Posted By: Chevez
- verified customerWorking in fine dining, your prep load becomes precise and refined. You end up working through those cheap end Victorinoix knives and they need the be honest several times through out the day, and sharpened once a day.
I have had this knife, exclusively using it for ALL prep, even cleaning meat..
Let me tell you what. I absolutely love this knife. I've had to hone is maybe once a week, yet to have sharpened. Everything feels like tempered butter with this knife. Best $150 I've ever spent towards my trade.
Oh, and don't forget to oil your blade every night before storage.
Truth be told, I used two drops of EVOO. One on each side of the blade. Wipe her down making sure it's completely covered and not in excess.
Forgot once or twice, and had a small rust spot to clean up afterwards.
Ran the knife through a lemon, and used a soft towel to rub all of the rust/quick patina off.
Allow the knife to form it's own p you can tell this blade wouldn't be a fan of a quick patina.
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