Posted By: Earl
2 people found this review helpfulUsing a basic 400/1000 grit budget friendly whetstone with a few passes with each grit, this knife became hair splitting sharp and able to slice through a sheet of copy paper while it was standing up. Cutting hard root vegetables like carrots and potatoes has very little resistance, and this doubles as a bench scraper too. This is a reactive carbon steel blade, so a bit of maintenance will be needed, but not a big issue. The cutting motion is a push/pull slice, and a light duty chopping; do NOT use it to chop through bone or anything hard. It is light, nimble, cuts like a lazer and very versatile. It is not limited to just Chinese Cuisine, it can be used to make a lot of western dishes as well. Like all knives, to maximize edge retention, use a honing steel and a synthetic cutting board. This is such a fun knife to use and it has helped me grow my culinary repertoire.
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