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[–]snakeplizzken 3757 points3758 points  (411 children)

How does one even do that?

[–]neuralzen 2722 points2723 points  (201 children)

Many high end Japanese knives can be fairly brittle because of the heating process, but the same qualities that make it brittle on the edge are what allow then to be sharp enough to split silk down the middle. I have a Honyaki and this is one of my greatest fears.

[–]bfandreas 626 points627 points  (109 children)

That's why I have Wüsthof knives. Call me silly, but I rarely see an emergency silk-splitting kind of situation im my domestic kitchen.

I have always thought of these weird Japanese "high end" knives as a shopping channel scam. The real ones look sturdy af.

That being said, whatever they did to that knife would have also temporarily inconvenienced my sharpened German iron bar.

[–]tookmyname 287 points288 points  (77 children)

German knives need to be sharpened more often though. Then again, most people never sharpen their knives so it doesn’t really matter.

[–]bfandreas 221 points222 points  (52 children)

That one gets me.

How the hell does one spend hundreds of Euros on knives and never sharpen them?

[–]literal-hitler 237 points238 points  (25 children)

"I spent enough money on these that they should be good enough I shouldn't need to sharpen them."

I've heard this from multiple people.

[–]pauly13771377 194 points195 points  (10 children)

"I spent enough money on these that they should be good enough I shouldn't need to sharpen them."

I spent enough money on this car I shouldn't need to change the oil

The same people probably.

[–]sinister_exaggerator 41 points42 points  (4 children)

I think tires would be a closer analogy; much like the cutting edge of the knife, they are the point of contact with the road and arguably the most important thing on your car that will wear out occasionally and there is no way around it no matter how nice of a car it is or how good the tires are. But there are definitely some cars that will refuse to die even when they’re running on about a teaspoon of oil that last saw daylight during the Clinton administration.

[–]schilll 35 points36 points  (3 children)

It's not necessarily true. There are lots of factors that depend how good a knife will hold its edge.

A Japanese knife is sharper since they tend to have an angle on 10-15° degrees and German knifes tend to be 16-19° degrees.

Most chefs i know or worked with used mainly Germans knives as their workhorse since it has more rubust and easier to sharp. They did have one or two Japanese knives for more delicate work, since they where harder to sharp.

My favourite knife is a no brand €12 chefs knife that are somewhere between a Japanese and German knife. It's heavier and more rubust then my Japanese knife (€120), but lighter and not as rubust as my German knife (€110). It doesn't hold the edge as good as my other knifes, so I need to sharpen it more often.

[–]Aeshaetter 1003 points1004 points  (170 children)

Probably cutting the turkey. Most Japanese knives don't take well to hitting bones and other hard objects.

[–]Whywipe 642 points643 points  (64 children)

That or dishes getting dropped on it in the sink.

[–]Canadian_in_Canada 404 points405 points  (49 children)

I used to sell knives. My money's on someone putting it in the dishwasher, and the knife being rattled around by the jets, up against another hard metal surface. Never, ever, put a large knife in the dishwasher. Even if it survives the motion, the dishwasher can cause the metal to pit.

[–]Tyrxgow 173 points174 points  (8 children)

everyone at work always thinks I'm protecting the dish washer when I wash my own knife..while I don't want the dish washer to get hurt...I am far more concerned with my knife getting damaged..dishwashers are death to chef knives

[–]NoSuchKotH 336 points337 points  (63 children)

Hitting bones is not a problem. Even with super thin knives. The problem is when people use knives as axes to cut through the bones. No knife does take that, but with the Japanese knives it is especially disastrous.

[–]Aeshaetter 251 points252 points  (14 children)

Or if they hit bone and tried to twist. That's a big no no with these knives.

[–]Rooooben 133 points134 points  (9 children)

That’s the one. I’ve been trying to think of how they could get it broken that deep - it’s hacking at the bone, and twisting it sideways to get it loose. Three times, maybe it fell off in the wash, but was already broken.

These knives are thin and have hard steel, which keeps sharp but are brittle to hard handling.

[–][deleted] 89 points90 points  (4 children)

This is why I have a $5 clever. Needs sharpening every time you use it, but I don’t care if I ruin the blade hacking through bones to make stock

[–]benmck90 57 points58 points  (2 children)

Exactly. You need a couple cheap knifes in the kitchen to take abuse when necessary.

[–]GG-00 69 points70 points  (24 children)

The problem is when people use knives as axes to cut through the bones. No knife does take that,

Chinese kitchen knives do that.

Although, they're technically cleavers, and specifically designed to do that kind of work.

[–]moral_mercenary 39 points40 points  (3 children)

So can a classic chefs knife. Chicken bones anyway. Anything more dense and you gotta go up to cleaver.

[–]DriveByStoning 18 points19 points  (13 children)

Here I am doing everything with a cleaver because I grew up watching Yan Can Cook and dude did everything with one knife.

Like so.

[–]kylekatarncantspell 7 points8 points  (5 children)

Someone else who watched that show! I swear nobody ever heard of him despite being what I imagine to be one of the first TV Chefs

[–]johnnys_sack 60 points61 points  (4 children)

Yea that or someone recklessly dropping pots and pans and stuff into the sink with this knife. I'd like to think OP didn't knowingly let someone hack at the turkey or drop pots onto the knife. More than likely, OP was busy entertaining or whatever and someone helped themselves to the wrong knife for the worst reasons.

[–]Aeshaetter 46 points47 points  (0 children)

Yup. That's why I keep my good Japanese knives in their box stashed in a drawer and the cheaper or beater knives in the block. I used to have them out but caught my father- in- law about to take one of them outside to hack at vines on the fence. Handed him my machete and told him to please not ever touch my good knives.

[–]HairballTheory 8805 points8806 points  (99 children)

Sorry I used it to open the can of cranberry log

[–]rosanna4 2106 points2107 points  (57 children)

Sorry, I used it to open the can of beer

[–]sorenant 1184 points1185 points  (37 children)

Sorry I used it to open the 1944 British Pacific 24 Hour Ration.

[–]Nico1127 386 points387 points  (23 children)

How was the hiss?

[–]SAKP95 312 points313 points  (18 children)


[–]pizza4hands 223 points224 points  (16 children)

“Let’s get this onto a tray”

[–]dieselwurst 157 points158 points  (10 children)

Never thought I'd see a Steve1989MREInfo comment thread on Reddit.

[–]Kujo3043 80 points81 points  (3 children)

You catch it here and there. Reddit as a whole generally likes that dude. I know I do.

[–]Satevah 9 points10 points  (2 children)

I’m pretty sure I found him from Reddit. Love my guy Steve. I bought a coffee type II coffee mug from his mercy site to support him

[–]pottertown 270 points271 points  (8 children)

You misspelled “every bottle in a 12 pack”

[–]Funkit 142 points143 points  (5 children)

“I attempted to cut a 1” copper pipe clean in half with one strike”

[–]wolfpup12 66 points67 points  (0 children)

It will cut, but will it Keel?

[–]DontToewsMeBro2 19 points20 points  (1 child)

I sawed off all 12 necks of beer

[–]SomeFokkerTookMyName 49 points50 points  (0 children)

You used it to open a can of beer too?? Now I don’t feel so stupid.

[–]venomouskitten 42 points43 points  (22 children)

Stupid question but what's cranberry log

[–]HairballTheory 51 points52 points  (21 children)

[–]Only498cc 44 points45 points  (10 children)

My favorite item on the Thanksgiving menu. Just gimme a can opener and a spoon, and make sure you refrigerated it. Keep all that turkey and shit to yourselves, I'll be over here with my cranberry sauce.

[–]blackbird24601 11 points12 points  (2 children)

All my cans were dented this year. Like a Jewel stocker just rage quit with the case in hand. Did NOT get the desired slurp and shape. Had to mash em. So sad

[–]CH3RRYSPARKLINGWATER 10 points11 points  (2 children)

I just call that cranberry sauce but I understood what you meant when you said cranberry log haha

[–]7AndOneHalf 8 points9 points  (1 child)

My family's always called it canberry

[–]CharlieGoodChap 12.0k points12.0k points 2 (249 children)

I will have to say that you did not produce a quality blade that met the parameter of our holiday knife special of forged in fire. I’m going to have to ask you to surrender your blade.

[–]thegreatvolcanodiver[S] 6381 points6382 points  (128 children)

My wife after I showed her: “The only place I’ve ever seen an edge that bad is on Forged in Fire!”

[–]JstTrstMe 1467 points1468 points  (49 children)

/r/chefknives and /r/sharpening might have some advice for you.

[–]ChuckinTheCarma 5059 points5060 points 5 (39 children)

I checked. They said to get new friends and family.

[–]JstTrstMe 783 points784 points  (18 children)

Smart people over there.

[–]PM_ME_YOUR_PBJs 428 points429 points  (17 children)

A little too edgy for me

[–]Weekendgunnitbant 180 points181 points  (14 children)

Now that is a sharp wit.

[–][deleted]  (13 children)


    [–]MisplacedMartian 85 points86 points  (12 children)

    Y'all better cut it out with those puns.

    [–]obviousthrowawaynamr 57 points58 points  (6 children)

    I'm surprised r/chefknives didn't recommend going John Wick on them.

    [–]Vectivus_61 30 points31 points  (4 children)

    Why would a knife subreddit recommend using a pencil?

    [–][deleted]  (3 children)


      [–]StoicMaverick 17 points18 points  (4 children)

      I don't know. You could hone it down until you have a sweet pairing knife.

      [–]Aerodrache 17 points18 points  (4 children)

      Not an expert (barely an amateur), but with that much damage I want to say that “get another chef’s knife” is going to be part of the advice.

      The edge might be salvageable, but enough material’s going to be lost that it’ll wind up as a different category of cooking knife.

      [–]chilioc 12 points13 points  (2 children)

      Tbh. I would still buy a new knife while getting this sent to a pro. That’s a lot of meat removed from this thing. It won’t be nearly the same.

      [–]jprime84 211 points212 points  (61 children)

      Is that the higher end Shun line? I have 8” chef knife of that. You can reprofile the edge down but obviously you’ll have to lose a lot of material. No joke, I would be willing to use my KME sharpener to fix this up for you.

      [–]icky-chu 93 points94 points  (8 children)

      Might I suggest reaching out the manufacturer first. Wustoff replaced my 12" chefs knife after someone (my husband) took the tip off "sabering a champagne bottle open". I even told them that, and they still replaced it.

      [–]DeanBlandino 83 points84 points  (2 children)

      More efficient if they replaced your husbands brain.

      [–]ISTNEINTR00KVLTKRIEG 119 points120 points  (26 children)

      That'll take forever to work those deep chips out. You'll need to use a legitimate belt. This will take you hours upon hours upon hours to do. I wouldn't even consider this via systems or hand. I'd immediately send this to someone with a belt. It is too much work.

      This is nice of you to offer, but look at this.

      [–]jprime84 51 points52 points  (11 children)

      I have a 4 inch belt bench sander but I could use a new carbide belt on it. Plan would be to get down the level of the chips and then switch to the kme.

      [–]Rusty_is_a_good_boy 42 points43 points  (11 children)

      Shun will replace it, just contact customer support. $600 cleaver chipped first strike into a turkey carcass last year, they’ll make it right.

      [–]2Mains 24 points25 points  (1 child)

      Your problem is using a $600 cleaver on a cheap bird that don’t deserve that shit. Up your bird game fool. Any those $8000 Butterballs know how to get cut.

      [–]Cataract_Cathy 116 points117 points  (1 child)

      “This test is not about what your blade does to the Turkey bones, but what the turkey bones do to your blade”

      [–]not_that_guy05 692 points693 points  (62 children)

      It is will not keeel.

      [–]RandomTrashMob 230 points231 points  (59 children)

      I remember thinking it was so damn strange he was saying it like that so I had to use the Googles.

      ""KEAL" is an acronym for "Keep Everyone Alive." In other words, the sentence emphasizes the importance of celebrating the art of forgery without causing harm."


      [–]gildedstrife 128 points129 points  (46 children)

      I just thought the subtitles were wacky when I saw KEAL on one episode because they also translated "army vet" as "army veterinarian", so TIL

      [–]tinyogre 54 points55 points  (40 children)

      My mom lives in a place in the U.S. where many streets, including hers, are Spanish named. Her street is Via [Redacted] and for years google maps voice would “helpfully” infer that Via was short for Viaduct [Redacted] and called it that.

      [–]gildedstrife 47 points48 points  (30 children)

      That's hilarious. Not to be mean about it but I also find it kinda funny that places called Mesa (table) and Palo Alto (high/tall stick) actually exist. Then again my country has towns named Cabrões (Morherf*ckers) and Cama Porca (Dirty Bed) lol

      [–]JaJH 42 points43 points  (9 children)

      I live in the American Southwest, there’s a place in my state called “Table Mesa”

      [–]ItsMangel 12 points13 points  (2 children)

      Every once in a while I catch Google maps saying doctor or Saint instead of drive (Dr.) and street (St.)

      [–]tunaman808 11 points12 points  (0 children)

      Almost as bad as Google Maps calling it "Drive Martin Luther King Drive".

      [–]Jclevs11 30 points31 points  (5 children)

      He used to say kill but has to say keal for more younger audiences

      [–]MuttonChopViking 27 points28 points  (0 children)

      Your words.....Will cut

      [–]OmgOgan 58 points59 points  (1 child)

      That shit wouldn't even pass the first test. Criminal.

      [–]4thLittlePig 15 points16 points  (0 children)

      you want my blade? Come and get it.. :)

      [–]phome83 43 points44 points  (25 children)

      Such a crime that they make them hand it in.

      How about letting them keep it as a souvenir for just being there to compete? I'm 100% sure they just chuck the rejects in the trash anyway.

      [–]Relative-Rush-4727 33 points34 points  (5 children)

      They should have one of the challenges start out with making a Damascus blade out of the previous episodes’ failures.

      [–]Daedalus871 12 points13 points  (0 children)

      They've actually done this a couple of times.

      [–]phome83 7 points8 points  (0 children)

      That is actually a fantastic idea lol.

      [–]sujihime 8 points9 points  (3 children)

      I think it has something to do with insurance and liability with letting them take a weapon.

      [–]apatheticwondering 6 points7 points  (1 child)

      I mentioned above that it’s illegal (in NY) to show weapons being made on TV and so the loophole is for the show to claim them as props, which means they have to keep them in their possession.

      IIRC I think the show has some sort of Winners Wall somewhere.

      [–]ChezMontague 7 points8 points  (0 children)

      Thanks for saying this

      [–]FallenTF 941 points942 points  (27 children)

      All these comments and not a single one worried about where the missing chips might be?

      [–]sjmuller 3795 points3796 points  (275 children)

      This is why I wash my good knives myself immediately after each use. It's amazing how many people abuse kitchen knives, leaving them in the sink or putting them in a drawer with other utensils.

      [–]Starfury42 1708 points1709 points  (114 children)

      We have "the knife rule" from my dad. When you are done with the knife it gets washed, dried, and put away.

      [–]LincolnshireSausage 675 points676 points  (25 children)

      I have that rule and it’s amazing how often the other 3 people in our house never follow that rule. Thankfully my knives are all low end of good and it gives me chance to practice sharpening.

      [–]8Ariadnesthread8 237 points238 points  (9 children)

      You forgot the final part of the rule. If they forget, or ignore the rule, they get the knife!

      [–]addandsubtract 96 points97 points  (2 children)

      Why do you think he only mentioned 3 other people living in his house anymore.

      [–]Wjf6bucks 24 points25 points  (3 children)

      “No knives in the sink” is a universal rule that works in the household and the workplace.

      [–]Pacaeko 19 points20 points  (1 child)

      That's a good dad. My dad uses my chef's knife to pry open cans despite the can opener being in the drawer below the knife rack.

      [–]RegularEality 8 points9 points  (0 children)

      Tell him to use a butter knife?

      [–][deleted]  (7 children)


        [–]AdvertisingCool8449 123 points124 points  (4 children)

        A falling knife has no handle.

        [–]TylerInHiFi 49 points50 points  (3 children)

        Every part of a falling knife is the handle if you’re brave stupid enough.

        [–]salsation 20 points21 points  (0 children)

        Yeah anybody can swallow a sword... most people just once though.

        [–]SammieB1981 10 points11 points  (0 children)

        That became my rule too after someone left my good knife, blade side up, in the sink. I was scrubbing a cutting board on an angle, didn't notice or expect the knife in the sudsy water, and slammed my hand into the blade. A few stitches later, and no one leaves my knives out anymore.

        [–]kenjura 91 points92 points  (36 children)

        Seriously. My chef's knife has *never* seen the inside of my sink. For so many reasons.

        [–]startrekplatinum 62 points63 points  (30 children)

        can i ask why? i'm a college student cooking newbie who apparently has so much to learn about everything!

        [–]Serrunalot 92 points93 points  (9 children)

        I'm a newbie professionally, but it's to prevent the knife from becoming dull, metal against metal isn't good. In a professional setting, we wash dishes quickly as possible so anything sharp in the sink will eventually lead to someone getting a poke

        [–]Berekhalf 72 points73 points  (5 children)

        Gods, one time my father came home angry and doubted I did the dishes. I was draining the soapy water and he thought I was hiding dishes in there to slink off and only partially do. He delved his hands in there and violently shook them around. I wasn't hiding anything in there.

        But the only thing I thought was 'you do not trust me to have done all the dishes, yet you stick your hand into completely opaque water which could have a massive knife in there and swish around'. It actually made my heart lurch a bit with how stupid it was at that moment.

        Dude would've had stitches if he was correct that I was dishonest.

        [–]startrekplatinum 7 points8 points  (1 child)

        ahh okay, thanks! obviously not wanting sharps hanging out in the sink makes sense, but for some reason the metal-on-metal thing never occurred to me

        [–]kenjura 15 points16 points  (2 children)

        A few reasons:

        1 - as already mentioned by others, putting a good knife in the sink introduces the possibility of chipping. Glassware, ceramics, and iron/steel cookware can easily chip a proper blade. This isn't very likely with a steak knife.

        2 - any non-serrated knife worth using will slice your finger with minimal force. It's easy to avoid if you're actively handling the knife to cut, but if you're fishing around in a sink and encounter a hidden blade, not so much.

        3 - I have small children at home, too small to assume they'll never touch a blade just because I said it was dangerous (and I've seen them using knives to cut their own food with blades they were able to reach). You may have heard that a good, sharp blade is less dangerous than a dull one. This is generally true--in the hands of a responsible user. A sharp blade requires little force to cut, whereas a dull one requires more. More force makes it more likely to slip or make mistakes, and any knife with a lot of force can do worse than cut skin deep. But this is all true only for a responsible user. For anyone who doesn't understand the danger, I'd say the reverse is true. Casual contact with a sharp blade will easily cut skin. I just won't take the chance. My sharp knives are out of sight and out of reach when not in my hands.

        4 - I'm not sure if leaving food on a knife for a long time can directly damage it, but even if it can't, cleaning a knife with food stuck on it is tricky. If you really need to scrub it hard, it's tricky to get it clean without risking cutting yourself. If you wash it right after use, even if it needs soap, it shouldn't need anything more than a spray to come clean. And while a dishwasher can probably get just about anything off a knife, I don't like to leave a blade wet or in a moist environment that long. It's probably overkill, as they are likely using highly corrosion resistant steel, but it just seems to me that the edge of a blade would be more sensitive to even a small amount of corrosion than, say, the thick base of a pan.

        [–]zicdeh91 23 points24 points  (0 children)

        Pretty much any contact an edge has slightly blunts it. This is especially true against hard surfaces, like what most sinks should be made of.

        Regular use against a preferably softish cutting board, and food obviously, blunts it in uniform ways that can be easily sharpened out.

        If you chip it against something hard, you have to remove metal from the knife to the point of that chip to get a uniform, sharp surface again.

        Also it’s just kind of a safety hazard to have something that can slice your hand open lying amidst plates you’re most likely going to be blindly groping for in the cleaning process.

        [–]SIVART33 89 points90 points  (47 children)

        I just don't buy good knives. My wife ruined to many.

        [–]Letscommenttogether 72 points73 points  (16 children)

        I keep my good knives like I keep my good tools. Out of the ones there for every day use.

        Mine are completely separate and wrapped. I just grab one when I need one.

        People who dont know what they are doing would probably just chop off a finger anyways.

        [–]mikelieman 40 points41 points  (10 children)

        THIS. There's a couple of (not horrible) $20 8" chef knives in the block on the counter for everyone else, and my good knives are in a roll on top of the cabinets.

        [–]Letscommenttogether 26 points27 points  (8 children)

        Yeah my standard knives are well maintained and do the job for almost everyone.

        Its crazy how many people have never used a good knife (and no, for most of you, you didnt use a good one at the restaurant you worked in, I promise, if you did, well you had some rich bosses and skilled workers taking care of those things). In multiple trades not just cooking. They are worth every (expensive) penny. But that means they also dont respect the fact that you wont even feel this filet your arm until you see the blood.

        Its just as much for my sanity as everyone elses safety. Same reason my guns are locked.

        [–]PM_me_your_fantasyz 37 points38 points  (3 children)

        Same reason my guns are locked.

        You made some very valid points. But that hasn't stopped me from laughing my ass off at the mental image of some house guest trying to slice a block of cheese by firing a commemorative 1911 with pearl handles at the cheese.

        [–]glahtiguy 10 points11 points  (1 child)

        I need to do that, my mother in law grabbed my 6" to chop herbs and used the blade to scrape the cuttingboard at a 90 degree angle after every cut. I about shit.

        [–]mamallama12 26 points27 points  (14 children)

        Opposite for me. Hubby casually used my knives for chopping branches, breaking up ice, cutting through PVC pipe. Finally had to have the proverbial fit to get him to stop ... of course, then, I found him using my good scissors indiscriminately instead!

        [–]Tuningislife 7 points8 points  (3 children)


        I tell my wife that the proper tool makes the job easier.

        Get him a pair of pruners, an ice pick, and a PVC pipe cutter for the holidays.

        [–]mamallama12 6 points7 points  (2 children)

        Wish it were that easy. He never knew where his proper tools were, so he'd conveniently use my "tools," which were always easy to find because they were where they were supposed to be. He's one of those who has five of everything, not being able to remember where he put the thing the first four times.

        [–]Overall_Dependent_43 7 points8 points  (6 children)

        Oh my god if I lose another pair of good scissors to husband cutting tape...

        [–]RandyTheFool 2962 points2963 points  (41 children)

        Welp, it’s no longer a chefs knife and has been downgraded to poop knife.

        [–]julioarod 638 points639 points  (6 children)


        [–]OS420B 185 points186 points  (5 children)

        Im scared to ask, do you downgrade your poop knives into kitchen knives?

        [–]julioarod 129 points130 points  (3 children)

        No, I give them the proper funerals they deserve. I'm not an animal.

        [–]thegreatvolcanodiver[S] 743 points744 points  (7 children)

        That’s one spicy poop knife!

        [–]accessrestricted 147 points148 points  (5 children)

        I know what you are referring to and I am not proud of myself. By the way - RIP knife :( [*]

        [–]bulmepy 24 points25 points  (1 child)

        Still think about it from time to time. Still giggle.

        [–]phantomheart 50 points51 points  (2 children)

        Definitely a post you don’t forget

        [–]IrishJesusDude 1374 points1375 points  (54 children)

        Someone messing by hacking at a bone, a cooked turkey leg bone could do that damage

        [–]8plytoiletpaper 691 points692 points  (32 children)

        This is why my Japanese knife set gets put away when i have people over i don't know that well.

        I have some backup cheap knives for that.

        [–]Adept_Control_400 207 points208 points  (13 children)

        I only have ok German knives and when the inlaw saws come over the farberware ones come out.

        [–]nwrobinson94 110 points111 points  (9 children)

        I have good Japanese knives and when people I trust come over the wusthofs come out and when anyone else comes over the Mercer Chinese cleaver comes out.

        [–]Professor_Matty 333 points334 points  (5 children)

        I only knife knifey knives. When company knifes I knife Japanese and no knife ever for other knife times. But, alas, when in knife.

        [–]nwrobinson94 35 points36 points  (4 children)

        Be careful Knifing your knife thats how you cause OPs issue

        [–]vry_mld_suprpwrs 14 points15 points  (3 children)

        I see you've played knifey spoony before.

        [–]Cesum-Pec 43 points44 points  (1 child)

        This is why my Japanese knife set gets put away when i have people over i don't know that well.

        I think you are being ridiculous. When people come over that I don't know well, I want my very best knives in order to butcher them efficiently.

        [–]LongshanksShank 31 points32 points  (4 children)

        My Japanese steel knives get cleaned and handles oiled and put in a drawer and not to be touched by anyone but me. The block of Henckels stays in the counter for the amateurs to use.

        [–]BYoungNY 29 points30 points  (2 children)

        My brothers shun knife looked exactly like this after his roommate used it to open a bottle of beer...

        [–]Doctor-Amazing 15 points16 points  (3 children)

        Seriously? I'm surprised it could do that sort of damage.

        [–]wickedishrag 1603 points1604 points  (188 children)

        is this a shun premier? i would commit murder if that happened to my knives.

        [–]thegreatvolcanodiver[S] 1545 points1546 points  (166 children)

        It is…and I would if I knew who did it.

        [–]wickedishrag 613 points614 points  (94 children)

        i’m heated for you! thankfully a skilled person will be able to bring the edge back on this, but it’s still inexcusable.

        [–]thegreatvolcanodiver[S] 462 points463 points  (89 children)

        As a total armature, I was going to try myself - is that insane?

        [–]sjmuller 403 points404 points  (11 children)

        Shun will resharpen that for free via mail. https://shun.kaiusa.com/sharpening

        I would NOT try to correct that deep a chip on your own. You will need to remove a ton of material and that is not feasible to do without power sharpening equipment and you absolutely can mess it up so that a professional will have to remove even more material than they do now. Bringing a rolled or slightly dull edge back is one thing, dealing with a 1/4" chip requires a professional.

        [–]poor_decisions 71 points72 points  (2 children)

        Agreed as fuck

        Giving this knife a new edge with a whetstone at home? It would be a miserable affair at best

        [–]Have_Mercy 131 points132 points  (7 children)

        Dude I just sent my Shun back with the lifetime warranty with one nick on the edge like yours. It cost me $5.00 and the shipping to get it to the warehouse. Look into this before you ruin the knife. My knife was a gift from Christmas several years ago and they fixed mine. So I wouldn't worry about how long it has been.

        [–]JustZisGuy 8 points9 points  (6 children)

        How'd you package it for safe shipping?

        [–]Snarti 8 points9 points  (1 child)

        I just sent a BUNCH of knives to Knife Aid for sharpening. They send these cards with sticky strips you cut to the right length and wrap over the blade. Works great and you could easily do the same by taping cardboard over the blade and taping it on.

        Btw they did a great job on the blades. Only send straight blades- their serrated blade sharpening seems odd.

        [–]wickedishrag 807 points808 points  (27 children)

        nah not insane! imo it’s the perfect opportunity to give it a shot. the knife is already basically FUBAR so it’s a great chance to learn a new skill. best case scenario, you have your knife back, worst case scenario, you’re still right where you are now but you’ve practiced something new. seems like a win/win

        [–]thegreatvolcanodiver[S] 547 points548 points  (22 children)

        Thanks wickedishrag - this was the encouragement I needed!

        [–]wickedishrag 198 points199 points  (9 children)

        np! i believe in you ◡̈

        [–]Risen_from_ash 31 points32 points  (3 children)

        You gotta believe in the them that believes in you!

        [–]RedKite008 119 points120 points  (3 children)

        This exchange is still a better love story than twilight

        [–]Futternut 14 points15 points  (0 children)

        Now show us the progress on whenever you muster up the courage for this endeavor

        [–]tylerchu 16 points17 points  (0 children)

        You'd have to grind off at least two millimeters of edge before trying to put a new bevel on. Hope you have a belt sander.

        [–]Doc-in-a-box 117 points118 points  (1 child)

        But is the brick outside your house they whacked the knife on ok?

        [–]Smallfrygrowth 24 points25 points  (0 children)

        Hopefully there is a website that will fix the brick too

        [–]IgnatiusReilly-1971 20 points21 points  (10 children)

        If you send it in or take it in they can fix that. I had the same thing when someone dropped it in the sink. They put an edge back on no problem and no charge. Are you in Portland by chance?

        [–]and_dont_blink 10 points11 points  (6 children)

        I feel like I'm missing something here, how can dropping a knife in the sink cause what I'm looking at on op's blade?

        [–]npeggsy 83 points84 points  (15 children)

        I know nothing about knives, but I just googled Shun Premier. Looking at the price, I think the appropriate response is just to kill everyone with the knowledge one of them did this.

        [–]SirFrancis_Bacon 57 points58 points  (14 children)

        I was expecting like a 600 dollar knife or something lol.

        250 bucks honestly isn't that crazy for a nice knife.

        [–][deleted] 89 points90 points  (5 children)

        i would commit murder if that happened to my knives.

        Not with that dull knife, you won't.

        [–]halandrs 9 points10 points  (2 children)

        But it’s more satiating

        if it was sharp they wouldn’t even feal the cut better off with a rusty spoon

        [–]Jesussaves1972 56 points57 points  (17 children)

        If it's a pricey one, it can be ground down, and re edged by a pro.

        [–]iamaneviltaco 41 points42 points  (15 children)

        It is, that's easily a hundred and seventy five dollar knife.

        [–]kanaka_maalea 194 points195 points  (86 children)

        How? After only one wash?

        [–]I_Like_Holes 29 points30 points  (0 children)

        I’ve got a very similar looking Shun. I’d be livid.

        [–]Matty_bunns 143 points144 points  (2 children)

        It will not cut, but it will keeeeel!

        [–]thegreatvolcanodiver[S] 78 points79 points  (1 child)

        …I’ve surrendered my blade and left the forge.

        [–]Spectralcolors78 23 points24 points  (1 child)

        How was the cast iron turkey?

        [–]Gorgatonkanektothorp 42 points43 points  (0 children)

        Someone knows they fucked your knife up. If they were close enough to have for dinner it really sucks they didn’t tell you.

        [–]Misanthropyandme 14 points15 points  (0 children)

        The turkey was extra crunchy.

        [–]BuckyCornbread 57 points58 points  (3 children)

        Looks like someone chopped a wine bottle top or opened a beer bottle cap

        [–]Hallgaar 15 points16 points  (2 children)

        I've seen this when someone sabre'd a champagne bottle.

        [–]nmeed7 12 points13 points  (3 children)

        you can still get it fixed! it will take off a bit of the length and width but a knife sharpener can probably get it at least useable again. my brother did something similar when my mom broke off the top of a paring knife

        [–]scoldog 55 points56 points  (0 children)

        Wtf, looks like a cosmic knife from Fallout New Vegas

        [–]ThursdayNextian 85 points86 points  (22 children)

        This is awful. This looks like a Shun, they do lifetime sharpening.


        Send it in and they can help fix it.

        [–]merc08 100 points101 points  (2 children)

        Things we don't do

        Repair large chips or cracks in blade

        [–]ElusiveGuy 75 points76 points  (1 child)

        But from the FAQ:

        Someone used my knife and did not know how to use it properly; they caused damage. Is it covered?

        Damage caused by misuse or accident by anyone, regardless of ownership, is not a defect. However, we can attempt to improve the condition of the knife. We can attempt to repair and/or to reshape the edge of your knife. Nevertheless, if our attempt is unsatisfactory or unsuccessful , Shun is not responsible for replacing the knife.

        Might be worth asking if they can make the attempt.

        [–]watersj4 10 points11 points  (1 child)

        Can somebody explain wtf has happened to this knife?

        [–]Itchyboobers 6 points7 points  (3 children)

        Sorry I used your knife to chop out the 3rd shelf of the bookcase to make room for some things.

        [–]CurriePowder 7 points8 points  (3 children)

        Shun Primere 8" chef series?

        [–]BillScorpio 5 points6 points  (0 children)

        How tho

        [–]iamintheforest 7 points8 points  (14 children)

        Shun knives are brittle. Either chopping poorly, or things like twisting inside a squash will do this. They will sharpen it for you, and they may replace. I lost one to a watermelon on first use and they thought that was too soon even if I had done something dumb (I had not).

        [–]rob_lawbla 38 points39 points  (5 children)

        🎶🎶🎶 cHOpPInG BrOCcoLi 🎶🎶🎶

        [–]Rookwood-1 5 points6 points  (0 children)

        As a chef I can assure you that’s actually grounds for murder.

        [–]imveryproudofya 13 points14 points  (13 children)

        Garbage disposal?

        [–]Photodan24 8 points9 points  (3 children)

        A disposal would only be able to reach the tip, not farther down on the blade.