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swordgeek t1_j8ja7so wrote

Reply to comment by bad-monkey in Best set of chef knives ? by MatineHen

> 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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