The thing is that they have a 90 day exchange thing, but I bought the boards when they were on sale just to have them so I think the 90 days have passed. I'll still check. It's a bummer.

Yeah, they won't take it back. And I also bought a wooden board and the same thing happened. I cut the piece off where it was cracking, worked on it with mineral oil, kept it dry and the same thing happened. I must be doing something really wrong. Or does this just happen to lower priced boards?

I think that might be the case, or Kitchen Stuff Plus just sells garbage cutting boards. I'll try to find some bees wax. Hopefully that can stave off more damage.

What kind of filler, like an epoxy? The cracks are really small at the moment, but I see it getting worse. I don't know what I'm doing wrong. I don't submerge them, I dry them well, but this is the second one it's happened too.
(Don't think they'll take it back once opened. Silly, I know.

I bought a bamboo cutting board and I just unwrapped it to give it a mineral oil treatment and I've already found two cracks in it!!
I was going to treat it to prevent this, but I think I'm already too late. Cracked right out of the package.
Is it only a matter of time before the crack takes over and I have to toss the board or can I save it somehow?

I unfortunately don't have access to any kind of saw bench or anything like that or I'd just try cutting the end off.

My GF recreated it for me last night (another tomato RIP) so at least I'm not crazy.

I went there first, before finding knifetoronto and I was not to happy with the way the woman who works there did the sharpening. I had to take it back the next day to get it redone because she left a huge burr on it.

I'm not going to in all honesty know what he's looking for. Unfortunately I don't know what I'd be looking for even if I had a magnifying glass, and I'm still confused about the whole "wire edge" thing.

My poor knife has been turned into a sideshow act.

That's what I'm afraid of!! But if it is just something I'm doing wrong, I'd welcome that as a fix. Hey, wait, my GF is here, Im going to see if she can replicate it!

It's hard to imagine, maybe because I can't picture it on the edge of a knife, how it can go one way and not another, and then with a little honing I can reverse it. It's perplexing. But I'll head over to the sharpener asap and explain the problem. See if he can make sense out of it.
I don't know that I could return it if I wanted to. I know warranties are never easy to try and deal with.

Exactly, and that's not happening so it's a matter of it working one way and not the other.

I do see what you're saying, but if that was the case, wouldn't the sharp part cut at the same point during a push or a pull?

Fun in a sense, maddening in another. I guess I'll go explain the issue and see if a full resharpening does the trick. I may contact Henckel about their warranty too....
I think you're getting what I'm saying, as best as I can explain it. A knife that changes it's mind that is....

I can't make head or tails out of it....

But I was able to reverse this with just a little honing.

It did cut well before, but to be honest, now that I've gone through this whole thing, I think it always was better at pull cuts than push cuts. Now that I honed and deburred the opposite way, I've changed this. But shouldn't it cut the same way push or pull? Does this say something more about the blade itself?

Fun in a sense, maddening in another. I guess I'll go explain the issue and see if a full resharpening does the trick. I may contact Henckel about their warranty too....
I think you're getting what I'm saying, as best as I can explain it. A knife that changes it's mind that is....

HAHAHA, thanks for the offer! If I was near Pittsburgh I'd drive over to you just to prove I'm not crazy!
Good think I hit the market today. I was going to make some crostini for my GF tomorrow but I might be low on tomatoes after all of this.
Ok, what the heck, I'll give this a try. Couldn't hurt after all and if it helps, why not. It may take me a while to figure out how to do it but I'll let you know what happens.
Oh, I'm deburring on a wooden spoon,softest wood I have around I'm guessing. And I'm just doing a few strokes like in the video.

Ok, well I did it and lo and behold, it now push cuts, but DOESN'T pull cut. What does this tell us?

HAHAHA, thanks for the offer! If I was near Pittsburgh I'd drive over to you just to prove I'm not crazy!
Good think I hit the market today. I was going to make some crostini for my GF tomorrow but I might be low on tomatoes after all of this.
Ok, what the heck, I'll give this a try. Couldn't hurt after all and if it helps, why not. It may take me a while to figure out how to do it but I'll let you know what happens.
Oh, I'm deburring on a wooden spoon,softest wood I have around I'm guessing. And I'm just doing a few strokes like in the video.

Good thing I'm a fan. I'll put them in my eggs tomorrow. I can't imagine that a western knife can't handle a push cut. That just seems silly.

Ok, tried it, and same result. Pull cut ok when held normally, push cut not. Held with the tip towards me, the opposite is true. It seems like it's the knife.....

Alright, I'm going to try this and report back. This is nuts!! HAHA, I'm losing it. And this poor tomato!
Thanks for the help thought, let's see what happens after this set of tests.....

Before posting I made sure to try cutting on a variety of different angles thinking it might just be my technique that's at fault. I just tried again, same tomato, same result. I tried cutting looking directly over it to see if the blade is parallel, did it on angles, to see if that would work. Nothing. Push cuts wont work.

Alright, thanks, I'll give this a try. But yes, something is clearly off, because the difference between push and pull on a tomato is VERY noticeable. Night and day really.

Unfortunately I don't have any cork handy (that's what I need for deburring, correct?). This is an issue I think I've noticed before with the knife and it really does make a difference. Forward push cut, not so good, pull back cut, nice and smooth.

Ok, so maybe this will help to solve what the issue is. For some VERY strange reason, when I try a push cut through a tomato, no luck. But when I pull cut, it goes through fine! What does that mean? Isn't the edge the same going forward as going back???

Ok, so maybe this will help to solve what the issue is. For some VERY strange reason, when I try a push cut through a tomato, no luck. But when I pull cut, it goes through fine! What does that mean? Isn't the edge the same going forward as going back??

I think he is a stand up guy from my dealings with him, for sure. Again, I don't know that it dulled, because I thought it had dulled before when I took it in for the touch up, but it wasn't super sharp like it was when I brought it home after one or two uses. And again, my rubric for sharp was the glide through a tomato without pulling or sawing which after a few uses it wouldn't do.
22 degrees is obviously approx. 90/45/22 But as close I imagine as I can get at home.

Damn, maybe that's the problem. That .6487 always gets me....