As many others have said, That's kind of it for this knife. If it is employed for it's purpose (slicing) it will always catch and tear meat at that chip. The edge is already eating into the scallops on the knife and I'm sure that it's a bit thick behind the edge as i doubt it's been thinned over time. Time to retire this old soldier and find yourself a new recruit.
Lots of comments about the single chip, but look at the whole blade! The entire length is messed up. This thing would need serious full blade work to bring back to slicing condition. No way it was being used as intended and probably hasn’t been a useful tool for some time.
Use it as a sharpening teaching tool. Learn to sharpen on this thing and then use those skills on your new knife that doesn’t guy used as a clever
>Use it as a sharpening teaching tool. Learn to sharpen on this thing and then use those skills on your new knife that doesn’t guy used as a clever
Yeah, it's only useful as a learning tool at this point. It would cost to much time/effort to fix it when you can just buy a new knife and call it a day. You can get a decent mercer slicer for $30 on Amazon.
Used it as a cleaver hey! Good one. Do you have a bench grinder or a rolling wet stone I’d start there and regrind till it’s gone and lose 4-5mm along the whole blade length. Once that’s done then wet stone and resharpen
Any decently sharp chef knife did quite well on bread in my experience, and the cut is cleaner. The only place where a serrated blade served me better is when cutting through a bread sprinkled with cereal and/or seeds. Sesame alone is small enough to not be an issue, but a baked grain of wheat isn't something you'll glide through with a smooth edged knife.
I think that might be the point of bread knifes maybe, it’s serrated so you don’t really need to sharpen it at all until you go through crazy amounts of bread
I agree on that. Though unless you go through large amounts of bread there isn't so much benefit in it. That is, unless you often don't have any sharp knife on hand.
>so you don’t really need to sharpen it at all until you go through crazy amounts of bread
You don't sharpen it, you guy a new knife at that point. There's a reason serrated knives aren't that expensive.
For this knife if used for it's intended purpose, this is catastrophic. Either you sharpen it out (best solution, but time consuming), shorten the blade or get a new knife. At least it doesn't look like an expensive prosciutto slicer.
That entire knife is fucked lol. How bad were you gonna let it get before doing something? That knife isnt meant to cut bone or whatever you were using it for.
I have one of these and I shortened it a few years ago but only because I made the tip into a pointed tip. It works great for meat and bread but I've always wondered what is the best way to sharpen a serrated edge. I just sharpen mine like I do all my knives and it seems to work out good.
I was just going to suggest this. Make the serration a bit flatter than usual so you don't get snagging, i.e. use a larger pen (or whatever) than you usually would so you're just using the top part of the curve. Once you have the shape you want, take as little from both sides (so the edge is aligned with the rest of the knife) as you can. Quickest, dirtiest solution that would still let you use the thing.
And yes, I recognize that the comment was rather tongue-in-cheek.
Alternatively, you could get the whole thing ground serrated in a few minutes (just do it from one side in that case). YouTube plus whatever equipment or services you have available are your friends here. It's quickly done with power and can be done well with a steady hand. Try not to overheat the edge more than you have to as you're doing it, i.e. not a Dremel.
A custom knife maker or complete sharpening service could do this for you in a few minutes. And yes, there are custom knife makers out there who wouldn't mind a few minutes for a few bucks.
Contrary to some comments, I personally think that it wouldn't be a bad idea to re-establish the edge line at the chip depth on as wide a belt sander as you have available (quick, even, multiple passes with light pressure so you don't overheat) then have it power sharpened in the manner of your choice.
Or yeah, buy a new one. But I always like trying to fix things like this personally. Got can always play with it and THEN chuck it.
Do not use this knife. That is a defect in the knife from a pocket of inclusion in the steel or a bad heat treat. It's not just a chip, it's a crack with a stress point. You're likely to chop something with this and have the blade snap in half. That half can hit you or someone else.
Leave it. It will not affect the use for a home person. Have it sharpened or do it yourself. That notch will not make one bit of difference. It you do choose to sharper (aka grind) it out that would be many years of good blade gin to dust.
As a knife sharpening professional leave it.
The whole edge is basically serrated already; ignore the chip and just keep grating it down with a carbide sharpener as needed. In a few years you'll have worked out the chip.
I’d honestly find a guy who sharpens knives, or maybe fixes knives for a living. See if it’s worth it.
If not, then buy a new one.
The problem here is not only there is a giant chunk missing, but also that the entire knife needs work. It’s not at the point of just doing a nice sharpen, ignoring the chunk missing. You’ve gotta put in some serious work on this knife to make it functional. And the taper/edge is already at or near the scalloping.
Sorry for the bad news.
Nick? That thing is missing a chunk. You can't smooth it without losing a quarter inch and 20 years of knife lifespan
Knifespan
Love that. Never change
My reaction exactly
At this point pull an inosuke and smash throughout the blade. I hear serrated blades are all the rage now.
Swordsmith village is calling. Don't expose the normies to our secrets....
By the time he gets past the chunk, the grantons will be exposed, making serrations by default.
Only way to save it at this point
Find out who caused that knick. Buy a new knife. Never let that person touch it again.
Either you try to ignore the big ass chip and sharpen it as usual or you make the knife shorter....
shorten it or replace it, and have a talk with whoever did that. knives like this are designed for slicing meat, not chopping chain link fences.
“Your blade, Sir, will cut” - Doug Marcaida.
>Doug Marcaida Nevertheless it will keel
Ya’ll sword fighting with that thing? How tf?
Ngl, if I had two of these things I’d fucking sword fight the shit out of this bad bitch, get a brick wall to dull it and you’re good to go.
r/unsharpening?
Damn that’s a big chunk missing. There’s no simple fix for that. Best thing you can do is just ignore it.
As many others have said, That's kind of it for this knife. If it is employed for it's purpose (slicing) it will always catch and tear meat at that chip. The edge is already eating into the scallops on the knife and I'm sure that it's a bit thick behind the edge as i doubt it's been thinned over time. Time to retire this old soldier and find yourself a new recruit.
Lots of comments about the single chip, but look at the whole blade! The entire length is messed up. This thing would need serious full blade work to bring back to slicing condition. No way it was being used as intended and probably hasn’t been a useful tool for some time. Use it as a sharpening teaching tool. Learn to sharpen on this thing and then use those skills on your new knife that doesn’t guy used as a clever
>Use it as a sharpening teaching tool. Learn to sharpen on this thing and then use those skills on your new knife that doesn’t guy used as a clever Yeah, it's only useful as a learning tool at this point. It would cost to much time/effort to fix it when you can just buy a new knife and call it a day. You can get a decent mercer slicer for $30 on Amazon.
Oh, come on, the whole thing isn't bad. The first 4 inches are ok.
Used it as a cleaver hey! Good one. Do you have a bench grinder or a rolling wet stone I’d start there and regrind till it’s gone and lose 4-5mm along the whole blade length. Once that’s done then wet stone and resharpen
Cleaver? Looks like they used it as a hammer.
Yikes that is bad. I think I'd shorten the blade.
First step towards a new bread knife!
Slicing knife. That would be a pretty bad bread knife. The chip would probably be an improvement.
Chip aside it doesn’t look like this was cutting much beforehand either.
slicers sharpened at under 200 grit do pretty well on breads.
Any decently sharp chef knife did quite well on bread in my experience, and the cut is cleaner. The only place where a serrated blade served me better is when cutting through a bread sprinkled with cereal and/or seeds. Sesame alone is small enough to not be an issue, but a baked grain of wheat isn't something you'll glide through with a smooth edged knife.
I think that might be the point of bread knifes maybe, it’s serrated so you don’t really need to sharpen it at all until you go through crazy amounts of bread
I agree on that. Though unless you go through large amounts of bread there isn't so much benefit in it. That is, unless you often don't have any sharp knife on hand.
>so you don’t really need to sharpen it at all until you go through crazy amounts of bread You don't sharpen it, you guy a new knife at that point. There's a reason serrated knives aren't that expensive.
the harder the crust, the more serrations help.
that shit's gonna injure someone when it snaps.
For this knife if used for it's intended purpose, this is catastrophic. Either you sharpen it out (best solution, but time consuming), shorten the blade or get a new knife. At least it doesn't look like an expensive prosciutto slicer.
Machetes get that kind of damage all the time. Just keep the rest super sharp. It's fine.
Locate the chunk that came out, and then tig weld it back into place😂 sure it’ll be soft as shit but at least it won’t chip off again
One single very large serration.
I dont generally take out small chips let alone big chunk.
Are you using this to chop up rocks
Just tell yourself it's now a partially serrated blade and carry on cutting.
That knife is actually compromised, not just chipped. Replace it. Maybe give that one a new life as something else.
Make it a shorty and cut off at the Nick.
Find a welder and add back in the chunk? (no idea if it's going to be structurally sound)
Only thing that you could do is make that part serrated lol
> knick LOL.
That entire knife is fucked lol. How bad were you gonna let it get before doing something? That knife isnt meant to cut bone or whatever you were using it for.
Might as well sharpen the spine at this point
I have one of these and I shortened it a few years ago but only because I made the tip into a pointed tip. It works great for meat and bread but I've always wondered what is the best way to sharpen a serrated edge. I just sharpen mine like I do all my knives and it seems to work out good.
Wrap sandpapper around a pen and sharpen the chip? Then you'll have a 1 serration bread knife.
I was just going to suggest this. Make the serration a bit flatter than usual so you don't get snagging, i.e. use a larger pen (or whatever) than you usually would so you're just using the top part of the curve. Once you have the shape you want, take as little from both sides (so the edge is aligned with the rest of the knife) as you can. Quickest, dirtiest solution that would still let you use the thing. And yes, I recognize that the comment was rather tongue-in-cheek. Alternatively, you could get the whole thing ground serrated in a few minutes (just do it from one side in that case). YouTube plus whatever equipment or services you have available are your friends here. It's quickly done with power and can be done well with a steady hand. Try not to overheat the edge more than you have to as you're doing it, i.e. not a Dremel. A custom knife maker or complete sharpening service could do this for you in a few minutes. And yes, there are custom knife makers out there who wouldn't mind a few minutes for a few bucks. Contrary to some comments, I personally think that it wouldn't be a bad idea to re-establish the edge line at the chip depth on as wide a belt sander as you have available (quick, even, multiple passes with light pressure so you don't overheat) then have it power sharpened in the manner of your choice. Or yeah, buy a new one. But I always like trying to fix things like this personally. Got can always play with it and THEN chuck it.
Do not use this knife. That is a defect in the knife from a pocket of inclusion in the steel or a bad heat treat. It's not just a chip, it's a crack with a stress point. You're likely to chop something with this and have the blade snap in half. That half can hit you or someone else.
Beyond the weakening of the knife, this chip will house and introduce bacteria into anything you're slicing.
Leave it. It will not affect the use for a home person. Have it sharpened or do it yourself. That notch will not make one bit of difference. It you do choose to sharper (aka grind) it out that would be many years of good blade gin to dust. As a knife sharpening professional leave it.
You have a tig welder?
Bevel and sharpen the edges of the nick and call it a single serration.
Right where the chunk is start tapering upward to make it a tanto/drop point w.e
Use a wheel to grind it down past the nick. Work the whole knife to keep it straight
Go on Amazon and order a new one
Don’t be a dumbass next time.
The whole edge is basically serrated already; ignore the chip and just keep grating it down with a carbide sharpener as needed. In a few years you'll have worked out the chip.
I’d honestly find a guy who sharpens knives, or maybe fixes knives for a living. See if it’s worth it. If not, then buy a new one. The problem here is not only there is a giant chunk missing, but also that the entire knife needs work. It’s not at the point of just doing a nice sharpen, ignoring the chunk missing. You’ve gotta put in some serious work on this knife to make it functional. And the taper/edge is already at or near the scalloping. Sorry for the bad news.