or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Deep cracks in edge - what to do?
New Posts  All Forums:Forum Nav:

Deep cracks in edge - what to do?

post #1 of 15
Thread Starter 

I put some some deep (3mm?) cracks in the edge on a Wusthof Classic chefs knife.

 

Any suggestions on what to do? I'm thinking about grinding off enough metal to make a new edge, won't be nearly as thin as the original , more like a mini cleaver for rougher tasks like squash or other hard veggies.

post #2 of 15

"Cracks" is a scary term. Many times a knife can chip on the edge where there is a ding like (. If you have hairline fractures that is a whole other kettle of fish. Post a picture of the damage

 

You can always thin it back but that will take some serious doing to go back 3mm and reshape to act like it was. Take extra care not to overheat the blade when grinding that much back.

 

If you do not have a cleaver that may not be a bad idea to make a heavy duty cleaveresque edge and get a new chef knife. 

 

If cracked it may be toast.

 

Jim


Edited by KnifeSavers - 7/18/13 at 6:28am
post #3 of 15
Quote:
Originally Posted by mpghm View Post

I put some some deep (3mm?) cracks in the edge on a Wusthof Classic chefs knife.

 

Any suggestions on what to do? I'm thinking about grinding off enough metal to make a new edge, won't be nearly as thin as the original , more like a mini cleaver for rougher tasks like squash or other hard veggies.

Maybe explore the Wusthof warranty a bit before turning it into a mini cleaver.

post #4 of 15
Quote:
Originally Posted by harlock0083 View Post

Maybe explore the Wusthof warranty a bit before turning it into a mini cleaver.


He can roll the dice but it is possible per their warranty statement,"

 

WÜSTHOF cutlery is fully warranted to be free of defects in material and/or craftsmanship.

Any item claimed as defective must be returned to us for inspection. Our warranty does not apply if the damage is due to what we define as normal wear or use other than the intended purpose of the item. Defective items will be repaired or replaced with the similar item, at our option.

Certain types of damages and/or conditions such as those due to age or improper treatment would void our warranty."

 

they will reject it as a warranty item.

 

Jim

post #5 of 15
Quote:
Originally Posted by KnifeSavers View Post


He can roll the dice but it is possible per their warranty statement,"

 

WÜSTHOF cutlery is fully warranted to be free of defects in material and/or craftsmanship.

Any item claimed as defective must be returned to us for inspection. Our warranty does not apply if the damage is due to what we define as normal wear or use other than the intended purpose of the item. Defective items will be repaired or replaced with the similar item, at our option.

Certain types of damages and/or conditions such as those due to age or improper treatment would void our warranty."

 

they will reject it as a warranty item.

 

Jim

 

Good point Jim. It'l likely be judged as improper treatment. I wonder what the OP was doing to cause it though. If he was chopping up a block of concrete, its definitely improper, but if it was cutting up proteins and he accidently whacked a bone that caused the crack maybe they would be more kind to him. 

post #6 of 15
Wüsthof is well known for their extreme benevolence in warranty matters. I expect them to replace the knife without any discussion.
post #7 of 15

Cracks of the sort you describe is something for a warranty claim with Wusthof. 

 

If they won't warrant it, I think you're better off without it. It would seem that you have problematic flaws in the crystalline structure that make it not worth trying to salvage into something else.

 

 

So try their warranty department first. You might get satisfaction, but either way, this particular knife just needs to go.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #8 of 15
Quote:
Originally Posted by Benuser View Post

Wüsthof is well known for their extreme benevolence in warranty matters. I expect them to replace the knife without any discussion.

I agree… I have several Wüsthofs, and my belief would be to send it to them regardless… 

some companies will bend over backwards to uphold their reputation, and I value this company a great deal.

"No well engineered plan survives contact with reality"   me… c. 1997

Reply

"No well engineered plan survives contact with reality"   me… c. 1997

Reply
post #9 of 15
Thread Starter 

Here's a photo. A coconut was involved, pretty dumb I know, but I thought I was working on a soft part.

I'll check with Wusthof, but I bought this knife in 2004 in Germany, and I'm now in Canada.

 

I'd happily pay a little bit to have it shaped into a 4.5" chef knife even if it won't have as nice an edge.

 

post #10 of 15

Ouch!

"No well engineered plan survives contact with reality"   me… c. 1997

Reply

"No well engineered plan survives contact with reality"   me… c. 1997

Reply
post #11 of 15
Quote:
Originally Posted by mpghm View Post

Here's a photo. A coconut was involved, pretty dumb I know, but I thought I was working on a soft part.

I'll check with Wusthof, but I bought this knife in 2004 in Germany, and I'm now in Canada.

 

I'd happily pay a little bit to have it shaped into a 4.5" chef knife even if it won't have as nice an edge.

 

Ouch indeed!

post #12 of 15

Looks like manufacturer's defect to me.

 

Steel can crack if not tempered properly after hardening . 

 

dcarch

post #13 of 15

the black areas behind the cutting edge indicate to me there's a bit more to the story than cracks and a coconut.

 

wildly guessing - could be discoloration from a uber heavy grinding / over heating.  that amount of heat would definitely mess with the temper.

 

I can support the "really good" warranty service of Wuesthofs - but indeed they may question how things were previously done.

post #14 of 15
Quote:
Originally Posted by mpghm View Post

Here's a photo. A coconut was involved, pretty dumb I know, but I thought I was working on a soft part.

I'll check with Wusthof, but I bought this knife in 2004 in Germany, and I'm now in Canada.

 

I'd happily pay a little bit to have it shaped into a 4.5" chef knife even if it won't have as nice an edge.

 

Hmmm..blame the coconut and not the nut that's blaming the coconut. Let us know if Wusthof replaced your knife free of charge. I did not read any mention of buying a new knife. confused.gif

post #15 of 15

It's been a couple months perhaps the OP sorted everything out.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Deep cracks in edge - what to do?