"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Thread Tools Display Modes
Old 01-26-2009, 06:54 PM   #1
Senior Cook
Seven S's Avatar
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
Advice on Chipped Knife

I accidently dropped my Hattori Santoku knife unto concrete floor and chipped about 2 millimeters off the heel, see picture below. It really hasn't bothered me that much and I have been using it normally, but I was wondering if I should go ahead and try to take it to the whetstone to blend it in with the blade. I dont meant taking off the whole blade to the level of the chip, but kind of "rounding out" the heel. I have seen some great advice on this knife section from posters who seem to know a bit about knives and would appreciate some now. Thanks.

Attached Thumbnails
Click image for larger version

Name:	005s.jpg
Views:	209
Size:	239.7 KB
ID:	6854   Click image for larger version

Name:	006s.jpg
Views:	243
Size:	231.9 KB
ID:	6855  

Seven S is offline   Reply With Quote
Old 01-26-2009, 07:54 PM   #2
Sous Chef
buzzard767's Avatar
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Ouch. Well, sh*t happens. I would do nothing more than grind down a straight line between the two ends of the chip. Do it at the expense of the choil, not the edge. If you round it off you will possibly lose more blade length. You have lost a few millimeters of blade at the heel but you're stuck with it. Eventually the edge will meet the top of the chip and unless you're in a pro kitchen this will take years. The whole thing will bug you for a few days or weeks and then it will be business as usual.

buzzard767 is offline   Reply With Quote
Old 02-05-2009, 08:55 PM   #3
Head Chef
Rob Babcock's Avatar
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,313
That sucks. It's not as easily to seamlessly fix something like that as it is to fix a broken tip. A buddy of mine at work did the same thing with my Tojiro 240mm gyuto, bunged the tip a little in the process. I couldn't really even yell at him about it seeing as he cut himself badly enough in the process that we had to take him to the ER.

As Buzz says, after many sharpenings it will be gone. But if it's 1/4" or so it won't happen any time soon. FWIW I just try not to let it bother me. Sure, I like to take care of my stuff but ultimately knives are tools. It would stay pristine and new looking if you simply left in the box and never used it, but what fun would that be?
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 02-22-2009, 02:03 AM   #4
Assistant Cook
Join Date: Feb 2009
Location: Austin
Posts: 14
Yeah I would just leave it as is and after some use a sharpening, it would eventually go away. Just make sure it's not bent and you're good to go.
Lewi is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 06:16 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.