Idiot

[larry_stewart]

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!! "

 

[GotGarlic]

Oh no! How disappointing! Sorry to see that.

 

[dcSaute]

the spine!!


use the spine!

 

[Andy M.]

Ouch!

 

[taxlady]

Aw phooey

 

[Andy M.]

If you have access to a good knife sharpener guy, he can grind that out for you. Don't ask me how I know.

 

[pepperhead212]

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.

 

[larry_stewart]

Usually I used the back end of the cleaver , which knocks it right off.
I was just was a horses ass

 

[caseydog]

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

 

[powerplantop]

Ouch! I can feel your pain on that.

 

[Kayelle]

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.

 

[larry_stewart]

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.