BurgettHazzard989

However much you plunked down on your favorite chef knife with zero matter how incredibly you address it, it is still, someday, getting dull. A Bob Kramer carbon steel chef's selling for $1,800 Going to get dull. There is absolutely no avoiding it. Pure physics. It's the nature on the sharpening cycle on the kitchen knife. Fine cutting edges must wear off. Super-tempered steel, while very hard and extremely tough, is just not eternal. So don't bemoan, or reside in denial, but learn what you can do. And you skill, with a little little bit of effort and dedication, is usually to discover how to hone (or steel). Honing will prolong the sharpness of this kitchen knife and avoid requiring you to sharpen it any further than buy chef knives essential. Which is what you wish, because, ironically enough, sharpening is an action of destruction. Anytime you sharpen, victorinox knives a lot of the metal on the blade is ground off, not to ever be observed again. So, the less you sharpen, the longer you take care of your knife's pristine condition. Thus, the only method to sharpen less, nevertheless have a sharp knife, is to hone regularly. (What is honing Honing can be a nondestructive technique that simply pushes the microscopic-sized teeth that comprise the extra edge of an knife back into alignment. Through use, tooth get folded over, that way and the, which are chef knives the knife duller. But it is not truly dull - it ought to be honed.) To get a better thought of the gap between those two knife maintenance techniques - honing and sharpening - let's use up an average sharpening cycle, a cycle every kitchen knife is going through many many times during it's lifetime