never seen a knife lose its will to live over garlic before
proposal_in_wind on
That knife said “I was made for slicing, not for war crimes”
pepeizq on
knucklebed on
This blade *can’t* keel.
The_Dark_Vampire on
I’ve always said garlic is dangerous and should be banned
MeaningPandora2 on
Was the crack on the handle already there?
Doesn’t look like this was its first rodeo, maybe get something a bit sturdier like a Chinese style chef’s knife if you’re gonna be banging it around lot.
effortfulcrumload on
That knife has seen some shit. The tip is broken off, broken scales, and now this.
Chazus on
The more I look at this picture, the more I realize that the knife was saving itself. That thing is beat to hell already.
mrdon83 on
To be fair, that isn’t the primary use case for knives. A quality knife still shouldn’t break like that, but I’m guessing this one came out of the Walmart bargain bin.
Famousnt on
r/chinesium
C-D-W on
For future reference, you are not supposed to put on the handle when crushing garlic, only push on the side of the blade!
cody_mf on
slap the Brand Logo on this and repost/tag them, theyll love it
danny-potato on
Well it worked fine dicing up the worlds smallest onion..
johnyeros on
Faberware or celephone what we
N0rthWind on
Why’s the picture so gorgeous tho
firebirdsatellite on
That was +2 garlic and the knife was only a +1, common mistake, really.
DVus1 on
Looks like that knife has been abused like a red-headed step-child!
dmv1022 on
Take it back to Walmart and get another one
RepresentativeSky748 on
Knife owner here : It’s not supposed to do that. Hope that helps.
Malnurtured_Snay on
That’s some strong garlic.
NightAngelRogue on
Its a mimic! *cocks gun*
FairyFartDaydreams on
How old was the garlic.
rgc9595 on
What brand is it?
BillyOdin on
Must have been some sharp garlic
Tin_OSpam on
I’d like to point out that that is not typical
Blehmeh88 on
Geez… Could’ve been a gnarly accident
PotatoesWillSaveUs on
Chipped tip, scratched to hell, cracked handle. This knife is the poster child for cutlery abuse.
Boostedbird23 on
You’re, essentially doing a three point bending test on that knife when you don’t push down directly over the garlic clove. This is something that you should always consider; knives are made of highly hardened steel and, depending on the grade of steel used, may have dramatically reduced fatigue resistance when subjected to tensile loads.
High quality blades are made of grades of steel with heat treatments which optimize for high hardness *and* toughness… But most people aren’t buying super expensive knives.
BleedingRaindrops on
You’re supposed to press directly on the blade. The handle is just for stabilization
TheFaceofRay on
This looks like an old still life painting.
goofyredditname on
Judging by the tip and the handle you are not someone I would want handling my good knives
Maybe don’t eat that particularly hard garlic clove
cutzglass on
Forged in a Easy Bake Oven!
BKLYNguy166 on
I use the flat of the meat tenderizer and never my knife
East_Pie_3825 on
That’s knot a nuyfe…
MadCarrot on
Congratulations on your new spatula.
TheRemedy187 on
Broken tip too, also just seeing what’s on the board I don’t think you have any sort of knife skills whatsoever. Next tike if you’re crushing garlic put the pressure where the garlic is, not on the ends of the knife so you stress it and put force in all the worst ways possible.
FlatwormOrnery8146 on
garlic really be fighting back 😭 i remember smashing cloves before and they just slip everywhere… but breaking the knife mid-crush is next level lol
jiimmyyg on
Why do you have your honing steel just out like that where you are preparing food?
RandomSecurityGuard on
PetalumaPegleg on
This knife has seen some shit. The edge, the tip the handle. I’m gonna guess you got your money’s worth with it
Hamstertron on
Are you in Soviet Russia, perchance?
JimmiesNeutron on
Your blade has suffered a catastrophic failure, and we can no longer continue testing it safely. But youre not done yet, your competitor has to smash at least 4 garlic before they can move on.
PomegranateGold2581 on
Some serious garlic. I ain’t effing with that garlic
49 Comments
BE GONE VAMPIRE!
IKEA? I saw a very similar post a few days ago.
never seen a knife lose its will to live over garlic before
That knife said “I was made for slicing, not for war crimes”
This blade *can’t* keel.
I’ve always said garlic is dangerous and should be banned
Was the crack on the handle already there?
Doesn’t look like this was its first rodeo, maybe get something a bit sturdier like a Chinese style chef’s knife if you’re gonna be banging it around lot.
That knife has seen some shit. The tip is broken off, broken scales, and now this.
The more I look at this picture, the more I realize that the knife was saving itself. That thing is beat to hell already.
To be fair, that isn’t the primary use case for knives. A quality knife still shouldn’t break like that, but I’m guessing this one came out of the Walmart bargain bin.
r/chinesium
For future reference, you are not supposed to put on the handle when crushing garlic, only push on the side of the blade!
slap the Brand Logo on this and repost/tag them, theyll love it
Well it worked fine dicing up the worlds smallest onion..
Faberware or celephone what we
Why’s the picture so gorgeous tho
That was +2 garlic and the knife was only a +1, common mistake, really.
Looks like that knife has been abused like a red-headed step-child!
Take it back to Walmart and get another one
Knife owner here : It’s not supposed to do that. Hope that helps.
That’s some strong garlic.
Its a mimic! *cocks gun*
How old was the garlic.
What brand is it?
Must have been some sharp garlic
I’d like to point out that that is not typical
Geez… Could’ve been a gnarly accident
Chipped tip, scratched to hell, cracked handle. This knife is the poster child for cutlery abuse.
You’re, essentially doing a three point bending test on that knife when you don’t push down directly over the garlic clove. This is something that you should always consider; knives are made of highly hardened steel and, depending on the grade of steel used, may have dramatically reduced fatigue resistance when subjected to tensile loads.
High quality blades are made of grades of steel with heat treatments which optimize for high hardness *and* toughness… But most people aren’t buying super expensive knives.
You’re supposed to press directly on the blade. The handle is just for stabilization
This looks like an old still life painting.
Judging by the tip and the handle you are not someone I would want handling my good knives
Please exit the forge.
Lighting giving ‘accidental Renaissance’ Reddit vibe
Garlic – 1, knife – 0.
Maybe don’t eat that particularly hard garlic clove
Forged in a Easy Bake Oven!
I use the flat of the meat tenderizer and never my knife
That’s knot a nuyfe…
Congratulations on your new spatula.
Broken tip too, also just seeing what’s on the board I don’t think you have any sort of knife skills whatsoever. Next tike if you’re crushing garlic put the pressure where the garlic is, not on the ends of the knife so you stress it and put force in all the worst ways possible.
garlic really be fighting back 😭 i remember smashing cloves before and they just slip everywhere… but breaking the knife mid-crush is next level lol
Why do you have your honing steel just out like that where you are preparing food?
This knife has seen some shit. The edge, the tip the handle. I’m gonna guess you got your money’s worth with it
Are you in Soviet Russia, perchance?
Your blade has suffered a catastrophic failure, and we can no longer continue testing it safely. But youre not done yet, your competitor has to smash at least 4 garlic before they can move on.
Some serious garlic. I ain’t effing with that garlic