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bad-monkey t1_j8iw91t wrote

Reply to comment by swordgeek in Best set of chef knives ? by MatineHen

> Do they cut better than a properly sharpened Victorinox? No, probably not.

yes they do and it's not even close. edge retention on the fibrox sucks compares to the nicer knives in my collection. and the victorinox rubber handle design is hot garbage.

i only own one as a sacrificial knife that I can give to my wife, kids, and house guests.

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swordgeek t1_j8ja7so wrote

> edge retention on the fibrox sucks

Well then you're talking about a knife that's not properly sharpened anymore.

A properly sharpened Victorinox can absolutely be scary sharp. With a steel, it'll stay that way for...a while. Not nearly as long as my Masakage, but when it's first sharpened, it's pretty much on par.

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bad-monkey t1_j8jawo3 wrote

i sharpen on stones maybe every 6 months--I barely need to touch up the japanese knives in between sharpenings, whereas I'm always wondering if I should whip out the 1500 to put a quick, decent edge back on the fibrox.

is it possible that my built-in/muscle memory sharpening angle isn't well suited for the soft stamped blade of the fibrox? maybe, but i'm not changing my technique for my least favorite knife in the drawer.

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