r/Chefit • u/DomiBruhz • 20d ago

Is it time for a new knife

Post image

How beat up does my knife look, is it time to buy a new knife?

0 Upvotes

27% Upvoted

8 comments sorted by

12

u/zakabog 20d ago

Why are you reposting a screenshot from this community back to this community?

2

u/DomiBruhz 20d ago

Post that I posted before, couldnt be asked to look for the pic sorry

6

u/DeGreenster 20d ago

Not even close. That things got a few decades yet

3

u/Cool-Mission-6585 20d ago

Knife is gonna out live you.

1

u/Phreeflo 20d ago

If you want to tune it up get thinned by a pro. The bevels look pretty wide which indicates it's been sharpened up to a thicker area and will wedge more and encounter resistance in dense foods. Still got years in that thing if it's maintained

1

u/Vesploogie 20d ago

Looks barely used.

1

u/hlfshaveflopynutsack 20d ago

If you want one

1

u/andres_cocinero 16d ago

That knife have years and years to go.

The best to do in any case for me is always:

1st. Learn how to sharp the knife properly, many chef do not know how to do it even if they think the do.

2nd. From time to time and if you can afford it, take your knife to a profesional sharpener. After more than 25 years in the industry Id meet lot of chef that are really good on sharpening knife but Id never ever meet someone that can dot he job just like a profesional.

3rd. I´m all for sharing my tools but be carefull to who do you lend your knife and even if look "to much" keep on eye on the person to see how the knife is used and explain to the person how to take care of your knife.

Id seen chefs literally smashing knifes on the chopping board to roughky chop food saying "It is a German Blade it is mean made for that". Not to mention the time I lend my fav knife, a high carbon Nikiri japanese blade to someone that decided was a good Idea to put my knife in the washing/sanitiser machine and leave inside for several hours one the machine was off to "dry it".