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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Personally I would be ready to trash it π
Based on my experience this looks to require the removal of a minimum 15mm.
It's never going to be the same, and I really do not have any faith that anywhere you take it could do anything other than destroy it further.
You might be looking at mailing it to a specialty shop.
I would take a breath and move on with life.
I'd also like to share my experience as a home cook that makes everything from scratch, and I have learned that expensive knives are a huge money sink, they always crack or chip, they always end in tears.
I'm rock solidly convinced that a $10-20 German steel chef knife, abused with a sharpening wheel and a hone and replaced frequently is much better in the long run.
A cheapshit Henckel from a butcher supply shop that you touch up every few days will last for decades and do ridiculous amounts of work.
Knife aficionados are as ridiculous as audiophiles. They use a knife once a week and masturbate over it because it's expensive.
I agree.
One can either have a knife or one can use a knife.
Of course, we see the same micro-obsession within the cast iron community as well. They treat them like they're FabergΓ© eggs.
The best knives I've ever used were in a commercial kitchen - Victorinox with the molded plastic handles.
Held an edge great.
They're great, I have their serrated knives which are amazing
Victorinox! I have the 14 inch chef's hone, excellent product.
I'm the same.I got water stones. 1k and 3k grit. I forgot what I paid for them, but I sharpen maybe once a year. More if I notice its not sharp anymore. Stuff gets dropped, hit, banged on pots and pans, etc. Its unavoidable. Chips really bad? Buy another one. The ones I bought last were 2 6inch knives for like $45. Lasted 5 years so far. Usually a quick resharpen, 30 minutes tops. Half of that is getting the stones out and setting them up on the table.
And for me, the biggest pain in the ass is ya sharpen this thing to the point that you could shave a buffalo, and then you have to pamper the fuck out of it otherwise all that time invested lovingly sharpening is immediately wrecked.
Meanwhile, my kitchen is a chaotic place, I need to be able to just throw a bunch of things in soapy water and let them clatter around and not have to stress. I can't be setting aside special attention for some pissy knife.
Oh I get that. First week or so, real smooth slices and I pamper it. The novelty wears off and I don't care anymore. You can use a bigger angle so there's more material behind the edge. Less likely to knick, but also less sharp. Think meat cleaver vs. a straight razor.
One of my favourite cooking knife was a Chinese steel from Tesco whose tip I broke off while playing knife throwing with it. The damn thing kept its edge so well, it was amazing. I actually miss that knife :/