will it work well in a professional, kitchen will it stay sharp and not go dull in 2 to 3 months?
465561
My son is the chef and he says the knife holds it's edge well. Can't say you won't have to sharpen for two or three months because it depends on what you are cutting.
465562
no. it will need sharpening in that period of time, given the amount of usage in a business kitchen.
465563
Not being a professional chef, I can only say that sharpness depends on your use of the knife and your tolerance for a dull blade. I doubt that any knife will stay sharp for 2-3 months if it is used regularly: for my part, I split chickens with mine and sharpen every 3 days or so, since I want the knife to slice a tomato perfectly as well as whack up frozen meat. The few pro kitchens I've seen have a sharpening station always ready for use, so keep your stone handy and use it. If you want something better, the real pro-grade knives start around $200 each.
465564
I'll spend a good half hour stone sharpening it, and use a sharpening steel daily on it. After a stone sharpening, it goes dull in less than a week. Not sure if its factors I control (storage, improper use of stone, etc.) Or if the knife just goes dull that fast anyways. Yes, I use it in a professional kitchen. Its why I bought this knife, so I could have a decent one at work.
465565
I work in a pro kitchen and I have only used the knife at home. I think you would have to sharpen it if you still wanted that out of the box edge. Mine is going to have to be sharpened soon.
465566
I would have to agree with the other answers here. All knives will require sharpening at some point, also using a steel between sharpening will help maintain a better cutting edge. Many do this on a daily basis if not more often. In my opinion it's a good knife in its price range and holds an edge as well if not better than some of the better quality commercial knives that I've used. I would recommend it over the high dollar knives that are liable to disappear from the work place. It's well balanced but slightly handle heavy which I personally prefer along with a really sharp edge. It's certainly superior to any of the house knives that I've used in the past. I would have to agree with the other answers here. All knives will require sharpening at some point, also using a steel between sharpening will help maintain a better cutting edge. Many do this on a daily basis if not more often. In my opinion it's a good knife in its price range and holds an edge as well if not better than some of the better quality commercial knives that I've used. I would recommend it over the high dollar knives that are liable to disappear from the work place. It's well balanced but slightly handle heavy which I personally prefer along with a really sharp edge. It's... » Read More I would have to agree with the other answers here. All knives will require sharpening at some point, also using a steel between sharpening will help maintain a better cutting edge. Many do this on a daily basis if not more often. In my opinion it's a good knife in its price range and holds an edge as well if not better than some of the better quality commercial knives that I've used. I would recommend it over the high dollar knives that are liable to disappear from the work place. It's well balanced but slightly handle heavy which I personally prefer along with a really sharp edge. It's certainly superior to any of the house knives that I've used in the past. « Show Less
1964807
Ceramic knives stay sharp for years at a time, and when they dull, you generally throw them out and get new ones. You CAN have them professionally sharpened, but that'd likely cost more than a new set of knives. My advice, keep em, and they really will stay sharp for years.
1509385
This knife is very sharp, only the first 3 inches from the tip. The middle section and the back is not really sharp. If you cut steak, onion or carrot, I think it's good enough as long as you using the tip. This is a really big/long knife.
1768527
Not really no, just keep it clean, and sharpen it when it's dull. Which isn't very often.
828839
Absolutely. I bought an electric sharpener when I bought this knife and have used it a couple of times since and it keeps it razor sharp.
1868237
Hello,We purchased this item about 4 months ago, Just used it three time and love it.Just make sure you wash the salt water off and dry the blade before storage it will last for a long time.
8690
As I recall, this machine was a piece of C**p. It did not last long at all and it wasn't cheap. I now have a Sharp, which seems to be holding up pretty well. Good luck!
2284842
It is sharp when it arrives and can be used immediately. You will not have to sharpen it for quite some time.
494310
I haven't noticed any dullness with the blade although I've only used it a few times. I do think it is a pretty good quality for the price. It is not too loud either.
358444
I doubt they'd let you use this in a professional kitchen. If you're looking for a work knife, I'd probably recommend a dexter icut pro, a mercer genesis or mercer renaissance, victorinox rosewood as an entry level knife. You'll probably see victorinox fiberox or dexter sanisafe as "house knives". But you won't get much respect if you use a house knife. If you walk into an interview or a "stage" and you carry a mercer, they'll even assume that you went to culinary school (mercers are THE knife of choice in 90% of culinary schools) and that you have at least a certain skill set, focus, and attention to detail. Of course if you walk in with a knife from a celebrity TV chef, you'll get laughed out of the building. If you carry a knife, that is used by a majority of sous and execs (tojiro, masahiro, togiharu, Misono, new west, glestain, etc), you'll probably get a stage, but from then on, it's up to you to prove yourself. If you have a little better budget and if you move to "the line", I'd recommend, global, tojiro DP, wusthof classic, wusthof grand prix2, wusthof LCB, Henkels pros s or henkels 4 star as not too expensive, reliable knives. There are even better knives, but you should learn using those on that list. Good luck on your career!
2071677
This will not sharpen it as well as one would wish. This is more to maintain the sharpness of a professionally honed blade or clean up a disposable blade to prolong life.
569185
no you will loose your warranty these knives are suppose to stay sharp for the life of the knife.
1112602
I'd say it does stay sharp. But I do not do as much cooking as I used to. On the other hand, I have had this peeler for at least ten years and I have gotten it as a stocking stuffer for everyone in the family and everyone loves it.
1826140
I am sure it would dull over time. Not sure how it would sharpen. Ours is still going strong.
346308
Ours has seen heavy usage for over two years, and I still don't think it needs sharpening. It still slices easily.
2273769
At the beginning it worked wonderful, but after a 2 month the blade became dull. Now it take to long to sharpen pencils and I've only had it for about 4 months. I don't let my students sharpen colored pencil, They have their own sharpener for that.
1226345
Honestly, for me at least, the stay sharp for about 4 months(using it on 3 poodles, once a week ). Then they get dull-ish. That's what happens with mine, but maybe others stay sharp longer? But for sure, oster clippers and razors are the best and stay sharp for far longer than all the rest.