Posted By: David Abbot
- verified customerThis knife holds an edge significantly better than inexpensive chef knives by Victorinox, F. Fick, and Dexter Russell, as it should, since it's harder steel and it costs four times as much as a Victorinox Fibrox. I sliced a lot of food with it, and then sliced two water bottles, without touching up or even steeling the edge between slicing the food and slicing the water bottles. It slices fruits and veges very smoothly and easily. Slices hard-skinned onions smoothly, right through the hard, dry skin layers. Slices big yukon gold potatoes like a hot knife through butter. Slices sweet potatoes reasonably easily. Fit and finish is a bit off where the wooden handle meets the bolster, and where the handle slabs meet the full tang. (I like the full tang, though.) I think the maker finish-sanded the handle slabs before putting them on the tang, rather than after. The rivets or pins that hold the handle slabs on the tang, are inset into the wood, you can feel it when you run your finger over the handle. Although the knife slides with impressive ease through frozen brisket, (at a right angle to the grain of the meat), the blade wanders very significantly to the left and is difficult to control. This wandering happens only when slicing frozen meat, not when slicing other foods, and after I cut the frozen meat, the blade was still quite sharp. The wandering happens because the two sides of the blade are unevenly ground: as I hold the knife with the blade tip pointing away from me, and put a straight-edge against the blade from the spine to the edge, it's easy to see that the right side of the blade is significantly more rounded than the left side. So, if I was to change anything on this knife, I'd put a flat (panel) grind on it. All in all, this is a good knife.
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