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?
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2/6/13 at 2:44pm