Posted By: Ian Rogers
- verified customerThe knife performs well in a professional kitchen. Tested on all sections from food prep, fish etc.
Test One : cut blue cheese, didn't stick to blade and easy release.
Test two : finely chop onion. scary sharp blade.
Test three : after 3 weeks of pro use. I did notice some minor chips on the blade.
Sharpen on diamond stone 1000 grit^, 2000 shapton^, Belgian blue stone 4000 grit, Belgian yellow coticule 6000 grit and then chromium oxide on balsa wood(20,000 + grit) and blue jeans strop.
Came out razor sharp.
I would recommend buy a Richmond/Konosuke SLD.
Konosuke own brand of SLD with acid etch sell for $400 - $500. So, a great saving from Richmond.
^ = i buy from Chef Knives To Go
Was this rating helpful to you? Yes No