Got this as a gift second handed and would like to sharpen it and make it usable again. The serrated top part started to just break off, so I am cautious about potential metal parts in my food. Any tips welcome, thanks.
this post was submitted on 16 Jun 2026
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I mean, you can always re-temper as well, but now I do understand that that is going well beyond the pale of just grinding the metal down.
That being said, depending on the knife, it could have a relatively thin, harder edge and grinding it down could go into the softer core metal.
Heating, quenching, and tempering is not a great idea if it can be avoided. It stresses the metal and can introduce new weaknesses.
And very few knives will have a softer core. That requires extra work on the knife makers part, and is rarely worth it. And there are signs you could look for during the repair and reprofiling. So a decent knife maker should be able to tell if it will be an issue.