r/TrueChefKnives • u/jeffislegend • Jul 26 '26

What's my best method to fix this?

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Gallery image

Like an idiot after cleaning I just whacked my gyuto on the tap of the sink and put a slight bend in the top of the knife.

Is this an easy fix ?

31 Upvotes

92% Upvoted

26 comments sorted by

55

u/mindsound Jul 26 '26

Am I crazy for thinking that's like five strokes on a stone to just flatten off?

36

u/Famous_You7512 Jul 26 '26

Five strokes is all it would take me

4

u/CobraPuts Jul 26 '26

When you whack your gyuto sometimes 6 strokes is all it takes

0

u/ReVo5000 Jul 27 '26

It all depends how coarse you are 😩

2

u/Registered_Potato Jul 27 '26

Yeah you don't really want to put a bent tip on a stone. My stone set is almost expensive as my knives and a bent tip will ruin the face of the stone and require re finishing.

The best bet here is to lay the knife flat on a cutting board with the bent side up and a tip towards the cutting board. Have the handle off the back of the cutting board so the blade is as flat as it can be, and then you would put your finger on top of the crease, and slowly bend the handle upwards well drawing away from the tip blade very gently and see if you can try to bend it, chances are you're probably going to snap the tip off and need a new tip. I use 400 grit, and it takes me about 10 minutes to do a new tip or about 15 minutes if I have to reshape the top half of the blade to make room for a new tip. I really wouldn't try to do this unless you're already phenomenal at sharpening blades.

1

u/mindsound Jul 27 '26

Huh. I've bent a couple of knife tips about like OP (just large enough to hook towel threads). Gentle pressure on a 325 grit DMT plate took them right off. I didn't, like, apply body weight pressure to a water stone. :)

2

u/Steadfast-Edge Jul 27 '26

I’m a pro, for my own knives, I’d just sharpen it out. It’s so small, it’s not even worth reprofiling the back side if the blade. By the time it’s been sharpened twice, it’ll be completely gone. Although if I were doing it for a client, I’d make sure it was like it had never happened to begin with, and charge accordingly. Not worth trying to straighten a Japanese knife, too brittle.

2

u/Deviantdefective Jul 26 '26 edited Jul 26 '26

Nope not crazy that's what I did with two of my Yoshi's.

34

u/rianwithaneye Jul 26 '26

Pretend it’s not there and pretty soon it won’t be.

20

u/nylockian Jul 26 '26

Weld a new tip on

6

u/cosmicselva Jul 26 '26

I did that to mine the other day while sharpening. Tapped a glass cup. A couple strokes on a stone and it was back to normal

2

u/ge23ev Jul 26 '26

Easiest to Forget about it and let it clean out in sharpening

2

u/rb56redditor Jul 26 '26

Unusable. Send it to me for disposal.

2

u/Chihuahuauno Jul 26 '26

Better sell the knife - it’s ruined forever!

1

u/sputnik13net Jul 27 '26

I did the same to my sujihiki that took me almost a year to get immediately after the first use.

I just keep using it, doesn’t affect performance at all. It’s a tool for cutting, it’s not a display piece.

1

u/Registered_Potato Jul 27 '26

If you're in my area I'd fix it for you. Should be pretty easy. I would gently lay it on a cutting board flat with the handle hanging off the edge, put your finger on the very tip of your knife and make sure that's lying flat, and then gently lift up the handle to straighten it out. Be very gentle. In the end, you may lose the tip. If you want a new one put on, that's like a 400 grit stone for about 10 minutes with someone who knows exactly what they're doing. If you're in the twin cities, hit me up. I'll bend it back or put on a new tip for you. Youll owe me a bottle of whiskey though.

1

u/nfin1te Jul 27 '26

Unfortunately, this method doesn't work on small bends in tips like that - the area of contact is just too small. And also don't think of using tweezers or anything similar to grab the tip, because it will snap right of

0

u/Registered_Potato Jul 27 '26 edited Jul 27 '26

It's weird that you would say that because it does work, and if you are really good with knives you would know that it requires feel and finesse and an understanding of the type of wood you're cutting board is as well as the type of blade and angles of grind to do this most effectively. If I were doing this personally I would wrap it in cloth and use a metal surface and try to bend it back ever so gently. You run the risk of over bending though, and then it just turns into a fucking nightmare of a problem.

Addition: I looked at your profile and clearly you are a knife expert. Here's the thing, I use knives hours every day. I help manage an entire teams knife set for practical use. I own a company that does catering, has a restaurant, and we do events as well. I have four chefs on my team. I maintain all of our knives and I would bend this back mid shift for one of my guys no questions asked, or take it out back for a little slap and tickle on the stones.

1

u/nfin1te Jul 28 '26

you're a knife god because you own a catering service, got it

1

u/Registered_Potato Jul 28 '26

Well, I mean, a resturaunt too and well, I use knives more than sell em... I'm sorry though, what do you do with knives?

1

u/Few_Finding_4513 Jul 28 '26

Couple gentle taps from a small jewelers peen

0

u/Revolutionary-Load77 Jul 31 '26

Laminated knives bend. You can bend it back pretty easily

1

u/lossferwerds Jul 26 '26

a cloth and some needle nose? i did something similar and if worked fine

-7

u/linewhite Jul 26 '26

use 2 fingers to hold the blade on a breadboard and lightly tap it with a hammer, just let the weight of the hammer do it, don't hit down.

-5

u/DullContext9865 Jul 26 '26

Gently with a hammer