It is currently Sat May 07, 2016 12:48 am

All times are UTC

Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!

 Page 3 of 3 [ 22 posts ]  Go to page Previous  1, 2, 3
Author Message
 Post subject: Re: Handle coming off
PostPosted: Fri Mar 28, 2014 7:39 am 

Joined: Fri Dec 20, 2013 4:24 pm
Posts: 318
How bout instead of epoxy we use something something like rubber cement or wood glue? It is tacky enough to keep the tang in the handle and hold it there. Its shock absorbent so handle the daily impact of chopping and when you need to remove it it should give with a few good whacks.

Or cut some glue stick and drop it in the hole. Heat the tang up and shove it in. The glue should melt around it and fill the hole nicely and overflow a little and seal the joint. Its soft enough to trip with a razor.

Or Silicon glue its rubbery and is used to hold the glass sheets used in making fish tanks. Similar to caulking used for sealing and insulating.

Just some alternatives.

 Post subject: Re: Handle coming off
PostPosted: Fri Mar 28, 2014 1:10 pm 

Joined: Tue May 01, 2012 9:37 pm
Posts: 576
Location: Pensacola, FL, USA
bigwoolymammoth wrote:I was talking about gunk getting in the tiny gap. im not sure a green scratchy will fit in there. id hate to have to dig stuff out with a toothpick. I do need to study up on the terminology of the specific parts of the knife

If there's any gunk in the machi, just clean it out with whatever fits. If the machi is that small, you can fill it with epoxy or CA glue if it's that much trouble to clean.

BTW, it's been a long time since I've taken a green scrubby to any of my knives, as it's way too abrasive.

Display posts from previous:  Sort by  
 Page 3 of 3 [ 22 posts ]  Go to page Previous  1, 2, 3

All times are UTC

Who is online

Users browsing this forum: No registered users and 2 guests

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to: