635121 Wed Jul 08 21:33:51 -0700 2009 13 41 Cookware 0 4841988 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? Wed Jul 08 21:33:51 -0700 2009 62700 33limes 1 4842204 I don't know where in the states he is, but I hear Dave from Japanese knife Sharpening is a sharpening god. Thu Jul 09 03:10:23 -0700 2009 4841988 180623 Soop 2 4842773 http://www.japaneseknifesharpening.com/ He's a UPS or Fed-x Truck away and he is probably the best option. Thu Jul 09 07:48:12 -0700 2009 4842204 195110 jeffreyem 1 4842972 Not sure where you are in the Bay Area, but The Perfect Edge in San Mateo does all sorts of knife repairs. Thu Jul 09 08:44:53 -0700 2009 4841988 74192 chuckl 1 4844626 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. Thu Jul 09 17:15:28 -0700 2009 4841988 11745 Cary 2 4845436 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. Fri Jul 10 02:22:26 -0700 2009 4844626 180623 Soop 1 4845453 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. Fri Jul 10 03:29:26 -0700 2009 4841988 253154 Fritter 2 4845580 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. Fri Jul 10 05:29:53 -0700 2009 4845453 89493 scubadoo97 3 4845722 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. Fri Jul 10 06:31:57 -0700 2009 4845580 253154 Fritter 4 4846217 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 Fri Jul 10 09:00:49 -0700 2009 4845722 89493 scubadoo97 2 4845655 To quote Jacques Pepin. "I trust no man with My life, My wife, My knife." Fri Jul 10 06:09:31 -0700 2009 4845453 28638 phantomdoc 1 4846236 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/ Fri Jul 10 09:06:40 -0700 2009 4841988 74192 chuckl 2 4976149 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. Tue Aug 25 10:20:30 -0700 2009 4846236 259315 bob13bob 1 4977650 Try Korin in NYC you can ship to them Tue Aug 25 17:17:44 -0700 2009 4841988 17387 cutthroat49