i like to ask and get opinions – here is another

I would love to know how they did that was it used in a jail break or as a long flat head screw driver ! I cannot imagine that was done on food .
Razor edge has the solution if you grind out the damage flat it will be less metal to remove and then sharpen from scratch I think I would put the knife on the belt length ways since the blade is thin where the scallops are and it will be easier to keep the blade geometry.
Since I don’t have a belt grinder I would do it the same way on my Tormek but I seem to recall that you do.
It is going to take quite a bit to sort it out especially since the handle is the depth of the blade so I would imagine you will have two options take the blade up above the handle leaving a step down to the handle then go parallel with the spine which is probable the way to remove the least amount of metal . I think it will end up been a ham slicer.
That is unless they use it as a flat head screw driver again.

And will it be used as a screw driver or bottle opener again perhaps you should charge a bit extra and return it with a bottle opener and a screw driver & perhaps a wrecking bar just to protect their investment.
The scallops could be really fragile lets hope that the knife is normally treated well I think the damage was probable the result of a kids BBQ.

I agree with Zig. It is likely not worth fixing. Those knives are $60 to $70 . I would charge at least half of that to fix (and lose money on the deal because it would take too long and wear too many belts, even at that), and the knife will never perform as designed after the fix. You will end up with varying thickness behind the edge because of the scallops, and likely mess up the temper while taking that much metal off..

Zig said:

Time vs $ vs worth of knife.

I think you can’t make the equation work on this one!

If you just want to do it for the experience… well, have fun.
🙂

We haven’t heard back from Tuffy (lol) yet, but I completely disagree w/ Zig and Philip… unless you guys are referring to doing it all by hand w/ the WEPS (in that case I would agree). I think it is not only worth saving, but it wouldn’t be that difficult if you take it to your HF 1×30 belt sander for the roughing in. Will your edge be into the scallops and you have different thicknesses behind the edge? Sure… but it should still perform fine, after all, its not like they’re a professional chef (obviously).

If it were me, I would take your blade and put your edge 90 degrees to the belt. I would do it so that the tip to knife butt is parallel with the belt itself and grind the edge down to remove the chips, which would include the “return” and maintain the blade geometry (which actually isn’t that important in this knife from what it looks like, since its not a chopper). It would take probably 5-10 minutes on a belt sander.

Besides what Zig said… if you look at the second picture… one would have to work the bolster as well as the blade. That will be a bear to make present at all reasonably. Can it be fixed… sure! Is it worth the time, energy, and frustration … probably not. It is a relatively cheap knife…

Nice work :woohoo: You are well on your way. Will this be a partially serrated or fully serrated blade?

In spite of all misgivings( I wasn’t sure if it was going to be practical to repair although I do not have a belt sander)I do serious re-profiles with the Tormek but it is not fast) the result is very good for the repair blade & the handle.The blade repair looks like its a carving knife so it will work.
I think it was damaged by teenagers at a BBQ opening beers you should throw in a bottle opener!
The photos were good but sometimes you have to have the knife in your hands to really see what is possible.
I suppose that with these knives it will get you brownie points which will be good for business.