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Old Santoku getting to worn down.

post #1 of 3
Thread Starter 
Hello, At my first line cook job my boss gave me his Mac santoku knife, I've been using it for 2 years now sharpening it on stones every 5 days. But it's been sharpened down so much that the cutting edge is almost touching the bottom of the granton dimples. Has this happened to anybody else? And will it still be useable, or should I just have it turned into a utility knife?
post #2 of 3

As long as it has the knuckle clearance for you still, and you keep thinning the edge it should be sound. I don't understand why you'd need to sharpen every 5 days though, and a new MAC santoku is only 120 bucks. Food for thought

post #3 of 3
Thread Starter 
Thanks it's more sentimental the fact that I've had it since I first started cooking.
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