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Thread: 8" Global Chef Knife damaged by coconut

  1. #1

    8" Global Chef Knife damaged by coconut

    A drunk friend took my Global chef knife during a party and tried to hack a coconut open. The multiple blows made the blade edge suffer some minor dimpling and waving. The damage occurred right in the cutting sweet spot about 1/3 of the way down from the handle and, despite that the damage appears minor, it has a major affect on cutting quality.

    Is there any way for me to salvage the knife? Without the benefit of grinders or even a whetstones, is there something I can do or some place that I can take the knife to get it repaired? (I just use metal and ceramic sharpening rods.)




  2. #2
    diamon plate and recut a new bevel...or if its not crazy you could just sharpen it out

  3. #3
    That ain't nothing. My Global G-2 met synthetic countertop; I fixed it pretty quickly. But, you do need at least a whetstone to fix the edge.

    Where are you at?
    Michael
    "Don't you know who he is?"

  4. #4
    I'm located in Chicago. I'm also a complete novice when it comes to any sharpening. I'm great with the rod, but that's not saying much, nor is it really sharpening, I suppose. What's the best way for me to find someone that can help me sharpen a blade? Are there such things as knife shops that will sharpen blades? (I'm guessing there must be. I've just never needed one.)

  5. #5
    Senior Member Miles's Avatar
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    That's pretty minor. Sharpen it out. The knife will survive. Had there been major chipping you might be in possession of a future custom sujihiki. LOL.
    I've been there. I had a chef who drunkenly tried the ol' samurai trick with a squash stem. The knife did not like that. A very deep 1/2" wide chip was taken out of the edge. I took it to a belt sander and converted what had been a very nice chef's knife into a slicer.
    I also did a major repair job on a friend's gyuto which inadvertently got together with his garbage disposal. I had to remove a lot of metal from that one before it was good again, but it did live to cut another day.
    Pull out the stones, you'll be able to get it squared away.

  6. #6
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    El Pescador's Avatar
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    Start a new post "chicago newbie needs sharpening help". Somebody will fix it up for you for a sixer of good beer.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  7. #7
    Senior Member Miles's Avatar
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    You're in Chicago? If no one on the forums is able to help, take it to Northwestern Cutlery. They'll be able to sort it out for you. They're on Lake Street a couple doors west of Halsted in what was the market/meatpacking district. They'll surely be able to fix you up.

  8. #8
    Senior Member ThEoRy's Avatar
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    Just sharpen her up. Start with a low grit 400-500 until most of the waves/checks are gone. Hit the 1k until they are barely visible. Then hit the 5-6k and finish with a strop. That looks like a 20 minute job.
    Starting this harvest I'm a starving startling artist/
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  9. #9
    Senior Member brainsausage's Avatar
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    The guy that runs this forum is supposed to be good at this stuff...













    Heh!

    But seriously- send it to Dave(the guy who runs this forum), Japaneseknifesharpening.com.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  10. #10
    Quote Originally Posted by Miles View Post
    You're in Chicago? If no one on the forums is able to help, take it to Northwestern Cutlery. They'll be able to sort it out for you. They're on Lake Street a couple doors west of Halsted in what was the market/meatpacking district. They'll surely be able to fix you up.
    I just came across them on Yelp moments before I read your post. I think that will be a great solution. Thanks, Miles.

    Quote Originally Posted by El Pescador View Post
    Start a new post "chicago newbie needs sharpening help". Somebody will fix it up for you for a sixer of good beer.
    Thanks man. I will look into it if Northwestern Cutlery doesn't work out.

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