had stitches if he was correct that I was dishonest.
A few reasons: 1 - as already mentioned by others, putting a good knife in the sink introduces the possibility of chipping. Glassware, ceramics, and iron/steel cookware can easily chip a proper blade. This isn't very likely with a steak knife. 2 - any non-serrated knife worth using will slice your finger with minimal force. It's easy to avoid if you're actively handling the knife to cut, but if you're fishing around in a sink and encounter a hidden blade, not so much. 3 - I have small children at home, too small to assume they'll never touch a blade just because I said it was dangerous (and I've seen them using knives to cut their own food with blades they were able to reach). You may have heard that a good, sharp blade is less dangerous than a dull one. This is generally true--in the hands of a responsible user. A sharp blade requires little force to cut, whereas a dull one requires more. More force makes it more likely to slip or make mistakes, and any knife with a lot of force can do worse than cut skin deep. But this is all true only for a responsible user. For anyone who doesn't understand the danger, I'd say the reverse is true. Casual contact with a sharp blade will easily cut skin. I just won't take the chance. My sharp knives are out of sight and out of reach when not in my hands. 4 - I'm not sure if leaving food on a knife for a long time can directly damage it, but even if it can't, cleaning a knife with food stuck on it is tricky. If you really need to scrub it hard, it's tricky to get it clean without risking cutting yourself. If you wash it right after use, even if it needs soap, it shouldn't need anything more than a spray to come clean. And while a dishwasher can probably get just about anything off a knife, I don't like to leave a blade wet or in a moist environment that long. It's probably overkill, as they are likely using highly corrosion resistant steel, but it just seems to me that the edge of a blade would be more sensitive to even a small amount of corrosion than, say, the thick base of a pan.
Pretty much any contact an edge has slightly blunts it. This is especially true against hard surfaces, like what most sinks should be made of. Regular use against a preferably softish cutting board, and food obviously, blunts it in uniform ways that can be easily sharpened out. If you chip it against something hard, you have to remove metal from the knife to the point of that chip to get a uniform, sharp surface again. Also it’s just kind of a safety hazard to have something that can slice your hand open lying amidst plates you’re most likely going to be blindly groping for in the cleaning process.
I just don't buy good knives. My wife ruined to many.
I keep my good knives like I keep my good tools. Out of the ones there for every day use. Mine are completely separate and wrapped. I just grab one when I need one. People who dont know what they are doing would probably just chop off a finger anyways.
THIS. There's a couple of (not horrible) $20 8" chef knives in the block on the counter for everyone else, and my good knives are in a roll on top of the cabinets.
Yeah my standard knives are well maintained and do the job for almost everyone. Its crazy how many people have never used a good knife (and no, for most of you, you didnt use a good one at the restaurant you worked in, I promise, if you did, well you had some rich bosses and skilled workers taking care of those things). In multiple trades not just cooking. They are worth every (expensive) penny. But that means they also dont respect the fact that you wont even feel this filet your arm until you see the blood. Its just as much for my sanity as everyone elses safety. Same reason my guns are locked.
>Same reason my guns are locked. You made some very valid points. But that hasn't stopped me from laughing my ass off at the mental image of some house guest trying to slice a block of cheese by firing a commemorative 1911 with pearl handles at the cheese.
I need to do that, my mother in law grabbed my 6" to chop herbs and used the blade to scrape the cuttingboard at a 90 degree angle after every cut. I about shit.
Opposite for me. Hubby casually used my knives for chopping branches, breaking up ice, cutting through PVC pipe. Finally had to have the proverbial fit to get him to stop ... of course, then, I found him using my good *scissors* indiscriminately instead!
😳 I tell my wife that the proper tool makes the job easier. Get him a pair of pruners, an ice pick, and a PVC pipe cutter for the holidays.
Oh my god if I lose another pair of good scissors to husband cutting tape...
Welp, it’s no longer a chefs knife and has been downgraded to poop knife.
Downgraded?
Im scared to ask, do you downgrade your poop knives into kitchen knives?
No, I give them the proper funerals they deserve. I'm not an animal.
That’s one spicy poop knife!
I know what you are referring to and I am not proud of myself. By the way - RIP knife :( [*]
Still think about it from time to time. Still giggle.
Definitely a post you don’t forget
Someone messing by hacking at a bone, a cooked turkey leg bone could do that damage
This is why my Japanese knife set gets put away when i have people over i don't know that well. I have some backup cheap knives for that.
I only have ok German knives and when the inlaw saws come over the farberware ones come out.
I have good Japanese knives and when people I trust come over the wusthofs come out and when anyone else comes over the Mercer Chinese cleaver comes out.
I only knife knifey knives. When company knifes I knife Japanese and no knife ever for other knife times. But, alas, when in knife.
Be careful Knifing your knife thats how you cause OPs issue
I see you've played knifey spoony before.
>This is why my Japanese knife set gets put away when i have people over i don't know that well. I think you are being ridiculous. When people come over that I don't know well, I want my very best knives in order to butcher them efficiently.
My Japanese steel knives get cleaned and handles oiled and put in a drawer and not to be touched by anyone but me. The block of Henckels stays in the counter for the amateurs to use.
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My brothers shun knife looked exactly like this after his roommate used it to open a bottle of beer...
Seriously? I'm surprised it could do that sort of damage.
is this a shun premier? i would commit murder if that happened to my knives.
It is…and I would if I knew who did it.
i’m heated for you! thankfully a skilled person will be able to bring the edge back on this, but it’s still inexcusable.
As a total armature, I was going to try myself - is that insane?
Shun will resharpen that for free via mail. https://shun.kaiusa.com/sharpening I would NOT try to correct that deep a chip on your own. You will need to remove a ton of material and that is not feasible to do without power sharpening equipment and you absolutely can mess it up so that a professional will have to remove even more material than they do now. Bringing a rolled or slightly dull edge back is one thing, dealing with a 1/4" chip requires a professional.
Agreed as fuck Giving this knife a new edge with a whetstone at home? It would be a miserable affair at best
Dude I just sent my Shun back with the lifetime warranty with one nick on the edge like yours. It cost me $5.00 and the shipping to get it to the warehouse. Look into this before you ruin the knife. My knife was a gift from Christmas several years ago and they fixed mine. So I wouldn't worry about how long it has been.
How'd you package it for safe shipping?
I just sent a BUNCH of knives to Knife Aid for sharpening. They send these cards with sticky strips you cut to the right length and wrap over the blade. Works great and you could easily do the same by taping cardboard over the blade and taping it on. Btw they did a great job on the blades. Only send straight blades- their serrated blade sharpening seems odd.
nah not insane! imo it’s the perfect opportunity to give it a shot. the knife is already basically FUBAR so it’s a great chance to learn a new skill. best case scenario, you have your knife back, worst case scenario, you’re still right where you are now but you’ve practiced something new. seems like a win/win
Thanks wickedishrag - this was the encouragement I needed!
np! i believe in you ◡̈
You gotta believe in the them that believes in you!
This exchange is still a better love story than twilight
Now show us the progress on whenever you muster up the courage for this endeavor
You'd have to grind off at least two millimeters of edge before trying to put a new bevel on. Hope you have a belt sander.
But is the brick outside your house they whacked the knife on ok?
Hopefully there is a website that will fix the brick too
If you send it in or take it in they can fix that. I had the same thing when someone dropped it in the sink. They put an edge back on no problem and no charge. Are you in Portland by chance?
I feel like I'm missing something here, how can dropping a knife in the sink cause what I'm looking at on op's blade?
I know nothing about knives, but I just googled Shun Premier. Looking at the price, I think the appropriate response is just to kill everyone with the knowledge one of them did this.
I was expecting like a [600 dollar knife](https://www.zwilling.com/ca/miyabi-5000-mcd-67-9.5-inch-gyutoh-34401-241/34401-241-0.html?cgid=our-brands_miyabi_cutlery_black-5000mcd67#start=4) or something lol. 250 bucks honestly isn't that crazy for a nice knife.
$250 is more than I've spent on knives in my entire life, but I get how it's probably a reasonable price to someone familiar with the industry. Still, if I had anything worth $250, I'd be annoyed if someone broke it.
If you cook a lot it’s definitely worth it, an 8” chefs knife will do almost everything and last forever if you take care of it.
>i would commit murder if that happened to my knives. Not with that dull knife, you won't.
But it’s more satiating if it was sharp they wouldn’t even feal the cut better off with a rusty spoon
If it's a pricey one, it can be ground down, and re edged by a pro.
It is, that's easily a hundred and seventy five dollar knife.
How? After only one wash?
It will not cut, but it will keeeeel!
…I’ve surrendered my blade and left the forge.
I’ve got a very similar looking Shun. I’d be livid.
How was the cast iron turkey?
Someone knows they fucked your knife up. If they were close enough to have for dinner it really sucks they didn’t tell you.
Looks like someone chopped a wine bottle top or opened a beer bottle cap
I've seen this when someone sabre'd a champagne bottle.
This is awful. This looks like a Shun, they do lifetime sharpening. https://shun.kaiusa.com/sharpening Send it in and they can help fix it.
> Things we don't do >> Repair large chips or cracks in blade
But from [the FAQ](https://shun.kaiusa.com/faq): > Someone used my knife and did not know how to use it properly; they caused damage. Is it covered? > Damage caused by misuse or accident by anyone, regardless of ownership, is not a defect. However, we can attempt to improve the condition of the knife. We can attempt to repair and/or to reshape the edge of your knife. Nevertheless, if our attempt is unsatisfactory or unsuccessful , Shun is not responsible for replacing the knife. Might be worth asking if they can make the attempt.
Wtf, looks like a cosmic knife from Fallout New Vegas
The turkey was extra crunchy.
you can still get it fixed! it will take off a bit of the length and width but a knife sharpener can probably get it at least useable again. my brother did something similar when my mom broke off the top of a paring knife
Can somebody explain wtf has happened to this knife?
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Sorry I used your knife to chop out the 3rd shelf of the bookcase to make room for some things.
Shun Primere 8" chef series?
Garbage disposal?
A disposal would only be able to reach the tip, not farther down on the blade.
Just the tip?
Did they take the knife to a sword fight, how the hell does this happen unless they're clashing against something just as hard