Quote:
Originally Posted by statdoc
You better be able to sharpen knives if you get a knife with a 16 degree angle. It will, indeed, be a sharper edge than the 22 degree, but also more fragile and become dull faster.
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I hope for the consumer who buy these expensive knives don't actually try to sharpen the blade themselves
...... most chef's and owner of these highly prized knives send them to a professional sharpener .....
