I just got the Tojiro ITK bread knife yesterday from Cutleryandmore (still using up my credit with them). I have to say, I'm pretty impressed. It's amazingly light, the handle is very comfortable, and it is extremely sharp OOTB. A good buy at $55. Cut a row of lined up sausages this morning for breakfast and it glided thru them, not the least tearing.
So, even though this knife won't get tons of action all the time, I am assuming that one day it will need to be sharpened. How would one do this on a scalloped edged knife (not a serrated edge)? Suggestions?
So, even though this knife won't get tons of action all the time, I am assuming that one day it will need to be sharpened. How would one do this on a scalloped edged knife (not a serrated edge)? Suggestions?