When to retire a kitchen knife

BladeCommander

BladeCommander

Joined
Nov 13, 2012
Messages
2,401
I routinely see photos of old sharpened kitchen knives that seem to be used well past their prime but still get love. Then on the other hand many on the forums praise the ultra thin Japanese knives that I'm starting to gain interest in.

Obviously this is a matter of opinion, but my question is: When do you know when to retire an old kitchen knife? Whether it be a butcher, slicer, chef, gyuto, or other. Yes you can thin the edge to get a decent bevel, but when the edge starts to approach the spine, isn't that a little thick for efficient cutting.

Discussion on this would be helpful because I've been buying flea market and thrift store kitchen knives when I can find a good one. so I would like some thoughts on when they are beyond saving, and when they still have life left.

Dexter in question with some modifications. Was a 10" blade with a bent tip. Now a 9" blade with a gyuto-like profile.
This knife has a thin distal taper, but the heel is a little thick at the edge. How long would you use this knife before moving on?
3E23402C-FDA2-4F63-92A4-5A124E923316_zpsbknirku1.jpg
[/URL][/IMG]
 
That knife would go straight to one of my rolls of old work knives, I already have a few that will do the same task. I still buy a good blade when I see it at the thrift shop or flea market, and I really don't need any, just ask my wife.:) I used to have an old Forshner curved flex boning knives just like the Rosewood handled knife in the pic but the blade was ground down to an ice pick with and edge, great for fine garnish work, I don't know what ever happened to it. I went to carve a pumpkin one Halloween and could not find it. Im slowly getting another one into shape, I'm about halfway there, and the one in the bag is for later modification through use.
IMG_1305.jpg
 
Last edited:
They just become outdoor knives after a certain point for me, although most I've had in everyday service for over 10 years.
 
I agree with the knuckle clearance opinion. When the chef knife becomes santoku than even smaller knife, consider replacing the scales and re profiling the tang or handle to help balance the knife. Could be a fun protect
 
Thank you for all the replies.

So what I'm gathering is that there is not really a point where a kitchen knife becomes too thick to use. Just use it for something else, or change it into something suited for a job with a thicker edge.

If I had more skill and better tools, I would just regrind thicker knives to have a thinner grind, but I'm not at that point yet. Perhaps by the time one of them needs it, I will be able to thin it out and keep it going. For now I'll use the advise given and repurpose a knife if needed.
 
A knife should work well for the tasks you use it for. That is the only meaningful measure IMHO.

Regrinding and sharpening should be done when it is cost effective to do so.
 
You don't need special tools for thinning and regrinding. I use coarse P120 automotive sandpaper on linen. Edge trailing only. Go on til you raise a burr, so you're sure you put an edge on fresh steel. Old knives often have fatigued steel after a lot of steeling and will feel as butter on stones.
 
Two old Sheffields. To answer the OP's initial question: never.

 
Last edited:
I've done a couple regrinds by hand, and I don't think I will be doing too many more that way. I reground this knife and it took a long time. I will still do it for knives I really like and want to perform better, but it took longer then expected even with very low grit paper to grind the bevel manually.

3759212D-026D-47CC-B0C1-2B9116C9FC81_zpsbtwgns8f.jpg
[/URL][/IMG]

For edge thinning I don't really have a problem, but that's not really what I was getting at. At a point you will get so far back into the blade that your basically just sharpening the spine. Apparently these knives are still useable by some even though your thickness behind the edge is up to 2mm or more.

Properly sharpening kitchen knives should eliminate the issues of over sharpening and proper maintenance should mean even old refurbished knives should last many years. But unfortunately when looking for older knives to fix up, I come across more and more badly sharpened knives with horrendous blade shapes. I usually just pass those by and look for ones that have been a little more taken care of (or just used less).

Something like these I would think are past their prime. I know these are probably from many improper sharpenings, but I personally would probably have no use for either of these knives.
images
 
I have seen a lot of knives that were abused and basically snapped in half and converted into a beater knife (still kept sharp) used to open boxes, cut rope, etc.
 
You must log in or register to reply here.
Back
Top