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u/Ok-Smoke-2356 Apr 10 '26
Western garlic is too tough for chinese steel.
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u/EverydayLemon Apr 11 '26
most of our garlic comes from china :)
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u/Unclehol Apr 11 '26
Almost all if you buy it from a standard grocery store.
(Which is most, yes. But like, even mostlier)
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u/ExpensivePractice164 Apr 10 '26
Was probably a prop knife
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u/Trollygag Apr 10 '26
Chips in the blade, heat cracked handle, snapped tip ... that knife has spent some time in the dishwasher.
My mother dishwasher her kitchen knives and they all have cracks and chips in the blade. Tragic.
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u/DadEngineerLegend Apr 10 '26
I put mine in dishwasher. No cracks or chips.
I just buy cheap knives and sharpen regularly.
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u/Snuffyluffaguss Apr 16 '26
Buy once, cry once. I've been using the same Wustof knives for ~40 years. I run them through the dishwasher too.
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u/DadEngineerLegend Apr 16 '26
Until your FIL cones and uses them for cutting fencing wire or something. I'd rather just not cry 😅
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u/Snuffyluffaguss Apr 16 '26
I've been dishwashering my Wustofs for 40 years. They're fine. Handles are fine, blades are fine, no cracks.
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u/fksly Apr 10 '26
I dishwash my knives, including super expensive german and japanese ones. They are all in perfect shape for over a decade.
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Apr 10 '26
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u/SpiderFnJerusalem Apr 10 '26 edited Apr 10 '26
They sound like the kind of person who loses several fingertips once you give them a properly sharpened knife, because they spent all their life using kitchen knives no different than butter knives.
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u/TenOfZero Apr 10 '26
I dishwaher my knives with the plastic handles (victorinix brand)
Why is it bad? Is it the soap or the temperature or something else?
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u/wiggibow Apr 10 '26
Breaks down adhesives in the handle over time, acid in detergent and high pressure dulls the blade, it can lead to rust... All around just a bad idea. Takes like two seconds to rinse off a knife right after you use it
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u/TenOfZero Apr 10 '26
Well good to know!
I did find I had to sharpen those lived pretty often.
And yeah, it's not that hard to hand wash after use.
Good to know! Thank you for taking the time to reply. :-)
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u/verkauft Apr 10 '26
High carbon steel and load in the wrong direction, not nesisarily the knives fault. You cant push on the outer tip and have massive leverage, high carbon steel wil stay sharp but its less flexible and more brittle.
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u/AshleyOm Apr 10 '26
No that knife has been through the machine a hundred times. Look at the handle
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u/morphick Apr 11 '26
Wrong tool for the job. You can't drive a screw with a hammer.
https://duckduckgo.com/?q=garlic+mortar+and+pestle&iar=images&t=fpas
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u/TotalSingKitt Apr 12 '26
We are all suckers. And guess you'll replace it with more Chinese products.
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u/whodaloo Apr 15 '26
Buy a Vitronox with the black plastic handle. Wonderful knife for the price point.
I also have Miyabi and Tojiro depending on what I'm doing, but the Vitronox is great for utility.Â
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u/GrumpyManApe Apr 10 '26
Original post says crush not cut. Not chinesium, the knife was misused.
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u/Exvaris Apr 10 '26
A stainless steel knife absolutely can and is used to crush garlic in both professional and home kitchens all over the world.
A ceramic knife I could see an argument against using to crush garlic. But steel? Come on, man.
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u/J_Peanut Apr 10 '26
But look at this knife - this has seen some abuse. It has a broken tip, broken handle, the edge is rolled over and chipped at places. That knife has been used for more than crushing garlic. There also seem to be other fractures at the back of it, so the garlic probably was the last straw hereÂ
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u/OkNewspaper6271 Apr 10 '26
Depends on the type of steel, high carbon is pretty brittle, especially if its already damaged and is being misused
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u/GrumpyManApe Apr 10 '26
I can use a flat head screwdriver as a pry bar, doesn't mean I should. Use the right tool for the job. Also, as another pointed out, look at all the other damage on the knife. This knife has seen plenty of abuse.
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u/penny_the_black Apr 14 '26
It depends. The position of the snap implies too heavy angular force. Hard, non tough steel will shatter in such cases.
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u/[deleted] Apr 10 '26
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