knife left on burner

Discussion in 'Cooking Knife Reviews' started by bobtheman, Mar 19, 2016.

  1. bobtheman

    bobtheman

    Messages:
    95
    Likes Received:
    10
    Exp:
    Cook At Home
    Well, my new tojiro chef knife was left on an on burner for about five minutes. Luckily it wasnt damaged.

    I would have thought that the plastic/resin whatever handle would have melted, but it didnt.
     
  2. brianshaw

    brianshaw

    Messages:
    2,990
    Likes Received:
    290
    Exp:
    Former Chef
    How do you know it wasn't damaged? Didn't turn blue??
     
  3. bobtheman

    bobtheman

    Messages:
    95
    Likes Received:
    10
    Exp:
    Cook At Home
    I guess thats a good question

    it didnt leave a mark, didnt melt any. Didnt seperate apart. What else should I look for?
     
  4. brianshaw

    brianshaw

    Messages:
    2,990
    Likes Received:
    290
    Exp:
    Former Chef
    Color change of the steel for one. How hot was the burner? How hot was the knife?? I'm sure that Rick will chime in with more detailed knowledge.
     
    Last edited: Mar 19, 2016
  5. bobtheman

    bobtheman

    Messages:
    95
    Likes Received:
    10
    Exp:
    Cook At Home
    it was just the end of the handle that was over the burner. About 3 centimeters worth or so. It was between 2 and 3 on the heat level. The metal, from what I can see, doesnt appear to of changed color. The but was to hot to hold. I ran it under running water to cool it off.

    The only part of the steel that I can see is the edge that shows on the sides of the handle so ..
     
  6. bobtheman

    bobtheman

    Messages:
    95
    Likes Received:
    10
    Exp:
    Cook At Home
    i'm hoping its alright, i havent even had it for a month yet.
     
  7. brianshaw

    brianshaw

    Messages:
    2,990
    Likes Received:
    290
    Exp:
    Former Chef
    I hope you are right! Good luck!!
     
  8. mike9

    mike9

    Messages:
    2,404
    Likes Received:
    338
    Exp:
    Former Chef
    The handle is "Stamina Wood" resin impregnated veneers.  let me guess you left it laying on a pot, or pan - bad idea, but the good news is now you know better.  
     
  9. bobtheman

    bobtheman

    Messages:
    95
    Likes Received:
    10
    Exp:
    Cook At Home
    do you think its damaged, wont work right, etc? or probably ok?

    I had the knife on a cutting board laying over onto the burner (barely) ... someone else turned the stove on and turned on the wrong burner.
     
  10. brianshaw

    brianshaw

    Messages:
    2,990
    Likes Received:
    290
    Exp:
    Former Chef
    I'm thinking you may be okay.
     
    Last edited: Mar 20, 2016
  11. bobtheman

    bobtheman

    Messages:
    95
    Likes Received:
    10
    Exp:
    Cook At Home
    I would know otherwise if it fell apart, broke in half, or warped I suppose?

    Hoping Rick also chimes in.
     
  12. benuser

    benuser

    Messages:
    1,788
    Likes Received:
    94
    Exp:
    Home Cook
    Perhaps the OP should reproduce the incident with an object of a lesser value but comparable weight, and measure the temperature that has been reached. IIRC if it isn't above 200C and not for hours, there is no risk of a deteriorated temperament. With a high temperature over a longer time the blade will have become softer.
     
  13. chefwriter

    chefwriter

    Messages:
    1,796
    Likes Received:
    366
    Exp:
    Professional Cook
    I'm no knife expert like some on here but after thirty years of using/abusing equipment, I'll say that your knife is fine. It was just the handle and that didn't melt. You are a bit over concerned because it's a nice new knife but after this you will be over cautious. So lesson learned with no damage. You dodged the bullet this time. 
     
    Last edited: Mar 20, 2016
  14. millionsknives

    millionsknives

    Messages:
    2,424
    Likes Received:
    367
    Exp:
    Professional Caterer
    If it didnt damage the handle, then theres not enough heat to travel up the blade either. Dont worry about it
     
    Last edited: Mar 20, 2016
  15. dcarch

    dcarch

    Messages:
    595
    Likes Received:
    69
    Exp:
    Home Cook
    You can't tell easily.

    Steel is hardened at very high temperature (red hot), then tempered at low heat. At low heat, the steel color may not change. So you might have changed the quality of part of the knife.

    dcarch
     
    benuser likes this.