Serious question, why do people insist on cutting through bone with their best chef's knife?

I was at a buddy's BBQ last weekend and watched him try to split a pork shoulder in half with my Wusthof (the one I specifically said was for veggies only). He hacked right through a knuckle and I almost cried. It's not just about dulling the edge, it's about chipping it entirely (which he did, a nice little V-shaped chunk). I've been behind the counter for 12 years now and I swear, every hobby cook I know does this. Anyone else have that one tool they guard with their life at a party?

2 comments

2 Comments

briancampbell1d ago

So did he at least offer to replace it or just pretend nothing happened? Because I've seen that look where a guy chips a blade and then tries to hide it by flipping the knife over real quick. I've got a 20 year old Henckels that's been through 5 moves and a dozen roommates, and I literally lock it in the car trunk now before anyone shows up with a cooler.

miam111d ago

Wait, I always thought Henckels was just Henckels, but isn't there a difference between the regular Zwilling J.A. Henckels and the "Henckels International" line? I mean, the International ones are the cheaper ones you see at big box stores, and the real Zwilling ones are the ones with the little man logo. Maybe your buddy didn't realize his knife was one of the cheaper ones, or maybe he's trying to pass off a $30 set as some heirloom piece. Idk, I've just seen people get real protective over the name without knowing there's two completely different lines.