Chipping of the blade
As a chef, you are going to use your knife on different ingredients of varying hardness. And with every chopping motion, the block will meet a wooden/ceramic chopping block. It is bound to develop nicks over time. It is the natural cycle of physical depreciation.
But when those small nicks develop into large chips, it is definitely time to replace your knife. Small nicks can be dealt with by honing knives or smoothening blocks. The same can’t be said of large nicks.
Loosening of the knife
There are typically two designs of knives; one made from a single piece and one in which the blade is riveted to the handle. This particular sign refers mostly to the latter option. Small rivets are used to attach the blade to the handle. Over time, those rivers will start to loosen, reducing the efficiency of the blade and also its stability. Using such a knife can be dangerous as it increases the probability of mistakes.
Bent or broken tip
As a chef, you know that one uses the edge of the blade, and rarely does one use the tip. Does that mean that you disregard a bent tip? Not at all. A bent tip messes with the balance and stability of the knife. In addition, it also speaks of the endurance of the knife in the coming days.
Difficulty in use
For a chef to properly use a knife, the feel of it in your hand will determine a lot. Does it still have the same comfortable and natural feel? As though is it an extension of yourself? If it feels imbalanced and difficult with every cut, it is about time you should replace it.
Are you one of those who likes to let loose in the kitchen? Or working at a professional restaurant? It might give you some pain to see your best knife with all the signs mentioned in the article above. But that is just the cycle of life.
When that time comes, we welcome you to try the options available at Knives Advice.