Has it lost it's tip?
No. It comes with a rounded tip. Rahven now also have a version with a normal pointy tip.Has it lost it's tip?
Very curious to learn how this knife has performed over the past couple years of use – has it needed sharpening yet?Now I'll have to wait until the knife finally will need sharpening. It's getting daily use but, despite that, I expect it'll stay sharp for many months. When it finally goes blunt, I guess I'll get to find out how much of a pain it is to sharpen![]()
I hardly ever use that knife, but my wife uses it daily. I just checked, and it is still sharp. No chipping at this point.Very curious to learn how this knife has performed over the past couple years of use – has it needed sharpening yet?
Would you mind elaborating a little bit why you hardly ever use it?I hardly ever use that knife, but my wife uses it daily.
This does seem to be a pretty strong candidate for the “one and done” requests that come along every so often from people who don’t want to sharpen…Does it make sense for a non knife oriented person as main chef knife?
I just checked, and it is still sharp. No chipping at this point.
At the current rate, that might well be another three years away…
It also still chips a little
Yeah, I've been watching this thread from the beginning as it sounded perfect for this purpose!This does seem to be a pretty strong candidate for the “one and done” requests that come along every so often from people who don’t want to sharpen…
Only cause for pause is—
I got 3 of these all in different sizes and convinced my friend to get 3 as well. My knives came pretty sharp especially the 180 mm one. His came kind of dull, enough not to easily cut tomatoes. This given that these are not easy to sharpen is a problem in my opinion. These were from the time these just became available, so maybe not an issue anymore.This does seem to be a pretty strong candidate for the “one and done” requests that come along every so often from people who don’t want to sharpen…
Only cause for pause is—
I don’t use it much because it is too light for my taste. I do think it would work fine as a main chef’s knife.Would you mind elaborating a little bit why you hardly ever use it?
Does it make sense for a non knife oriented person as main chef knife?
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