Squash: The not so silent killer of knives

[Miles]

whoa. couple more chips like that and it's bread knife. Some interesting decisions moving forward on that one. Tormek time?

[btbyrd]

I feel like there's a lot of Anryus in this thread. It's making me paranoid.

[stevem627]

The problem isn’t the knife in most all cases. The problem is poor choice of knife for the task or poor technique.

A little resistance unexpected, a use of force that shouldn’t be done, and damage is done.

[Wjhunt]

All of these terrible pictures make me want to purchase an electric knife for winter squash. Should that be considered as blasphemy? I’ve always used a cleaver without any issues.

[taz575]

I wonder how many knives chip while actually cutting through the squash versus when it goes through and hits the board with all that force behind it? This is why I like zucchini! LOL. Soft squash! But I do turnips and rutabaga w/o problems with my Japanese knives.

[ChefKnivesToGo]

Not sure how they did this one.



And the fix

[Kalaeb]

Is it squash season already.

[Wjhunt]

That’s a nice fix. Power tools?
Looks great! Please tell us your process.

[ChefKnivesToGo]

Yes I took out the chip with a bench grinder using the side of the wheel.

[ChefKnivesToGo]

Tis the squash season. I'm going to enjoy grinding this one out.

[XexoX]

Wowzer! Are these peoples new knife users? I've never tried to cut a squash up with a Japanese knife (I know better from reading here), I dig out one of my old, no name, carbon steel chef knives for that. I'd never try with a Japanese knife. I guess peoples don't think or research very much. So sad.

I've read that saws are a good way to cut squash. Maybe you should bring in some of those Japanese saws that cut on the draw, not the push. Rename them "The Slayers of Squash" (Not to be confused with the Vampire Slayer, Buffy).

So, are you going to take it from the bottom up with end result less overall height? Or give it a lot more belly? Draw a straight line from the bottom back (heel) towards the tip, that takes out the chips and shortens the knife a bit? Enquiring minds want to know!

[ChefKnivesToGo]

I think this customer mentioned he had the knife for about a year.

I’m going to grind the entire edge up to clear the chip.

[Cutuu]

I just plowed through a kobocha squash with my Raquin last night, no problem.

[stevem627]

I could use several of my knives on squash but I reach for my Mercer anytime I have any doubts.

Mark,that last knife you posted today will be almost a tall petty after that chip.

[Wjhunt]

That last picture was pretty terrible. How does that kind of damage happen? I’m guessing it is from the end of the cut when the knife slams into the cutting board. I would like to know how to avoid damaging one of my knives like that.
I have a warning light that goes off in my head when I put my left hand on the spine of the knife.

[Cutuu]

That last picture was pretty terrible. How does that kind of damage happen? I’m guessing it is from the end of the cut when the knife slams into the cutting board. I would like to know how to avoid damaging one of my knives like that.
I have a warning light that goes off in my head when I put my left hand on the spine of the knife.

I doubt that is from hitting the board unless it’s a glass board. I would think the person was hacking at it and got stuck and tweaked the blade with horizontal force.

[Wjhunt]

I’m not going to hack at anything. I would consider that to be abuse.

[ChefKnivesToGo]

That last picture was pretty terrible. How does that kind of damage happen? I’m guessing it is from the end of the cut when the knife slams into the cutting board. I would like to know how to avoid damaging one of my knives like that.
I have a warning light that goes off in my head when I put my left hand on the spine of the knife.

The most common way to do this with squash is to torque the knife laterally while trying to push through the stem or the squash. If you put a lot of downward pressure on the knife, say with your off-hand on top of the spine and you wobble with force you can snap off a chunk of steel.

Using a slicing technique is much more gentle on your knife if you're blade is long enough and sharp enough to do it.

[ChefKnivesToGo]

Here's a good one. They're going to send me the knife for a restoration job. Should be fun. I'm excited!!

[KnightKnightForever]

The problem isn’t the knife in most all cases. The problem is poor choice of knife for the task or poor technique.

A little resistance unexpected, a use of force that shouldn’t be done, and damage is done.

I had kind of a feeling like that too. I think for those of us with a German knife background, the tendency may be to cut most of the way through the squash and then twerk the blade to wedge open the last little bit. Japanese knives do not appreciate this..... I bought a Zwilling rocking Santoku specifically for these tasks and for rock chopping herbs