Repairs of Broken Tips and Chipped Blades

Broken tips, bent blades, chipped edges... all this can happen to unfortunate knives that then fortunately find their way to skilled hands of our master sharpeners. Even when handling them carefully, accidents can occur, but there is no need to worry: rarely is the damage so catastrophic that it can’t be repaired!

Repairs are included in our regular servicing, so you can simply add damaged knives to your order. When we receive your parcel, we’ll contact you and inform you about the extent of damage and price of servicing before we begin any repairs.

Chipped blades

Price: depends on the depth (and not length) of the damage. Minor repairs are free of charge, repair of chips 2.5mm deep cost €2, while the repair of chips 5mm deep or more amount to €5. We’ll inform you about the price of servicing before we begin any repairs.

Blades most often get chipped due to rough handling or inadequate cutting surface. Major damage can occur when you try to use thin knives for cutting into hard materials. Luckily, the majority of such damage is easily fixed. In case of a minor damage, we reinstate the blade to its original shape for free during our regular servicing. If the damage is more extensive or a chip is deeper than 2.5 mm, we charge an additional fee. We’ll get in touch with you before any larger repairs, so we can discuss the best solution with you.

Broken tips

Price: minor repairs cost €5, major repairs are charged on a case-by-case basis. We’ll inform you about the price of servicing before we begin any repairs.

When repairing broken tips, we always restore knife’s original shape. We shave off a bit of material from the tip of the blade and maintain the original belly, so the method of cutting and slicing that you’re used to will stay exactly the same. You can expect that the blade will be shorter for at least the length of the broken tip or maybe a little shorter. If the knife will require more comprehensive servicing and we’ll have to change the shape of the blade, we’ll contact you for approval beforehand.

Bent blades

Price: cost of straightening bent blades is €2-5, every blade is treated individually and repaired only after obtaining your approval. We’ll inform you about the price of servicing before we begin any repairs. 

When repairing bent blades, the final result depends on knife's material. In some cases, the original shape and geometry cannot be fully restored, but the knife will be perfectly usable again. Before starting any larger repairs, we’ll discuss the best solution with you.

When a tip is extremely bent, we’ll sometimes have to take a small amount of metal off the tip and shorten the length of the blade. We’ll follow the same procedure as with broken tips.

 
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Breakages and damage usually occur due to rough handling, inadequate cutting surface, a blade sharpened too thinly, dropping a knife to the floor, and other accidents either during cooking or transport.

The blades that usually chip are often made of metals that are on the higher end of the hardness scale. The golden rule of maintaining sharpness is to always use a knife for its intended purpose.

Just like a beefy meat cleaver will not cut an onion to translucent slices, a super sharp and thin santoku won’t exactly shine at cutting through bones and breaking open a coconut. 


How do blades usually get damaged?

  • Knives can get damaged if they’re used for other purposes than they were intended for, like cutting frozen food, bones, hard cheese (Parmesan is a great nemesis of thin knives), home-made bread with hard crust etc. Avoid using your thin and delicate knives for such ingredients and rather use suitable knives.
  • Thin knives should also not be used on hard cutting services, such as ceramic plates, metal trays, glass chopping boards, stone work tops or metal tins. A chopping board made of very hard wood, such as bamboo, can also damage a blade.
  • Avoid scraping food of your chopping board with the thin edge as sideways forces could cause micro-damage to the blade, twisting, chipping or dulling it. A blade is sharpened very (only few microns) thin and to a lower angle and the steel is hardened to a very high level, which means that it can resist vertical pressure relatively well. But when scraping or scooping food off the chopping board, the blade has to resist sideways or twisting forces which can damage the blade. If you want to scrape the vegetables off the board to toss them into the pot, turn the blade around and use its spine instead! And when scooping up your veggies, move them onto the knife not the knife under the them.
  • Damage can also occur because the angle of the blade is too low, making it too thin and sensitive for normal use.
  • Knives can get damaged when falling to the ground.
  • In some (rare) cases, damage to the blade can arise during the manufacturing process, usually during heat-treatment. The edge of the blade starts to crumble and the knife has to be returned.


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