"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-23-2019, 05:37 PM   #1
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,425
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!! "

Attached Thumbnails
Click image for larger version

Name:	IMG_3629.jpg
Views:	76
Size:	26.2 KB
ID:	37111  
__________________

larry_stewart is offline   Reply With Quote
Old 10-23-2019, 05:46 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,766
Oh no! How disappointing! Sorry to see that.
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-23-2019, 05:47 PM   #3
Sous Chef
 
Join Date: Apr 2011
Posts: 621
the spine!!


use the spine!
dcSaute is offline   Reply With Quote
Old 10-23-2019, 06:24 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,108
Ouch!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-23-2019, 07:59 PM   #5
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,341
Send a message via Skype™ to taxlady
Aw phooey
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 10-23-2019, 08:00 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,108
If you have access to a good knife sharpener guy, he can grind that out for you. Don't ask me how I know.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-23-2019, 09:00 PM   #7
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,237
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.
__________________
Dave
pepperhead212 is online now   Reply With Quote
Old 10-23-2019, 09:11 PM   #8
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,425
Usually I used the back end of the cleaver , which knocks it right off.
I was just was a horses ass
larry_stewart is offline   Reply With Quote
Old 10-23-2019, 09:24 PM   #9
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,618
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.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 10-23-2019, 10:20 PM   #10
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,405
Ouch! I can feel your pain on that.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 10-24-2019, 01:32 AM   #11
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,136
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.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-24-2019, 05:58 AM   #12
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,425
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.
__________________

larry_stewart is offline   Reply With Quote
Reply

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 12:37 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×