Wusthof/Wüsthof Warranty

[Sirryacus]

is their Warranty as extensive as Buck or Kershaw for example? I picked up a Gourmet Chef's Knife secondhand and I noticed some nicks in the blade would they consider that normal wear and tear? I don't wanna send it off never to return.

 

[flphotog]

I doubt that nicks on the blade would be considered normal wear, more like mis-use. If they are small they should be easy to remove.

 

[JohnWesley]

Wusthof chef knives sharpen very easily and it should be a snap to remove a chip. They do not chip easily so it was probably abused.

 

[Sirryacus]

Wusthof chef knives sharpen very easily and it should be a snap to remove a chip. They do not chip easily so it was probably abused.

Into the trash it goes I guess.

 

[Jens Schuetz]

Into the trash it goes I guess.

Just sell it to a loving home.

 

[Sirryacus]

Just sell it to a loving home.

There is no selling it, too many scammers who love to invent new flaws that do not exist once they receive the item.

 

[Jens Schuetz]

There is no selling it, too many scammers who love to invent new flaws that do not exist once they receive the item.

Then trash it.
Though I don't see how the high chance of getting a payment and not being scammed would not outweigh a total loss by throwing it into the trash.

 

[Fanglekai]

You can't sharpen it?

 

[Sirryacus]

00000

 

[Jens Schuetz]

00000

Nah. Don't use steel wool. Get a nice stone or even sharpening system.

 

[Sirryacus]

Nah. Don't use steel wool. Get a nice stone or even sharpening system.

Upon further inspection it had more problems than I previously thought, it will most likely require a regrind at this point something I am not equipped or skilled to do.

 

[Jens Schuetz]

Upon further inspection it had more problems than I previously thought, it will most likely require a regrind at this point something I am not equipped or skilled to do.

Ah. Sorry to hear. I wonder how they messed up the grind. On something so thin like a kitchen knife it's hard to mess up without it being obvious to QC.
Maybe with a picture or two some smart people here could advice you what to do.
All I've ever reground on a kitchen knife was knocking off a super thick shoulder of a 10$ beater with a belt sander. It looks all scratched up (no point investing polishing time) but cuts much better now.