Global Temper

[Dr.Al]

I've had this Global kitchen knife for about 30 years, although my other half uses it far more than me as I generally prefer something bigger.

After using it this evening, she put it down (quite gently she assures me ) on the kitchen work surface and this happened:



That's the sort of thing I'd expect from a from an insufficiently tempered blade but after 30 years that seems surprising. Not something I've ever seen happen before though.

 

[Steve Maskery]

Wow, that is astonishing.

 

[Woodbloke]

Agree with @Steve above; to my untrained eye that looks unfixable - Rob

 

[Dr.Al]

Agree with @Steve above; to my untrained eye that looks unfixable - Rob

I agree that there's not much chance of fixing it. It doesn't owe me much after 30 years so not the end of the world.

 

[Pete Maddex]

Do you have a picture of the broken ends? If you have a dark patch it had a crack from new.

Pete

 

[Dr.Al]

Do you have a picture of the broken ends? If you have a dark patch it had a crack from new.

Hmm, interesting, thanks. It does indeed have a rather large dark patch:

 

[RogerS]

And there I was thinking it was about a global uprising about the heatwave

 

[Pete Maddex]

Thats a crack it could have gone at any time.

It might be worth contacting global and asking them to replace it.

Pete

 

[Woodbloke]

I agree that there's not much chance of fixing it. It doesn't owe me much after 30 years so not the end of the world.

Thinking about it again, with your metal working skills Al, you could grind away some of that blade, say roughly a third, to make a tang onto which you could rivet or epoxy a new wooden handle, turning the old blade into something that might be useful as a little fruit knife...something I use every morning to slice up an apple on my muesli. Just a thought - Rob

 

[Guineafowl21]

It looks to have fatigue-cracked where the blade is welded to the handle. That point is also a stress riser - where you have a thick and thin bit, the break will happen at the junction. They’ve radiused and curved it nicely to minimise the effect, but after 30 years…

 

[Pete Maddex]

According to globals web site take it back to the shop where you bought it and they will examine it for a manufacturing fault and replace it.
It was a crack in the blade so I would expect it to be replaced.


Pete

 

[fuse]

It could be weather related- they cant blame covid anymore.
I know HGV leaf springs ( not used much anymore) used to be more prone to breakage in cold weather.

 

[AJB Temple]

Global used to promote their knives to the restaurant trade. At one time they were notorious for snapping, especially if they had been put in a dishwasher regularly. Usually snapped when dropped.

Not a fan myself. I find them dangerous with wet / bloody / fish slimy hands. Difficult to get a really sharp edge compared with carbon steel. Warranty excludes dishwashing and dropping.

 

[Woodbloke]

Global used to promote their knives to the restaurant trade. At one time they were notorious for snapping, especially if they had been put in a dishwasher regularly. Usually snapped when dropped.

Not a fan myself. I find them dangerous with wet / bloody / fish slimy hands. Difficult to get a really sharp edge compared with carbon steel. Warranty excludes dishwashing and dropping.

I would agree totally about stainless blades; you can get them sort of sharp but nowhere near that of a decent carbon steel blade. I've had my Japanese knives now for well over a decade after having had a multitude of so called stainless steel cooks knives which were worse than bloody useless - Rob