Posted By: Matt McCloudI have been a proud owner of this knife for a little over a year now and work in a professional kitchen that goes through cases of produce at a time. This blade did not need to be sharpened on a whetstone for almost 3 weeks after i started using it for 6-8 hours a day cutting through everything from a delicate tomato to a lg carrot. I now have to sharpen this knife on a 1000 then 6000 grit stone weekly with regular honing on my ceramic Mac honer. Amazing tool very very easy to re-sharpen.
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