Chipped knife - how far can it be ground down?
- lambretta76 Feb 1, 2009 11:16 AM
So, somehow my Global 11" chef's knife got chipped on a chunk of chocolate in a cookie. Seriously. I didn't drop the knife on the sink or anything, my wife was chopping a log of cookie dough into rounds and it got stuck on a small chunk of chocolate.
Anyways, the chip is about 1/8" deep into the blade and measures about 1/4" long. My question is how far can you grind down a knife (is that the correct word) before the knife is no longer useful. Is it possible to have such a deep chip ground down and sharpened, or is this knife destined for the recycling bin?
lucky you have a long way to go to wear down the knife to the point of it being unusable. Sounds like a nasty chip though.
If you are not proficient at hand sharpening send it to a professional like Dave Martell at Japanese Knife Sharpening
Dave will have the knife back to you looking like new and sharper too.
i'd say you can go pretty far. i have a (what started as) an 8" chef's knife that is now a filet/boning knife.
No way! What knife was it? A G2 or something?
Man, my GF-33 gets taken care of so well, it lives in its original box in my room, and gets put back there as soon as I'm done with it. I would cry if I chipped it.
But man, I LOVE using it.
I agree with the others. You're in good shape. You knife sharpener should be able to help you out too and answer any questions you have.