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Show your repairs

Discussion in 'The Kitchen Knife' started by Pennman88, Jul 7, 2018.

  1. Pennman88

    Pennman88 Professional Craftsman

    How about a new thread? Show your knife repairs. Edge dings, broken points, cracked handles, etc. Not onsessivly thinning and upgrading a perfectly fine knife, but real repairs of damage. I’ll start:

    This started out as a CPM M4 260mm chef. I converted it to a 210mm nakiri, then the edge baconized in heat treat. I took 1cm off the edge ans shortened it to 175mm and was using it happily for several months until I tried to split a fresh spaghetti squash and torqued the blade when it got stuck several times. When I pulled it out...:eek:
    EB1ECC9D-99E2-46BE-9715-7424F273354C.jpeg


    So I reprofiled and thinned it. Now it is friggin’ awesome!!:D

    A66EB189-AFFE-4C07-89EE-A2A35089ED5B.jpeg
     
  2. WarrenB

    WarrenB Contributor

  3. Rick

    Rick aka Pensacola Tiger Founding Member Gold Contributor

    Nice work!

    Regarding spaghetti squash, instead of cutting them pole to pole, cut on the equator. Easier on the knife, and the strands will be longer, almost like real pasta.
     
  4. Pennman88

    Pennman88 Professional Craftsman

    A little more actually. 1 centimeter. I will probably make some blades that look like to begin with. I love the way it handles.

    Knifemakers don’t make mistakes. They just make shorter knives. :tpk
     
  5. Pennman88

    Pennman88 Professional Craftsman

    Sounds like a great suggestion. But how do you keep them standing upright while baking?
     
  6. Rick

    Rick aka Pensacola Tiger Founding Member Gold Contributor

    Cut side down. If it's a large squash, I cut it into three pieces.
     
  7. Jim

    Jim Old Curmudgeon Founding Member

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