Knife "repair" question

Discussion in 'Social Life, Food & Drink, Travel' started by dopey, Apr 16, 2012.

  1. dopey

    dopey Senior member Dubiously Honored

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    I have an 8" slicing knife (this one) where the tip is bent. It is only a slight bend on the very very tip (the knife was jabbed into something frozen and went through to the hard surface below). More like a little hook. What is the best way to fix it?
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Take it to a knife sharpener. The tip needs to be ground off, then a new shape needs to be added. I've done it, but it takes a long time without a wheel. You will end up with a slightly shorter knife, but one in very good shape.
     


  3. dopey

    dopey Senior member Dubiously Honored

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  4. ama

    ama Senior member

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    If you are in the City take it to Korin. They are very good and pretty quick.
     


  5. dopey

    dopey Senior member Dubiously Honored

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  6. mackmittonz

    mackmittonz Well-Known Member

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    I had this same exact repair done at Korin and it came out great and was done in a day.
     


  7. dopey

    dopey Senior member Dubiously Honored

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    Well this knife had already been put away until next Passover before I got to it, so if I want to fix it, I will have to pull it out of storage. I did have another slicer - a 12" Gonon Gironde stainless - with a similarly bent tip. I managed to "fix" it on a coarse whetstone (250 grit). I am not sure how much I rebent the tip back into place and how much of the crimp I simply ground off (I did leave light tracks in the stone), but it seemed to do the trick. I can still feel a light bump in the tip, but I did not want to go crazy grinding away since I feel like I don't know what I am doing and am bound to cause more harm then good. I am pretty sure it won't catch when I am slicing meat, which is what it is for, so I stopped when it seemed the knife would be usable but before I made too much of a mess of things.
     
    Last edited: Apr 24, 2012


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