So I recently was given an 8” Kramer by Zwilling, my first carbon steel chef’s knife, and there was a problem with a rivet sticking out on the handle. I ended up in touch with Kramer knives directly, and sent it to them for a fix.
Received the knife yesterday, and the handle is fixed and it certainly is sharp, however the cutting edge at the heel seems to be much larger relative to the rest of the blade than it was stock, and larger than I have seen on any other used examples.
This is true on both sides, however it is noticeably more pronounced on the outside heel. To me it seems to almost transform the profile of the cutting edge at the heel.
Is this anything to worry about? On one hand the heel is super sharp, but it seems like this might round out the heel over time, or maybe the thinness might make the heel more delicate.
Probably NBD but since it is visibly different than any examples I had seen, and more pronounced on one side than the other I thought this community might have an answer for me. Thanks for your time.
Received the knife yesterday, and the handle is fixed and it certainly is sharp, however the cutting edge at the heel seems to be much larger relative to the rest of the blade than it was stock, and larger than I have seen on any other used examples.
This is true on both sides, however it is noticeably more pronounced on the outside heel. To me it seems to almost transform the profile of the cutting edge at the heel.
Is this anything to worry about? On one hand the heel is super sharp, but it seems like this might round out the heel over time, or maybe the thinness might make the heel more delicate.
Probably NBD but since it is visibly different than any examples I had seen, and more pronounced on one side than the other I thought this community might have an answer for me. Thanks for your time.
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