I have been using this knife all week for just about everything on the line from shallots too sliced protein and it is holding it's edge amazingly well. I would say edge retention on a weeks heavy work is about 85% and holding. It is developing the most beautiful patina and there is absolutely no reactivity as far as I can tell. Will, you did a great job. One suggestion though on the next ones could you round off the choil and the spine a little, they are both a little sharp.
Thanks Son thats great to hear. I have been rounding the choil and spine on my recent knives, as i've been using my own knives more I now understand the need. I will do this for you if you can post it back, or advise you about the easiest way to do it without hurting the finish.
Will, I have a little tiny diamond hone for some jewelry work I do and I went ahead and used that to round off the spine and choil, it worked perfectly.
Originally Posted by raisedbybrocks