Messed up my edge

V

Vicv

Joined
Aug 22, 2011
Messages
357
Hello all. So I put probably the best edge I've ever done on my CCK 1301 last night. As I'm washing it off it slipped from my hand and the edge landed on the edge of my stone. Now there's a dent if you will almost all the way up the 15o edge. Can I fix this without removing a 1/16 of an inch from the blade?
 
Some clear & close-up pics would be helpful, to get some more pertinent advice. Depending on what it looks like, some may be able to recommend a relatively simpler fix. Aside from that, the basic solution is to just 'sharpen it out', by grinding material away. I know that sounds like a lot of work. But, sometimes that's what it takes. You might be able to do it in stages, a little at a time, to continue using the knife until it's back to 'perfect' again. Some damage can usually be lived with, at least temporarily, from a usability standpoint.
 
I dont have a camera and the one on my phone would never pick it up. It's basically right up the whole edge. It's not really a chip surprisingly. A notch really
 
sharpen it lightly, just to remove the metal that may be folded to the sides, then use it with it "notch". if it bothers you for the intended use of the knife, sharpen it out, if not so much, use and sharpen your knife, it'll go away with time.
 
Ok thanks. I felt really stupid after doing that. Of all things it must fall edge first on edge of stone. Right in the middle of the blade too. Oh well. I'll smooth it out and see if it's acceptable. This is a knife I use for fine dicing and chopping do probably not
 
I didn't immediately recognize the name/model of the knife you're referring to, but looked it up. Is it a cleaver (as in the pic below)? If so, and assuming you're primarily using it as a chopper, I'd not be too concerned about the notch. As a fine slicer, maybe a little more nuisance.

chefknivestogo_2205_12459226
 
Definitely a fine slicer. Yes that's the correct knife. It's not a cleaver really but a Chinese chefs knife. And it's as thin as most Japanese (lasers) from the ones I've seen. Just made of a simpler carbon steel and obviously larger than a gyoto.
 
Vicv said:
Definitely a fine slicer. Yes that's the correct knife. It's not a cleaver really but a Chinese chefs knife. And it's as thin as most Japanese (lasers) from the ones I've seen. Just made of a simpler carbon steel and obviously larger than a gyoto.
Click to expand...
Looks like a fun user for the kitchen, for sure. Good news is, it's carbon steel, so it shouldn't be quite the bear to fix. As I mentioned earlier, it'll be a lot of work to grind the notch out of it. But, this knife looks worth the effort. I can see the benefit of a clean, pure edge on that one. I'd set that as the goal, but as mentioned earlier, do a little at a time. No need to rush the whole task, and the final result will be much more satisfying if you take your time.
 
Ok thanks. Ya it is a relatively fast knife to sharpen. Pretty good steel too. Surprised at the damage it did. Of course I did drop a very thin edge on a block of stone so it's to be expected. At least it's 3.5" wide so even removing a bit of metal won't make it much smaller. And yes I have a blue#2 gyoto and I prefer this
 
You must log in or register to reply here.
Back
Top