I have a set of wusthof Ikons that i have been using for a while now.
I sharpen them using 3000 then 8000 grit whetstones. I never use my diamond steel or 1000 grit unless i really have to.
My problem is after about 3-4 hours of heavy prepping in the kitchen, today for example , (4 kilo of tomato con case, onions, mushrooms, 5 kilo calamari ect ect)
my knife is never as sharp as it is when i first sharpened it,
i understand rockwell ratings and such but from such an expensive knife i expected it to retain sharp for longer,
Before service my knife would go through a ripe tomato like butter, at the end of service it slowly struggles and i would have to use more of a sawing motion with a bit more force.
My definition of sharp maybe different to everyone else, as soon as it doesnt go through a ripe tomato with pure ease i feel like it needs sharpening, however it can still but through paper cleanly
I just want to know if this is normal for the sharpness to deteriorate at this rate?