Kitchen knife blade damage - Keep using it or throw away?

Legendary_Jarl said:
My wife has this kitchen knife that developed a crack after a few months of use. I guess it's a heat treatment issue or maybe that the blade is too thin. Not sure how this happened but she really likes the knife.

Should I throw it away or keep using it carefully? Is there a way to fix it?
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How about a photo of the whole knife so that we can see exactly how long this crack line is, and where on the blade it is? That will help determine if it is at all "fixable" or perhaops reground into a smaller knife.
It would also help to know the brand to see if if it can be covered under warranty and/or whether it;s worth the trouble or better off just tossing it.
 
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Thank you all for your responses. It's a piece of crap PRC made knife. I'll probably throw it away unless it's worth it for a project knife?
 
The Buck 931, with the PaperStone scales, is $65...and is an outstanding Chef's knife. I don't put any knife I even somewhat like in the dishwasher. However, I believe the PaperStone version is "dishwasher safe".

If you're interested, your luck must be firing on all cylinders because they're actually available on the Buck site right now. (*The inventory usually evaporates this time of year)



*EDIT-



 
Alone said:
The Buck 931, with the PaperStone scales, is $65...and is an outstanding Chef's knife. I don't put any knife I even somewhat like in the dishwasher. However, I believe the PaperStone version is "dishwasher safe".

If you're interested, your luck must be firing on all cylinders because they're actually available on the Buck site right now. (*The inventory usually evaporates this time of year)



*EDIT-



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Agreed.
We have a few of those.
Well made, easy to sharpen and warranteed for life.
......the rose wood handles on those make for a really good looking knife if you prefer.
 
GPyro said:
Agreed.
We have a few of those.
Well made, easy to sharpen and warranteed for life.
......the rose wood handles on those make for a really good looking knife if you prefer.
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I've given several of the Rosewood variation as gifts. Man, folks seem to love those things!

I've noticed that even a lot of folks who are somewhat "knife" people don't know/realize that Buck makes kitchen cutlery...and they totally dig getting one as a gift.
 
Yeah, that knife isn't salvageable.

As others mentioned, the Victorinox kitchen line is great for the money.
 
GatorFlash1 said:
1. Try to get a replacement under the knife's warranty.

2. Get a Victorinox Fibrox Chef knife if they won't replace it. The Victorinox is a commercial grade chef's knife.

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I have one of those and it's an excellent knife!
 
Legendary_Jarl said:
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It didn't even break at the crack 😒. Is this because of poor or non-existant heat treatment?

What a POS.
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If it were not heat treated at all, it likely would have just bent rather than crack and break.

Probably just very poor heat treat.
 
GatorFlash1 said:
1. Try to get a replacement under the knife's warranty.

2. Get a Victorinox Fibrox Chef knife if they won't replace it. The Victorinox is a commercial grade chef's knife.

Click to expand...

I had one of those chef's knives. Great knife for a while. Then I noticed a chip in the blade. Pressed on it with my finger nail and it grew even bigger! Kept probing at it and it developed a 3mm chip due to some crap embebed in the steel right at the edge. Probably some contamination or foreign matter while smelting the steel stock they are made off.

I took it to the cutlery shop where I got it asking for a replacement. They took a looooooooooooong time and finally, instead of replacing it (seems like Victorinox didn't care much about the issue), they reground it. Didn't do it so well because instead of maintaining a gentle curve in the whole edge (which allows the blade to always contact the cutting board along it's entire edge) they left it flat to get rid of the damaged area (didn't feel like reprofiling the whole blade I guess). So it does not perform as it did when it was new.

I did what I could and gave it to my dad. When I went to purchase a new one. I realised that the prices had skyrocketed on them. Seems like a well known kitchen/cooking related magazine or website did a review, they came out high in the review scores and the brand took advantage of it... So they rose the prices like A LOT.

I guess I should have pushed it to get a replacement instead of settling down with the regrind.

Mikel
 
Dexter Russell SaniSafe knives are awesome and inexpensive. Come in lots of sizes shapes and are dishwasher safe.

These are the knives you’ll find in professional kitchens.
 
Legendary_Jarl said:
Thank you all for your responses. It's a piece of crap PRC made knife. I'll probably throw it away unless it's worth it for a project knife?
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Holy crap that's a hell of a crack in a hell of a location. And now it's completely cracked into two at a different location.

I would recommend the Tojiro DP series. Have used them for over 20 years. A real Japanese knife at a reasonable price.
 
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