Can this edge be saved?

[Not Too Sharp]

I came across a Tramontina chefs knife, but then I saw it had a rather unsightly rolled spot on the edge. The spot in question is less than an inch long

Is it's worthwhile to fix it, what would be the best approach?? Bench grinder?? vise? vise/hammer/anvil? Cut it down to a different shape?

 

[Bronco]

You might try steeling it first just to see what happens. If you can realign the edge, you'll save yourself a lot of steel on the rest of the blade. That small rolled section will be somewhat weaker than the rest of the edge, but depending on how you use the blade, you may not even notice the difference.

If nothing else, it can't hurt to try.

 

[hardheart]

Fully regrind the bevel. Bending it back would fatigue the metal, causing extra dislocations and possibly fracturing the steel. Plus you'd never get it completely straight and in line with any reasonable effort.

 

[davek14]

Or reprofile the edge from the chip to the tip, changing the curve obviously. You could maybe end up with a place where the curve just straightens out some for a space. A Tramontina would prolly respond to a rough file well enough if you don't have a belt sander,

 

[flatface77]

Re-profile it. You'll just have a big, fat flare on that section of your new bevel once you get it re-beveled. It'll cut just fine.

 

[jwolf90]

Perfect job for my belt sander, I've fixed much worse but it definately won't steel back

 

[sodak]

Steeling back is always a compromise, once metal is bent and re-bent, it will ALWAYS be weak at the bend, there's just no way around it. Regrind.