Wusthof 8″ Grand Prix Chef’s Knife

What is it about knives that’s so fascinating? Why do kitchen knives generally cost less than pocket folders with the exception of ones like Wusthof?

I’ve had this for a number of years but I haven’t used it.  Why?  Because I’m neurotic about keeping knives factory razor sharp and because I truly suck at resharpening knives.  Anyone else a klutz like me but has found a way of foolproof way of resharpening knives back to factory sharp short of taking it to a sharpening center or sending it in?


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