Hey Adam, I hope in my first post I didnt sound like I was putting anyone down or telling him how how he should do it. I've spent my time working on a line, but I didnt catch that Lobster was talking specifically about a pastry shop, which makes more sense. The reason it caught my eye and I responded so quick was that I thought he was talking about doing general meat/veg prep on a marble surface. I currently do stone restoration, so I re-polish a lot of marble counter tops, and if anyone has them in thier home kitchen, you'll know what a mess they become with all the etches and scratches after a short time. If one was using a piece of marble as a cutting surface, not only is a bad for the knife, but also dangerous for the food. If the surface is very worn or scratched, that means liquids can soak in, and you'll notice the middle of the surface is slightly darker then the edges, thats because its dirty, and thats just generally a bad place to put your food. I first noticed this at a friends house, she isnt much of a cook at all, lots of frozen food, but thinks its a good idea to have an 18inch marble tile as her cutting board. I was looking closely at it one day, and saw that its a white piece of carrara marble, but the middle area is light brown. It would take a good resurfacing to get that crap out, not something I would want to have my food prepped on. Anyways, so no offense meant, hope I didnt. But can I ask, would not a bench scraper do the same thing? I know its not as long as your knife, but eh, anyways, just wondering.
Also, Lobster, I would definitly agree with the Victronix, its a nice simple knife, it can take a beating. Does your ikon classic have many dings? It seems like it would almost be worth it to take it to someone who knows how to properly sharpen a knife, it should be easier since the ikon doesnt have a bolster.