Dec 11, 2017390 views
From the Victorinox Fibrox series. My favourite knife to use in the kitchen. It’s held on to its sharpness, and it feels great in my hand.
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I compare them to Mundial or Dexter. They are useful, but I have graduated to Blue and SLD steels. Both are Hitachi products. Really holds a wickedly sharp edges and great retention however.
Those are very soft steel. They do NOT hold on to their sharpness. In a working kitchen they need to be honed a dozen times a day. They need to be sharpened about 2-3 times a week. In a home kitchen maybe sharpened at least once a month. You'd really be happy if you sharpened yours.
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