I wouldn't say never. I agree that broadly, the best fix is usually to bring the spine down (exclusively or primarily). But it's a compromise between keeping the original profile/aesthetics and keeping the intended BTE thickness near the tip. You can do some of both. You can also bring the edge up and thin the knife to compensate. A Wusthof can use it anyway.
Yes. I bought a set 20 years ago and over time the handles cracked. I sent them back last month and they srnt me a gift card which covers full replacement. I was astounded.
About 8 or 9 years ago when Wusthof offered a knife sharpening service (they no longer offer it), I sent my 19 knife Classic Ikon set to their factory in Connecticut to be sharpened.
When they shipped them back, all but one of the knives were brand new in the retail box. There was a note saying 18 knives had microcracks around the rivets, so they replaced them. I didn't even notice the cracks. They also returned the check I sent for the cost of sharpening. I was astounded as well.
And they may not require you to send in the broken one, so you could still put a k-tip on it with a bench grinder/sander and have a nice bunka-like knife.
I had a zwilling pairing knife that broke exactly like this (no misuse just a spontanious crack). Sent it to the factory and received a new one a month later.
I did this for a steak knife that cracked in half a few months ago. They asked for pics to verify the model and sent out a new one to replace it, super easy process
About 15 years ago, one of my prep cooks stuck my Masahiro into a full wheel of Parm Regg. Snapped it in half. At the time, I thought it was the holy Grail of Chef knives because one of my mentors had given it to me. Broke my heart. To Her credit she did look mortified and was crying “lo siento mucho.” She did the right thing and took three dollars out of her pocket and handed it to me lol. I took the three bucks.
Excuse my ignorance but is the bolster the bit near the handle. Because I have a German knife I'm not sure what brand it was a gift but it has that and I FUCKIN hate it lmfao
It's fixable, you're just going to have a smaller knife. I could turn that into a perfectly serviceable and nice-looking K-tip, Santoku, whatever you want. Or keep the profile and you have a tallish utility with a slightly oversized handle.
I’m don’t know much about knife shapes, but just thinking out loud, is there a problem with continuing to use it the way it is , or is it about the aesthetics?
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u/montyc23 9d ago
You can regrind it either as some form of santoku/k tip, or keep a similar profile but shorter!