Gerritt Posted January 5, 2015 Report Posted January 5, 2015 (edited) SWMBO, dropped her favorite kitchen knife the other day on our tile kitchen floor. Snapping about 1/2-3/4 of an inch off the tip of the knife.... It's not a terribly expensive knife (heinkle) worth about 75 bucks but it is her favorite.... She doesn't like my Nella knives as she finds them too heavy.... Is this knife repairable? Is it even worth it? If anyone has any insight it would be appreciated. G Edited January 5, 2015 by Gerritt
manjo39 Posted January 5, 2015 Report Posted January 5, 2015 Check out the following link. They do knife repairs including tips. https://toshoknifearts.com/services Worth a call at least.
Burtess Posted January 5, 2015 Report Posted January 5, 2015 Why repair it? Just use it as is. It's only the tip missing. I don't think any or my Henkel's have the tips left, and they are the old German ones. Seem to be fairly brittle steel. Burt
NANUK Posted January 5, 2015 Report Posted January 5, 2015 It's not hard to repair it yourself if you have a good file or access to a bench grinder, just file/grind it to shape and sharpen it back.
glen Posted January 5, 2015 Report Posted January 5, 2015 Does it have a warranty? I know buck used to replace broken blades.
esoxansteel Posted January 5, 2015 Report Posted January 5, 2015 Why repair it? Just use it as is. It's only the tip missing. I don't think any or my Henkel's have the tips left, and they are the old German ones. Seem to be fairly brittle steel. Burt Mine are all burnt at the ends but still serve there purpose, and remind me of the days gone by, without any hang over afterwards
aplumma Posted January 5, 2015 Report Posted January 5, 2015 Gerrit the ability to make the knife whole is very expensive. The blade will need to be broken down and then reforged to restore it to it's former length. You can regrind it to the correct shape however it means the knife blade section will using part of the knife called the spline as a cutting edge. Most spines are made of a tempered steel that is more ridgid but softer on edge retention. Replacing it at $75.00 is a lot cheaper most of the knifes I regrind cost 125 - 300 dollars to get them to have the same flexibility as the did before they were shortened. Art
manitoubass2 Posted January 5, 2015 Report Posted January 5, 2015 Mine are all burnt at the ends but still serve there purpose, and remind me of the days gone by, without any hang over afterwards Holy geez I almost choked on my tea???
chefboi17 Posted January 5, 2015 Report Posted January 5, 2015 Could you round the top edge of the tip down to the blade edge? Turn it into a santoku shape
Roy Posted January 5, 2015 Report Posted January 5, 2015 I would trust Art's advice on all things knives.
woodenboater Posted January 6, 2015 Report Posted January 6, 2015 Depending on which knife it is (chef, carving, utility etc.) the balance will be off if you've lost a bit off the end. I would buy her another knife to replace this one. Probably not worth investing in a Japanese blade Take her to Nikolauo or Tap Phong and let her go crazy
Gerritt Posted January 6, 2015 Author Report Posted January 6, 2015 Thanks for the advice guys, looks like I'll take her out knife shopping G
doubleheader Posted January 6, 2015 Report Posted January 6, 2015 Gerrit the ability to make the knife whole is very expensive. The blade will need to be broken down and then reforged to restore it to it's former length. You can regrind it to the correct shape however it means the knife blade section will using part of the knife called the spline as a cutting edge. Most spines are made of a tempered steel that is more ridgid but softer on edge retention. Replacing it at $75.00 is a lot cheaper most of the knifes I regrind cost 125 - 300 dollars to get them to have the same flexibility as the did before they were shortened. Art I would say that a commercial knife blank is roughly the same hardness throughout, albeit some work hardening takes place during grinding.
aplumma Posted January 6, 2015 Report Posted January 6, 2015 Actually the annealing and tempering are done before the grinding. The blade if ground correctly is done without letting the blade getting hotter than comfortable touched. I have both the shaping belt grinder and the water grinding machines to keep the blades from being weakened. Almost all of the hand forged blades are made of a composite of metals to give it the qualities that make a knife of superior feel and quality. If you are dealing with mass produced knifes then you are basically getting a piece of steel that was either lazer/cct(waterjet) cut or even worse stamped. Don't get me wrong they work but hardly qualify as a work of Art. Art
bigbuck Posted January 6, 2015 Report Posted January 6, 2015 Haha!! Get someone to grind it down to shape. The balance will be off but it can still be used as a chopping or hacking knife (think squash and turnips). I use a 10 dollar Kitchen Aid Santoku knife that I bought at CT on special and it is great. Better than my CutCo chefs knife and a Henkels that I have. It holds a half decent edge that I touch up with my shrpening steel. It is shorter and very handy. Mind you, everyone else likes their own knives up at the cottage.
kenzy31 Posted January 6, 2015 Report Posted January 6, 2015 Mine are all burnt at the ends but still serve there purpose, and remind me of the days gone by, without any hang over afterwards Hahahaha! I keep misplacing mine, and my wife always asks where the hell all the butter knives went! ... But I can't remember
esoxansteel Posted January 6, 2015 Report Posted January 6, 2015 Hahahaha! I keep misplacing mine, and my wife always asks where the hell all the butter knives went! ... But I can't remember One of these days youll find them all at once all 50 of them
manitoubass2 Posted January 6, 2015 Report Posted January 6, 2015 (edited) Hahahaha! I keep misplacing mine, and my wife always asks where the hell all the butter knives went! ... But I can't remember Look in the couch. Because once those knives are burned you are not leaving lol Edited January 6, 2015 by manitoubass2
esoxansteel Posted January 6, 2015 Report Posted January 6, 2015 Holy geez I almost choked on my tea What kinda tea, i might drive 22 hours and come and visit you
manitoubass2 Posted January 6, 2015 Report Posted January 6, 2015 What kinda tea, i might drive 22 hours and come and visit you Have you ever seen my spelling or sentence structure on here? It's good tea?
Weeds Posted January 7, 2015 Report Posted January 7, 2015 I returned a henckels knife that I dropped which broke where the blade meets the handle. That replaced it free. I later tried to return a henckels which I chipped/gouged while abusing it, possibly trying to hack through bone, possibly a cutting board. I know it was something stupid and I admitted as much, not surprisingly I was unable to to make a warranty claim although I believe they did offer me a considerable discount on a new one. Maybe inquire with them if you liked the knife, you never know.
Old Ironmaker Posted January 7, 2015 Report Posted January 7, 2015 Burnt the tips of the knives. I almost chocked on my medicinal stupid stick. Actually I had to ask Tia what it meant. I never went to college when I was a kid so I never smoked stupid stick, she knew what it meant right away. That is funny, very good.
kenzy31 Posted January 7, 2015 Report Posted January 7, 2015 Burnt the tips of the knives. I almost chocked on my medicinal stupid stick. Actually I had to ask Tia what it meant. I never went to college when I was a kid so I never smoked stupid stick, she knew what it meant right away. That is funny, very good. College?? I was already a grizzled vet by then! lol
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