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> that the Fibrox holds up well in serious tests against other knives. I'd love to know more about this. What have you read on the topic? I sharpen my 3 busie

> that the Fibrox holds up well in serious tests against other knives. I'd love to know more about this. What have you read on the topic? I sharpen my 3 busiest knives every few weeks (10", boning, paring) while I'm doing my chisels and plane irons, so it is part of my meditation. Ommmmmm....

tptacek 7y ago
Just the WireCutter and Serious Eats reviews. I need to be better about sharpening my knives. I took a class a few months ago (highly recommended! do this!) but haven't gotten it into my routine. The truest thing you can probably say about knife value for money is that it's entirely irrelevant if you aren't keeping your knives sharp, and most people don't.
- Zak 7y ago
  My routine is to give my knife a couple passes over a leather strop loaded with 0.25 micron CBN abrasive every time I use it. This approach can keep a knife sharp almost indefinitely unless something chips or severely blunts the edge.
- m0zg 7y ago
  Underrated comment. Even a cheap knife sharpened with a cheap sharpener every once in a while will do better than an expensive one not sharpened for months at a time. I wouldn't necessarily waste time on advanced sharpening though - it's not something you're going to do regularly, unless you're really into knives. I have a set of sharpening stones I used exactly once. The result was great, but it took like half an hour to sharpen a single blade - no one has that kind of time. A cheap Accusharp sharpener does a good enough job that I can slice homegrown tomatoes without any issues. And it takes less than a minute to sharpen a knife with it.
- Tomte 7y ago
  I also enjoyed my class. We used a water stone, which I had thought about buying before. I also thought about getting a Belgian Stone (https://de.wikipedia.org/wiki/Belgischer_Brocken https://de.wikipedia.org/wiki/Belgischer_Brocken) The lesson was meditative, and I really liked it, but I realized that this way of sharpening knives is totally impractical for my day-to-day life. In the end I followed the teacher's (also store owner) recommendation and got those two: https://ioxio.de/sharpeing-rod-duo https://ioxio.de/sharpeing-rod-duo https://www.windmuehlenmesser.de/en/product/streichriemen-kirsche/ https://www.windmuehlenmesser.de/en/product/streichriemen-ki... That's enough sharpness for me, I don't need to slice a tomato horizontally without holding it with my hand. Although it looks cool on YouTube, and I certainly watched that more often than it would be sensible. The best part: it's fast. Using the strop (before every use) is a matter of seconds, using the ceramic rod (every now and then) takes a minute or two.
- 0xff00ffee 7y ago
  Thanks for the pointer. I'm surprised serious eats gave a knife with a bolster #1 spot. That's a hard stop in my book. I can see their point, the fibrox is a thick blade, but now it is wandering into subjective territory. One of my biggest problems sharpening is cutting my 8000 grit stone when finishing my boning knife at the S-curve by the handle. I sometimes just skip that part, but I like to sharpen the entire blade.

tptacek 7y ago

Just the WireCutter and Serious Eats reviews. I need to be better about sharpening my knives. I took a class a few months ago (highly recommended! do this!) but haven't gotten it into my routine. The truest thing you can probably say about knife value for money is that it's entirely irrelevant if you aren't keeping your knives sharp, and most people don't.

Zak 7y ago
My routine is to give my knife a couple passes over a leather strop loaded with 0.25 micron CBN abrasive every time I use it. This approach can keep a knife sharp almost indefinitely unless something chips or severely blunts the edge.
m0zg 7y ago
Underrated comment. Even a cheap knife sharpened with a cheap sharpener every once in a while will do better than an expensive one not sharpened for months at a time. I wouldn't necessarily waste time on advanced sharpening though - it's not something you're going to do regularly, unless you're really into knives. I have a set of sharpening stones I used exactly once. The result was great, but it took like half an hour to sharpen a single blade - no one has that kind of time. A cheap Accusharp sharpener does a good enough job that I can slice homegrown tomatoes without any issues. And it takes less than a minute to sharpen a knife with it.
Tomte 7y ago
I also enjoyed my class. We used a water stone, which I had thought about buying before. I also thought about getting a Belgian Stone (https://de.wikipedia.org/wiki/Belgischer_Brocken https://de.wikipedia.org/wiki/Belgischer_Brocken) The lesson was meditative, and I really liked it, but I realized that this way of sharpening knives is totally impractical for my day-to-day life. In the end I followed the teacher's (also store owner) recommendation and got those two: https://ioxio.de/sharpeing-rod-duo https://ioxio.de/sharpeing-rod-duo https://www.windmuehlenmesser.de/en/product/streichriemen-kirsche/ https://www.windmuehlenmesser.de/en/product/streichriemen-ki... That's enough sharpness for me, I don't need to slice a tomato horizontally without holding it with my hand. Although it looks cool on YouTube, and I certainly watched that more often than it would be sensible. The best part: it's fast. Using the strop (before every use) is a matter of seconds, using the ceramic rod (every now and then) takes a minute or two.
0xff00ffee 7y ago
Thanks for the pointer. I'm surprised serious eats gave a knife with a bolster #1 spot. That's a hard stop in my book. I can see their point, the fibrox is a thick blade, but now it is wandering into subjective territory. One of my biggest problems sharpening is cutting my 8000 grit stone when finishing my boning knife at the S-curve by the handle. I sometimes just skip that part, but I like to sharpen the entire blade.