Posted By: Mark Kirkwood
1 people found this review helpfulThis is a follow up review. After using the knife for 10 days - every day for food prep, the edge is still very sharp (possibly just as sharp). However, being a keen knife sharpener myself I was studying the edge under strong sunlight and I was seeing diverse reflections suggesting micro serations, or perhaps just a toothy edge from 6000 or lower grit stone. So I decided to gently strop the knife on leather with some Dialux green compound (stainless steel polishing). After about 20 strops on each side the visual change in the edge was obvious. Cutting performance thereafter is simply stunning - really flies through soft product and also stringy meat...it was good before but is amazing now. So this strongly suggests sharpening this knife will yield excellent results!
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