This is the first good review I've seen on this knife. You're scaring me with your cutting bro. I'm going to go way slower with this super sharp knife!
I do alot of cutting of robust vegetables (butternut squash and sweet potato) is this knife good for these? I want a very sharp knife that doesn't require much sharpening.
Are you a professional chef? Because in the time I’ve been working in a restaurant I’ve not seen one professional chef do this. To me some things looks just a bit out of the ordinary but still very impressive knife work.
Never seen anyone put a sharpener's choil on a full bolster knife. Very clever. I personally love full bolsters, even with the so-called "sharpening issues;" honestly it beats cutting your finger on the heel of your knife, which I have done many times with bolster-less knives.
Thanks for saying that. I'm in my 70's and need a new knife. Loved my Classic full bolstered chef's knife for decades, but was considering perhaps an Ikon. No, I should stick with what I'm used to this late in the game. Thanks!👍😃
Did you notice that vegetables tend to stick rather firmly to the blade during slicing? Or is it just mine that does this? Very noticeable when slicing zucchini/squash/potatoes…
The more you use it it will stick less, little scratches will become air pockets. Starchy veg will always have a tendency to stick to flat ground blades
Riley ! Thanks for being TRUTHFUL about the weakness of the German steel ! The Japanese knifes BLOW the germans away ! Let alone the POWDERED Knife blades.NO Housewife would like the LOOKS of a Japanese knife.The German steel might be tougher ,only because of its SOFTNESS.
Japanese knives can, in general, get sharper than German knives but the harder steel makes them more brittle than German knives. Both steels can perform very well in the kitchen if used and maintained properly according to their individual characteristics.
