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snm777
7
Dec 12, 2017
I bought one of these years ago for my father in law, along with a couple other Victorinox kitchen knives. See, even though it was a gift for him, it was also a gift for ME. Every time we'd visit, all he'd have for us to prep with was full on dull cutlery - I mean, BLUNT. He has managed, after about 6 years, to finally blunt this one, but I took a 300 grit, 1000 grit, and 3000 grit set of stones on our last visit and hand sharpened it right back up (oh, leather strop too, with green polishing compound FWIW). WHEREVER you got one, get one. I have the 12 inch rosewood handle Chef's Knife, and even after 16 years I've NEVER had to do more than use a steel before and after I use it. 12 inches is a bit long for most every day kitchen jobs, that's part of the reason the edge has kept so well, and why I want the 8 inch version. So I can use it daily :)
I saw the Massdrop on French Guy Cooking and decided now was the time. Thanks French Guy!