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My Global bread knife shattered....

d
dipsy Dec 4, 2006 02:29 AM

and so am I. My husband dropped it as he was loading the dishswasher. It bounced off my toddler's melamine plate and snapped in two.

I don't suppose it's guaranteed?

And I know. Good knives don't go in the dishwasher to begin with.

  1. r
    rainey Dec 4, 2006 02:59 AM

    I have no idea if there's a warrantee but it wouldn't hurt you in the least to write to them and say how much you enjoyed using it but how stunned you are that an expensive piece of serious kitchen equipment wasn't up to a single spill. You could put the pieces on a copier bed and send them a copy asking if you can count on them to stand behind their product.

    What have you got to lose? I know I love my Global knife too and I'd be very, very reluctant to buy a second one if I didn't think it could stand up to the whole range of active use.

    Then don't put it in the dishwasher again...

    1. andreas Dec 4, 2006 03:00 PM

      Thank god it didn't hurt your toddler - knives still freak me out when there's kids about.
      Anyway, I too would write to Global and see what they say. Like rainey said, what have you got to lose?

      1. s
        slacker Dec 4, 2006 04:21 PM

        Good grief, an expensive knife like that shouldn't just snap in two. Forget the snail mail or even email, find a phone number for them and call them. There is no reason they can't replace it. Unless, did you do bad things to it in addition to putting it in the dishwasher? If the first person you talk to on the phone tells you there's nothing they can do, then talk to someone above them.

        1. HaagenDazs Dec 4, 2006 04:27 PM

          It's pretty well known that if you drop them they can break. Especially a thin blade like that on a bread knife. My Wusthof set came with a warning that said something to the effect that they can break or chip when dropped.

          1. f
            faijay Dec 4, 2006 04:28 PM

            I had the same thing happened (not washed in the dishwasher). My knife that I bought in Paris at Mora (their brand) fell onto my ceramic floor and the blade broke in half. Knowing the French I never took it back.

            1. s
              slacker Dec 4, 2006 06:01 PM

              Wow, good thing I've never dropped my knives.

              6 Replies
              1. re: slacker
                Andiereid Dec 5, 2006 04:50 PM

                Yep. I snapped the tip off one of my Henckles using it to try to chop up a big ol' block o' chocolate. My husband saw the whole thing, just rolled his eyes and said, "You're a walking disaster, you know that?"

                Damn thing didn't break up the chocolate block either. (I know, I know... wrong tool for the job.)

                1. re: Andiereid
                  p
                  Produce Addict Dec 5, 2006 06:25 PM

                  For future reference -- what is the right tool for that job? BTW I had a knife with a tip that broke off and it is handy to keep around for prying lids open and doing other things that might ruin a good knife.

                  1. re: Produce Addict
                    Andiereid Dec 5, 2006 06:31 PM

                    Well, given that this was a 5 lb. block of Callebut, I think probably a small hammer to break it into pieces, and then chop the edges with a serrated knife. They also have those thick fork chipper things for sale at King Arthur Flour that are supposed to be pretty good. I'm probably lucky I didn't put my eye out or cut off a limb.

                    Since mine was just the tip, I actually got my knife sharpener guy to grind it down and smooth it out at the end. Not the shape it's supposed to be anymore, but it still cuts well, and now at least it looks better.

                    1. re: Andiereid
                      j
                      jerry i h Dec 5, 2006 11:58 PM

                      I do this at work pretty regularly, and there are 2 things we use:
                      as stated, that big, dorky looking fork thing. It is actually an old fashion ice chipper (from the days when people used to have blocks of ice delivered by the ice man). some clever person put the work chocolate on it and doubled the price. nevertheless, it works great and is my favorite, especially for other employees who may not the appropriate knife skills.
                      The other option is a big, forged 12 inch chef knife. Take a firm grip, make sure the cutting board is secure, press your other hand palm on top of the tip, and press down with all your strength; hint: always cut on pointy edges so only a small % of blade is cutting, do not try to cut along a straight edge where the entire blade would have to cut; you will have press so hard, the knife will surely slip and get your hand.

                      1. re: jerry i h
                        r
                        rainey Dec 6, 2006 12:25 AM

                        Yup! That ice chipper is the way to go. You can chip off shards that will melt in a flash or big ole whopping chunks.

                        Get one at a restaurant supply and you'll pay half to a third what you'll pay Martha or KA for a "chocolate" chipper.

                    2. re: Produce Addict
                      k
                      Kelli2006 Dec 5, 2006 08:03 PM

                      I have used a cheap meat cleaver or the back of the knife for breaking up chocolate. I prefer to simply smash the whole bar on the counter, while it is still in the wrapper.

                      The fork from King Arthur is a 1 trick pony and very overpriced. A ice pick is much cheaper than the KA fork and the results are the same.

                2. h
                  howund09 Dec 4, 2006 06:11 PM

                  Contacting Global is a challenge I would gladly pay $125 to avoid. You're better off bringing it back to the retailer. Here's something I tell my cooks...Knives are shy; find a permenant space for them, reach, use, clean, replace. They don't like sinks, counters, etc. Almost all knife accidents happen when the knife is out and not in use.

                  1 Reply
                  1. re: howund09
                    applehome Dec 5, 2006 01:01 AM

                    And they most certainly don't like dishwashers. Hand wash your expensive knives. Dry immediately, and run across a good steel a few times before storing them. Steel again when you take them out to use them.

                  2. j
                    jerry i h Dec 5, 2006 01:14 AM

                    1) take receipt, boxes, etc. back to where you bought it and make a warranty claim.

                    2) If that fails, contact the company directly:
                    http://www.yoshikin.co.jp/w/index.html

                    any knife, cheap or expensive, can shatter if you drop it on something solid, like the counter or a tile floor. A knife that does this, however, probably has not been properly tempered, so make a claim. I should note that the Yoshikin website specifically excludes knives dropped on the floor as a warranty claim, but the German company with stars on the blade says that a blade that snaps in half or the tip/cutting edge breaks off is nor properly tempered and will make good on such a claim.

                    1 Reply
                    1. re: jerry i h
                      t
                      Theodore Dec 5, 2006 02:44 PM

                      Global, Shun and most Asian knives are significantly harder and more brittle than anything made in Germany. In the case of the German maker with the stars on the side, it has a Rockewell hardness of 55 while a Global knife has a hardness of 61. This may not seem like much of a diffence, but the scale is logarithmic. Yoshikin doesn't warranty dropped blades because they will break. It isn't a design flaw, as it would be in a German knife. The trade off in using a very much harder and more brittle metal as a knife is that the edge can support a more acute cutting angle. A Western knife sharpened to the same angle as a Global would have to be resharpened monthly.

                      As an editorial comment, using an extra-hard metal to make a bread knife is a waste of metal. The whole point of using it is to support the edge-angle and the edge angle is almost irrelavant in a bread knife. So if you are going to replace it, a Western made knife makes a lot more sense.

                    2. h
                      howund09 Dec 5, 2006 04:23 PM

                      I agree. I've spent thousands on my professional knives but I would never spend more than $50 on a serrated.

                      3 Replies
                      1. re: howund09
                        k
                        Kelli2006 Dec 5, 2006 04:47 PM

                        Good knives should never be put in a dishwasher, and the idea of a bread knives in the dishwasher is beyond me. It would only need to have the crumbs wiped clean with a damp cloth, and placed back in the holder. I never place any of my knives in water, but hand wash all of them, by myself. Even the dirtiest knife only need few wipes with a 3M scrubbie, and then dried with a soft towel.

                        Spending more than $50 for a bread knife is only buying ego and status. I work as a pastry chef and all my bread knives are stamped Forschner pieces, and they are more than adequate for the job.

                        People who buy knife sets in blocks deserve what they get and obviously have more money than brains. IMVHO.

                        1. re: Kelli2006
                          j
                          jerry i h Dec 5, 2006 11:49 PM

                          would this be a good time to admit that I never wash my bread knife (at least while no one is watching) after cutting bread? I just wipe off the crumbs on a clean towel; if it has gone into something wet or damp or sticky, I just use a dish brush a couple of seconds, then wipe it off...

                        2. re: howund09
                          j
                          jerry i h Dec 6, 2006 12:28 AM

                          The one I have at home and have used in more than one baking job is the offset bread knife from Russell:

                          http://www.amazon.com/Russell-Harring...

                          The price listed by amazon is $7. Well, OK, it does not look as cool as a global, but you can get one of those wood-rivet handled ones for about $20 on amazon: search using 'offset bread knife', and I got about 2 dozen hits.

                        3. d
                          dipsy Dec 6, 2006 02:06 PM

                          "Spending more than $50 for a bread knife is only buying ego and status"

                          Whatever, it was a gift and I loved the knife. On a side note, my new dishwasher has a 3rd rack on top specifically for cutlery. What IS the problem in lying a knife flat on a special rack in a dishwasher?

                          3 Replies
                          1. re: dipsy
                            HaagenDazs Dec 6, 2006 02:27 PM

                            The dishwasher manufacturer is in the business of making money. They will add all kinds of bells and whistles to make you buy it. It doesn't mean that they've done their research and made your specific dishwasher model safe for fine cutlery - they haven't. ANY good quality knife is not made to be dishwasher safe. The harsh detergents and high temps will surely impact the blade's cutting edge, the longevity of the handle, (yes, even Global knives) and the appearance. A fine example would be etching on your everyday drinking glasses. Another example would be copper cookware or anodized aluminum cookware - ever seen that stuff come out of the dishwasher? It's literally stripped of the anodized surface after a few washings. Hand washing will not do this. Think of it this way: would you put your grandmother's gold rimmed fine china in the dishwasher? Your knives, especially a bread knife that only had a few crumbs on it, should be treated with more respect. Either that, or expect to buy new knives on a regular basis. Among others I'm sure, Sabatier will not replace knives that are damaged from dishwasher use.

                            1. re: dipsy
                              t
                              Theodore Dec 6, 2006 02:53 PM

                              Dipsy,
                              I only had one year of chemistry so I can't articulate this well, but if you have hard water, something happens in the dishwasher which can cause pitting/spotting on the blade which will not come out. I don't know if it's because the hard water is heated in the dry cycle, or it's some reaction that speeds up with the heat and the Cascade, but it doesn't happen when the knives are washed by hand. But if it hasn't happened to your knives after a couple of months, it's probably not going to happen. And if it does, you can go back to washing them by hand.

                              1. re: Theodore
                                k
                                Kelli2006 Dec 6, 2006 04:43 PM

                                Dipsy,
                                I did not mean to seem harsh. I have a dishwasher at home and it gets used maybe half a dozen times a year. I find that it is much easier to hand wash everything than it is to subject it to the extremely harsh conditions and chemicals of a dishwasher. I do not ever allow anyone to put my pots and pans in the dishwasher, and the thought of placing any knife in the dishwasher could get someone hurt in my household.
                                I have worked in the hospitality industry for more than 10 years, and the effects of 10 cycles in a dishwasher will do more damage than 50 years of daily use every will.

                                My little sister loves to put everything in her dishwasher, and I have resorted to buying her cheap pans and knives that can be replaced for less than $20.

                                A bread knife is a very specialized tool, and the idea of a forged bread knife has more to do with luxury marketing and appearance than function. I have 3 different bread knives and I doubt that I paid more than $20.00 for anyone of them. Forschner stamped knives are ubiquitous in the food service industry, and they have a very good reputation for high quality and function.

                                I'm sorry that I came across so harsh, and I hope that you can accept my apology.

                            2. h
                              howund09 Dec 6, 2006 04:34 PM

                              good to be in knife sales.

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