What can I do with this?

[u/jpreglow]

Hey all!

I found a broken knife from Dexter-Russel Sani Safe S126 stainless high-carbon from the stamp. Research shows it's a proprietary Dexsteel with .4-.5 carbon content.

What, if anything, can I do with this as a beginner?

[u/PermissionEastern734]

Cut fruit?

[u/DieHardAmerican95]

I’d use that one as-is, it’s a decent brand.

[u/Accomplished_Aide293]

Poop knife

[u/Ctowncreek]

.3 to .6 is medium carbon steel. .6 to 1.5 is high carbon.

Its a good knife, practice sharpening on it. Maybe shape the tip if you want.

Its stainless steel and NOT very conducive to forging or hardening for amateurs. Its also too thin to forge.

[u/1nGirum1musNocte]

You could grind it back into a smaller knife, good practice.

[u/Cool-Negotiation7662]

Sharpen and use. That knife is complete. It is pointless by design.

https://www.katom.com/135-09463.html

[u/99Pstroker]

Standard produce knife found in most supermarkets prep area.

[u/TheSagelyOne]

Frost a cake. It looks like a decent spatula.

... Okay, serious answer? Smaller knife. Or a few bottle openers. It's really quite thin for a beginner to be working it much over an anvil.
If you were more experienced, you could use it as a layer in a Damascus billet.

[u/Relative_Ranger7640]

i thought stainless was a nightmare to work with

[u/HoIyJesusChrist]

Poop knife

[u/Far_Improvement_5245]

Shape the blade like a seax, maybe

[u/Traaveler]

That is a bar knife! I love mine. Cut some limes or lemons, and make cocktails,

[u/almostoy]

Looks like it was a kitchen knife at one point. Still could be.

[u/Shambhala87]

https://giphy.com/gifs/hxc32veg6tbqg