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seriously messed up Global knife

I was hoping someone might recommend somewhere to send my knife in the Bay Area. It's a Global 8" chef's knife. It got left in a sink full of water with le creuset dutch ovens on top of it for some time, and generally mistreated. Yes, some of it was my fault, but not all! roommates, gosh.

So here's the deal. The knife is impossibly dull. It won't slice a tomato without shredding it. In addition, the edge is chipped with quite a few, small, triangular type notches taken out of it. They're not huge, just prevalent. The tip is also chipped off, slightly.

Is there someone that can grind it down or something like that?

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  1. I don't know where in the states he is, but I hear Dave from Japanese knife Sharpening is a sharpening god.

    1 Reply
    1. re: Soop

      http://www.japaneseknifesharpening.com/

      He's a UPS or Fed-x Truck away and he is probably the best option.

    2. Not sure where you are in the Bay Area, but The Perfect Edge in San Mateo does all sorts of knife repairs.

      1. Check craigslist postings for knife sharpening. There are some guys who have an equipped van and will drive to your place and sharpen your knife. Your knife needs to have a lot of work done on it.

        1 Reply
        1. re: Cary

          I'd be worried (depending on how good the knife is) that they might grind it with a wheel or something. Granted, it will be far sharper, but it won't be expertly sharpened.

        2. I'm going to second the suggestion that Soop made to contact Dave. I would expect your knife will need to be ground on a wheel to remove the chips and re-set the tip. The edge should be re-set by hand.
          Slightly OT but you might consider doing what most chef's do and get your self a locking knife box for your good tools that you don't want any one else to touch. For years I carried a standard plastic tool box from HD.
          If that's not an option just have it ground locally. Chances are they will grind it into a western edge but at least you will get some more use out of it.

          4 Replies
          1. re: Fritter

            Dave is one of the best around for Japanese knives.

            The chips will come out with normal sharpening on a whetstone. A 1000 grit will take them out in very little time. A new tip will have to be formed by either removing metal from the spine or the edge. This can be done on a coarse stone like a 220 grit. A diamond DMT XXC will do this very quickly depending on how much metal needs to come off.

            1. re: scubadoo97

              That's all true but it will likely be a serious waste of labor (IE: money) to pay some one to grind those out by hand. If there are numerous triangle shaped chips as described by the OP then that knife most likely needs to be ground. I'm not sure why you would remove metal from the spine to reform the tip unless it has a serious break. If so a Global is just not worth the labor if you have to pay some one else to do the work. I have a small Global that some fool tried to use as a screwdriver once when I left it out and I just re-ground it on a wheel then finished by hand.
              Saves a ton of time.
              You can pick up a new 8" Global on amazon for under $100 including freght. Just shipping back and forth to Dave will likely eat up 10-20% of the replacement cost. I would guess the average knife Dave is dealing with runs 3x that on a replacement cost.

              1. re: Fritter

                I have a Henkel utility knife that had a broken tip. I reshaped and formed a new tip using a coarse diamond stone. I get micro chips all the time if I've been a little hard on the board. They sharpen out in minutes. Not sure how big the chips are the OP described

            2. re: Fritter

              To quote Jacques Pepin. "I trust no man with My life, My wife, My knife."

            3. many pros take their knives to perfect edge in san mateo. they will at least be able to evaluate it for you.

              http://www.perfectedgecutlery.com/

              1 Reply
              1. re: chuckl

                I agree, taking it to a pro to get reshaped jsut doesn't make sense. the knife is not worth that much. head over to knifeforums/ kitchen knives and learnt o sharpen it. learning to sharpen knives are more important than the knives themselves.

              2. Try Korin in NYC you can ship to them