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Should Twin Cermax chip this easily? (high-res pictures included)
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Thread: Should Twin Cermax chip this easily? (high-res pictures included)

  1. #1
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    Should Twin Cermax chip this easily? (high-res pictures included)

    I got it few month ago and been using it mainly for fruit cutting, mincing of garlic and few other basic uses. Last night I was looking at it and notices several chips. Should this happen? Is this inherent to anything that hard?

    I guess I'll need to replace it or something.

    Here are the pics from different angles (You can right click, copy image url and open it in new window for super high res pics)

    TIA






  2. #2
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    Mine chips in exactly the same way after I sharpen it, I presume from contact with the board. While I like my Cermax's performance in nearly every other respect, it chips frequently. Others have reported the same problem--I can only presume that it's from taking the steel to such extreme hardness.

  3. #3
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    I've had my modified Cermax for a couple of years now. It still gets some use. I can't say I've ever had chipping to that extent. If I were you, I'd sharpen it, and inspect after each use to see where the chipping is coming from and then see if I can modify my technique in a minor way to reduce the chipping. I'd also think about putting a microbevel on it.

  4. #4

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    What kind of board are you cutting on? What are you honing it with?

    If you are using a bamboo board, or a lesser quality rod(like a diamond grit rod) that kind of thing can happen.

    Those are bad! Don't think it's by any means shocking, but it is not a sign of normally acceptable chippage. The most chipping you should ever see on a knife(if you ever see any at all) is about 1/3 of the way up the edge bevel.

  5. #5
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    Since I use it for fruit/small dice work, I do use a bamboo board. I don't use a hone period. I use it maybe 2-3 times a week, so since I got it, maybe used 30-40 times for small use, so didn't even sharpen it yet.

  6. #6
    Senior Member EdipisReks's Avatar
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    i owned a 240 Cermax gyuto and, before i sold it, i ran it through its paces. i had no chipping, even when dressing chickens, something that often chips my gyutos. i use good boards, though.

  7. #7
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    try sharpening it and see if chipping persists; I sharpened+thinned mine right out of the box and haven't had a chipping problem yet. I use mine on an end grain board, cut fruits and veggies with it and bone chickens as well

  8. #8

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    When I still had a bamboo board at home, and poly at work, I would use my Tojiro without issues at work, and then a day off at home being used rendered a bunch of little chips.

    Consider a new board. Even a poly board.

  9. #9

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    Also, if it is being stored in a drawer, other things will bang into it and do that. That even happens on the soft stuff.

  10. #10
    Senior Member Benuser's Avatar
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    Remove the stem by hand from the apple before cutting it. A cut through the stem will damage almost every blade

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