Wounded J. A. Henckels Knife

k22fan · Jan 3, 2016

In the past, maybe during the 1970s and 1980s, Schrade's Uncle Henrys were guaranteed against loss for the life of the original purchaser. I never heard of anyone asking them to make good on the promise but no doubt some did. I imagine Schrade was counting on most buyers losing their sales receipt before they lost the knife. Currently all Schrade knives come from China so there's a good chance that's what you'd get if you asked them to replace an old one that you lost.

Reflecting on my experiences I will add that if someone has not bought their own pocket knife they don't have enough respect for them to take reasonable care of one you loan them. However, so many places prohibit all knives that it is understandable why some people in the big city left theirs at home.

Texas Star · Jan 4, 2016

Drm50 said:
Mark down a number 3 option, J.A. Henckels. International
made in China. They are no better than Dollar Store knives.
See green & yellow handles. White handle is Klass, Kissing Crane
Edge damage from dish washer. Klass is Solingen steel, new
Henckels just say stainless.

If not abused, the German knives like this are probably okay. Mine of that type are made by Victorinox in Switzerland and give terrific service. You can get either plain or serrated edges on various models.

I have one Henckels International knife made in China. If it didn't admit that in the blade marking, you'd think it was made in Germany. I got it on sale at Target a few years ago, and it's VERY well made, chef's or utility style, I think an eight inch blade. It came very sharp. They do say it uses German steel. It's one of the very few Chinese-made items that I've seen that I'm proud to own.

But Victorinox paring and utility knives do most of my kitchen work. One of the handiest has a five inch blade with rounded tip, serrated edge. It's sold as a schenkenmesser/sandwich knife. Only problem is that the acid (?) in Dijon style mustard discolors the stainless blade. I think I'll try Simichrome to polish that off.

StrawHat · Jan 4, 2016

Cyrano said:
Quite a few years ago I gave my daughter a J. A. Henckels kitchen knife with a three inch blade. It's a very handy knife around the kitchen; I have one myself. Over Christmas, I took a look at hers. The once smooth cutting edge seemed to be almost serrated; I don't know what someone tried to cut with it. I guess the serrations need to be ground off, and the edge restored. I took it home and am wondering if Henckels has a repair service; I'd hate to try it myself with a Dremel.

Forget the dremel. I sharpen knives every day, all year long, it is my job. Check at some of the Farmers' Markets near you. The odds are good at least one of them has a Sharpener as a Vendor. He or she should be able to fix your Henckels for a modest fee.

If no luck, get in touch with me, I can do mail order.

Kevin

WVSig · Jan 4, 2016

I do not think it is a gender thing. I have worked in commerical kitchens and have seen just as many men abuse knives as I have seen women. I honestly believe you guys have chosen poorly. LOL My wife can handle a pocket knife, to a machete to a 10" chef knife with ease. Her knife skills are exceptional. She also likes Sigs....

I own some Spanish Henckels and have great success keeping them sharp and in excellent shape with sharping an sharpening them on Japanese wet stones and finishing them on a good strop.

I also have Shun, Global & MAC. I sharpen them all by hand using the same stones. The edges on all of them are in exceptional shape. The blades of course show wear because they are working knifes used everyday but I never have to worry about their edge.

I sharpen them about every 90 days or so and hone them as they are used. I like to do them by hand because you can better control the amount of material being taken off and control the angle. I like a 10-15 degree angle for a dedicated slicing knife where a keep a chef in the 15-20 range again depending on the blade design and material. I find the Japanese knives need to be sharpened more because of their design and their material and will hold sharper angle but will not hold it as long which is what sushi chefs sharpen their knives everyday.

The more you do it the better you get IMHO. Electric sharpeners in novice hands take too much metal off shorting the life of the knife again IMHO. I only use electric if there is damage which has to be removed before putting an edge back on the knife which might be the case in the OPs situation.

I find sharpening and cleaning up the edges on my knives to be a relaxing endeavor. I enjoy it.

daddy bear · Jan 4, 2016

I have a full set of German Henckels except for a replacement Spanish paring knife (my bride of going on 60 years used the original as a pry bar).

She fits most every description given for knife abuse. The good thing is, that she thinks the steak knifes are just about the best in the kitchen. Otherwise she refuses to discuss what the individual knifes are for.

She is a good wife, mother, grandmother, and got good at other things over the years, but her idea of a perfect house would be one without a kitchen. Unfortunately, one like that may be our next stop!

Jack

model70hunter · Jan 5, 2016

Cyrano said:
rburg said:

. But on outdoors meals, mostly, the surface is paper plates. That really is a decent surface and won't ruin a good knife, or at least with minimal use.

QUOTE]

Be careful with paper plates and knives. We were out in the desert once, and had cooked steaks over a mesquite fire; delicious. I had the paper plate on my leg and cut the steak. I also cut the plate, the wicker plate holder, my pants leg and a good hunk of my leg. Bled pretty good for a while.

Click to expand...

Cyrano; Buddy I gave you a like cause I could not find the ouch button.

I have to ask, man to man, no one is listening. Thru the plate, wicker holder, pants perhaps and leg? I am torn between someone was holding your beer or your are one strong dude. Your thoughts?

Double-O-Dave · Jan 5, 2016

Hi Cyrano:

My wife, a German girl, and I were married in 1988. Her sister gave us a nice set of Henckel knives as a wedding present. My favorite, and most used knife was the (8.0 inch?) chef's knife. My wife, despite my repeated instructions to only hand wash the knives, insisted on washing the other knives in the dishwasher, which cracked the handles and made them look like hell. Oh well, as long as she left my chef's knife alone, I was okay. One day, after I washed the knife and was putting it away, I dropped the chef's knife onto the floor, and the blade broke completely in half! I was shocked and heartbroken at the same time.

I looked up the number for Henckel's customer service and spoke with a very nice guy. He told me Henckels had a lifetime warranty on their knives, and for me to box it up and send it in for a replacement. While I had him on the phone, I asked him about the knives with the handles my wife had ruined. He laughed and told me to put those in the box with the broken chef's knife and they would see what could be done. A few weeks later, a package arrived from Henckels containing all new knives - a 1:1 replacement for everything I had sent them.

Since then, my wife only hand washes the Henckels, and I try very hard not to drop any more knives onto the floor. Long story short, give Henckel's Customer Service a call or email, and I bet they'll be able to help you out.

Best of luck,

Dave

hangnoose · Jan 5, 2016

OH BROTHER CAN I RELATE!

My wife who is on Coumadin (a blood thinner) insists on using my 12" razor sharp filet knife with a paper plate for a cutting board, balanced on the edge of the sink! I've tried giving her the correct knife for the job also very sharp & a real cutting board on a stable kitchen table, but she has to do it her way. Years of begging to yelling & her cutting herself has not changed her ways. I have to leave the kitchen as I just can't bear to watch the carnage. My Brother used to be a buyer for the kitchen wares of a major dept store chain & we all got full sets of Henkel's one year. After he passed I got his set, when Mom & Dad passed I got theirs. Most of the tips on Moms set were broken off and dull as could be. I took them to the grind stone, then my hunting sharpening stones, or Japanese water stones if I really want to do it right & they are now pointy and sharp, BUT you need to go slow and watch the heat. MANY hours of labor! A paring knife that far gone would not be worth my time. Maybe Henkel would feel sorry for you & give you a replacement but I'd kinda doubt it.

kozmic · Jan 5, 2016

I've been at my sister and b-i-l's in Florida for a week. I like to cook so I've prepared a few meals while they've been at work. I asked my sister early on "where are your paring knives"? She said "I just use a steak knife". I let it go without comment. I'll get a couple sent to her from Amazon when I get home.

No edc Benchmade thanks to TSA. No proper tools in the kitchen. I feel like I'm in the Twilight Zone!

WVSig · Jan 5, 2016

kozmic said:
I've been at my sister and b-i-l's in Florida for a week. I like to cook so I've prepared a few meals while they've been at work. I asked my sister early on "where are your paring knives"? She said "I just use a steak knife". I let it go without comment. I'll get a couple sent to her from Amazon when I get home.

No edc Benchmade thanks to TSA. No proper tools in the kitchen. I feel like I'm in the Twilight Zone!

I bring my own knifes in a knife roll just about anywhere I am going to cook. Across town or across the country.

kozmic · Jan 5, 2016

WVSig said:
I bring my own knifes in a knife roll just about anywhere I am going to cook. Across town or across the country.

I didn't check any bags at the airport. My knife roll would have set off a few bells and whistles in my carry-on bag and maybe gotten me cuffed and processed by TSA! This is not a good time to be on a "no fly list"!

WVSig · Jan 5, 2016

kozmic said:
I didn't check any bags at the airport. My knife roll would have set off a few bells and whistles in my carry-on bag and maybe gotten me cuffed and processed by TSA! This is not a good time to be on a "no fly list"!

I hear you.

windypoint · Jan 5, 2016

hangnoose said:
My wife who is on Coumadin (a blood thinner) insists on using my 12" razor sharp filet knife with a paper plate for a cutting board, balanced on the edge of the sink! I've tried giving her the correct knife for the job also very sharp & a real cutting board on a stable kitchen table, but she has to do it her way. Years of begging to yelling & her cutting herself has not changed her ways. I have to leave the kitchen as I just can't bear to watch the carnage.

These are the exact words I was thinking as I was reading this thread. My wife scares me to death with her cutting technique. She always cuts into herself and I can't watch. I have let her knives dull to a point where she can't hurt herself to quickly. I know a sharp knife would be much better but with her style, it would be a trip to the emergency room.

WVSig · Jan 5, 2016

windypoint said:
These are the exact words I was thinking as I was reading this thread. My wife scares me to death with her cutting technique. She always cuts into herself and I can't watch. I have let her knives dull to a point where she can't hurt herself to quickly. I know a sharp knife would be much better but with her style, it would be a trip to the emergency room.

When using a knife in the kitchen sharp knives are always better IMHO. Sharp knives cut dull knives break bones.

hangnoose · Jan 18, 2016

ANYONE WANT A HENCKEL KNIFE?

With a 1 3/4" blade? She did it AGAIN. Snapped the blade off almost down to the handle. If I knew how to post pics you would have a good laugh. I'm shocked we are not going to the ER. She was trying to poke holes in a squash, and decided against slowly/carefully pressing the 2$ ice pick into it as I reccomended, on a cutting board on the kitchen table with. It must have been some kind of Alfred Hitchcock, squash in the sink/ no cutting board type maneuver. I have it ground to a drop point shape now, but what to use a long handled 1- 3/4" blade made from fine Solingen steel on? & the kicker, IT'S MY FAULT, because my sharpening "weakened" the blade.

Cyrano · Jan 18, 2016

model70hunter said:
Cyrano said:

Cyrano; Buddy I gave you a like cause I could not find the ouch button.

I have to ask, man to man, no one is listening. Thru the plate, wicker holder, pants perhaps and leg? I am torn between someone was holding your beer or your are one strong dude. Your thoughts?

Click to expand...

It was a very light Gerber folder, about a 2 inch blade. It was brand new; I was carrying it to see how it would work out and it was from-the-factory sharp. Didn't take much force. It didn't go very deep, luckily.

We generally didn't drink beer, but we'd usually bring some Bacardi along. We'd let the mesquite fire burn down to coals, make some cowboy coffee, break out rum bottle and bay at the moon. If we were lucky, it was a full moon and we didn't turn on the headlights until we hit pavement. Wonderful memories.

shouldazagged · Jan 18, 2016

If anyone except my son asks me, "Got a knife?", I reply, "That depends. What do you need to do?"

I carry a Victorinox Super Tinker or Pioneer all the time. If the would-be borrower even wants a screwdriver I'll offer to do the job if I don't know the person can be trusted not to overtorque the screwdriver blade.. If they want to cut wire or pry open a can of paint, then I don't have a knife, sorry.

I love the original Schrade Old Timers, and, to a lesser extent (I prefer carbon steel) the Uncle Henry line of yore. What I've seen of the Chinese ones, since Taylor bought the name when Schrade went under, doesn't impress me. At all.

There's some good cutlery made in China, but in my opinion the new Schrade stuff ain't it.

PlaytheAces · Jan 19, 2016

hangnoose said:
It must have been some kind of Alfred Hitchcock, squash in the sink/ no cutting board type maneuver.

I have a fairly complete set of Zwilling Henckels knives. Last week I was cutting through an avocado using the little 2 1/2" hooked fruit thingy knife. Normally I'm pretty cautious and use a cutting board but not this time. Just a silly avocado after all.

A demonic possessed avocado with the thickest toughest skin I've ever run across. Leather Kevlar like skin. A fruit with a serious attitude.

I had made several attempts to cut through with limited success, and this is one sharp knife. Somehow I managed to hit the top of my left ring finger while trying to slice through that avocado. I was holding said demon fruit between my thumb and fingers and making sure no bodily parts were underneath and in danger. Being as careful as I could sans cutting board. And still I somehow managed to wing myself. I think the knife slid off and around the armor plated skin and landed on top of the aggrieved finger.

The good news was there really isn't much meat on top of your finger just above the first knuckle. And the bone stopped it from going too deep. Bled good though, real good. Sure made me feel stupid.

So don't discount that little 1 3/4" Henckels blade. They sure do cut nicely. At least things other than avocados.

smokey04 · Jan 19, 2016

33 years ago I bought a set of Wustof Professional Chefs knives in Germany. My wife doesn't use them ,she would rather use the old Chicago Cutlery wooden handle knives! That's OK with me I'm not the least bit insulted! I sharpen her Chicagos and keep the wood handles oiled. She's a happy camper and I don't mind her keeping her "grub grabbers" off of my good knives.
She really is the best a man could do, she won't even let the relatives touch my knives when they visit! Nick

30-30remchester · Jan 19, 2016

MULE PACKER and I must be married to sisters. My bride is always buying some cheap China knife and adding it to the collection. I have spent 44 years trying to educate her when she did not want to be educated. FINALLY several years ago I surrendered. I now have my own kitchen knives and she has hers. My Sunday routine is to sharpen both our pocket knives and kitchen knives. When done weekly it takes but a few seconds on the steel per knife. I found that we only actually use 3 kitchen knives with any regularity. Come elk butchering time she seems to gravitate towards my blades. My general purpose knife is a 3" bladed Dexter, she is even using it most of the time, a vintage 10" meat carver by Dexter, and an old Dexter chefs knife. The others seldom get used, and I will naw the meat of the bone before I use and of that Chinese junk.

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