Re:The Minimum Viable Kitchen
by tptacek on Thursday January 10, 2013 @03:21PM
(#5039497)
Do you steel every time you use the knife? That seems to be what pro's do. Obviously there's a difference between "dull" and "out of true", and if the only problem is "easy to get out of true", well, that's not a big deal.
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Re:The Minimum Viable Kitchen
by logicalmind on Thursday January 10, 2013 @04:11PM
(#5039761)
Yeah, I use a smooth steel. These knives get truly dull. I sharpen them myself with wet stones and I've tried various angles on the blades. I have 5 victorinox chef's knives of various size. And two victorinox filet knives that I use for cutting fish and breaking down large cuts of meat. The filet knives last a long time because they very rarely touch the cutting board. But for the most part I use a MAC chef's knife.
In about 9 months time I will have dulled all 5 victorinox chef's knives and the one MAC knife I own. And the MAC gets more than half of the load during that time.