[ryanInayr]

Originally Posted by boar_d_laze

Sharpening is what it's all about. No matter how well a knife holds its edge it's going to get dull eventually. The best knife is no more than a simple system of bringing a sharp edge to a task.

to me, maintanence > times sharpened.

Anyways, Misono knives stay uber sharp. it still cuts tomatoes like it did the first day. oh, and i've never sharpened it, just honed and whiped down with newspaper.

[boar_d_laze]

Originally Posted by ryanInayr

to me, maintanence > times sharpened.

WTF?

Anyways, Misono knives stay uber sharp. it still cuts tomatoes like it did the first day....

Sounds like a great knife. How long have you had it? How much use does it get? Misono makes a lot of lines. Which one does yours come from?

...oh, and i've never sharpened it, just honed and whiped [sic]down with newspaper.

What do you mean by "honed?" It's a catchall word, and even then seldom used correctly. Do you mean you've only steeled the knife? Or have you used some other type of "hone." What kind of steel? How rough or fine the surface? If some other kind of hone, what?

Thanks,
BDL