My wife uses a 35 year old LC Germain cooks knife made in Japan.
I can get it pretty sharp but after a couple times cutting food it dulls down.
Does a steel knife go bad where it will not hold an edge?
Any suggestions on a new one that's not brutally expensive?
I can get it pretty sharp but after a couple times cutting food it dulls down.
Does a steel knife go bad where it will not hold an edge?
Any suggestions on a new one that's not brutally expensive?
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