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Old 10-23-2019, 05:37 PM   #1
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Idiot

Note to self, when trying to break off the stem of a spaghetti squash, dont use the blade of your favorite knife.

I file this one under " What were you thinking, jackass!! "

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Old 10-23-2019, 05:46 PM   #2
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Oh no! How disappointing! Sorry to see that.
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Old 10-23-2019, 05:47 PM   #3
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the spine!!


use the spine!
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Old 10-23-2019, 06:24 PM   #4
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Ouch!
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Old 10-23-2019, 07:59 PM   #5
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Aw phooey
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Old 10-23-2019, 08:00 PM   #6
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If you have access to a good knife sharpener guy, he can grind that out for you. Don't ask me how I know.
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Old 10-23-2019, 09:00 PM   #7
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Oooooooooo!! Sorry to see that. For future use, you might want to get a cheap, one piece cleaver - something I keep around for chopping through butternuts and the like, as well as cutting brownies, and other things in pans. The metal doesn't even hold a great edge, but that's not what I keep it for.
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Old 10-23-2019, 09:11 PM   #8
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Usually I used the back end of the cleaver , which knocks it right off.
I was just was a horses ass
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Old 10-23-2019, 09:24 PM   #9
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Wow, that's a deep one. I've chipped one like that, IIRC is was on a bone in some meat. I feel your pain.

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Old 10-23-2019, 10:20 PM   #10
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Ouch! I can feel your pain on that.
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Old 10-24-2019, 01:32 AM   #11
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Wow, like everyone else I'd really hate for that to happen to my favorite knife, but I have what might be a stupid question. How much will that damage affect the actual function of the knife? Just wondering.
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Old 10-24-2019, 05:58 AM   #12
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Quote:
Originally Posted by Kayelle View Post
Wow, like everyone else I'd really hate for that to happen to my favorite knife, but I have what might be a stupid question. How much will that damage affect the actual function of the knife? Just wondering.

I think its more Psychological than physical, andin a strange way, there is an occasional benefit.

When I slice a tomato, that little notch actually cuts the skin making it easier for the blade to slice right through with out any squishing going on.
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