CollumStroman35

It doesn't matter how much you plunked down to your favorite chef knife and no matter how incredibly you address it, it is still, someday, going to get dull. A Bob Kramer carbon steel chef's selling for $1,800 Going to get dull. There's no avoiding it. Pure physics. Is it doesn't nature of your sharpening cycle of a kitchen knife. Fine cutting edges must wear out. Super-tempered steel, while very, very hard as well as tough, is just not eternal. So don't bemoan, or are now living in denial, but learn your skill. And you skill, with some little effort and dedication, should be to discover how to hone (or steel). Honing will prolong the sharpness of this kitchen knife and get away from requiring you to sharpen it anymore than buy chef knives essential. That is certainly what you wish, because, ironically enough, sharpening itself is an act of destruction. Anytime you sharpen, victorinox knives a number of the metal on the blade is ground off, to never make sure again. So, the less you sharpen, the longer you keep the knife's pristine condition. Thus, the only way to sharpen less, yet still have a sharp knife, is to hone regularly. (What exactly is honing Honing can be a nondestructive technique that pushes the microscopic-sized teeth that make up the sting of a knife directly into alignment. Through use, the teeth get folded over, using this method and the, that makes buy chef knives the knife duller. However it is not truly dull - it just needs to be honed.) To have a better thought of the difference between the above knife maintenance techniques - honing and sharpening - let's eat up a common sharpening cycle, a cycle every kitchen knife should go through several times during it's lifetime