Posted By: yigitakI have this knife for 3 weeks now,sharp and polished edge ootb,This is a thin knife but blade feels solid and rigid,gets very thin behind the edge.
Used it at work almost everyday,banging against poly boards,i dont baby it around and use it for almost everything,this guy just takes it ,even cut through cases of delicata squash and since blade so thin it doesnt wedge,and afterwards still can cut through paper
sharpened it 3 times on whetstones,after 3.time edge feels tougher and keeps it a bit better than ootb edge.Raising and removing a burr wasnt a problem. Im ok freehand sharpener but wouldnt say a good one.
If you are gonna use it at a pro kitchen,i would recommend to round down the choil and spine,and make sure handle and tang is sealed.
Was this rating helpful to you? Yes No