I worked 17 years in the produce industry. The work horse knife was the 4" produce knife. The knife in the middle was used for about 5 years then relegated to kitchen duty after I changed careers. So its about 30 years old. I figured it's about time to start breaking in a new knife. A little searching brought me to Messermeister website, which happened to have made my old knife. I paid $5 30 years ago and today $15 will get you a new one. And looking around their website it's the cheapest knife they sell by a long shot. If I was forced to have only one knife for the rest of my life, this little gem will go with me. The 4" blade will do it all. Im positive these 3 will last my lifetime, unless dropped into an industrial garbage disposer. 😩 Bill
Looks like you sharpened it a few times Bill.
Quote from: oc1 on January 26, 2026, 04:52:54 AMLooks like you sharpened it a few times Bill.
Yeah, all done freehand on a three sided stone system.
i've got the tormek commercial kitchen knife sharpener. bring them all the next time you come up!
Opinions: what's better; softer steel that's easier to sharpen, or harder steel that holds an edge longer, but is more difficult to sharpen?
Quote from: Gfish on January 26, 2026, 07:16:02 PMOpinions: what's better; softer steel that's easier to sharpen, or harder steel that holds an edge longer, but is more difficult to sharpen?
Depends on how good you are at sharpening.
If a novice, softer steel will not only be easier to work with but due to it not holding an edge for long you will get a lot of practice.
If you have sharpening skills, harder steel is the better route.
I took a class on sharpening and have some Japanese ceramic stones up to 6000 grit. My kitchen knives are dangerous to mere mortals.
I prefer a softer steel, which will touch up quickly on a hone/steel or a honing steel (has impregnated diamond dust) and be used I no longer have the skills use a Lansky system when completely dull. Bill
I'm just gonna lean into this thread drift. When I go offshore fishing I clean and filet my own catch. Sometimes that's like 20 fish. My filet knife gets dull by fish #4 usually. My understanding is that to be bendy like a filet knife needs to be, it's not hard steel, and won't hold an edge. I tend to rinse and resharpen with a little handheld, but results aren't stellar.
My trick I'm gonna attempt for the next trip is to just bring 4 already sharpened knives. 2 of which are dirt cheap stamped metal.
Is there a better way?
Quote from: Gfish on January 26, 2026, 07:16:02 PMOpinions: what's better; softer steel that's easier to sharpen, or harder steel that holds an edge longer, but is more difficult to sharpen?
Depends on the job the knife is being asked to do ;)
Hard steel is more likely to chip on things like bone. Edge geometry plays a huge part as well.
I have 2 Messermeisters, a scalloped Santoku and a little Petty. Both great knives. Steel on the harder side, takes a lot of sharpening but holds an edge for ages. Wore out the handle on one (cracked at one of the rivets) so re-handled it with some composite scales and it looks fantastic, good for another 15 years or so.
Quote from: JasonGotaProblem on January 27, 2026, 04:00:23 AMI'm just gonna lean into this thread drift. When I go offshore fishing I clean and filet my own catch. Sometimes that's like 20 fish. My filet knife gets dull by fish #4 usually. My understanding is that to be bendy like a filet knife needs to be, it's not hard steel, and won't hold an edge. I tend to rinse and resharpen with a little handheld, but results aren't stellar.
My trick I'm gonna attempt for the next trip is to just bring 4 already sharpened knives. 2 of which are dirt cheap stamped metal.
Is there a better way?
A knife can be both hard steel and bendy, more of a question of blade geometry. Part of the issue might be that you're not getting a great edge to start with and you're basically cutting with the burr, which quickly breaks off leaving you with a blunt edge.
Can you get Victory knives (made in New Zealand) there? Outstanding fillet knives, used by a lot of commercial fish processors here.
Years ago at the Destin Marina I asked the boat hand cleaning fish(not mine) ::) what knife he was using- Forschner 10" Breaking knife.I got one it will cut thru
Bones & filet larger fish.
My Chef knives are Henckels & Cold Steel.These are scary sharp & hold an edge long time.
High carbon knives(old timer)sharpen easy but rust.
I googled <scary sharp> & there is a sharpening system by that name.
https://sharposharp.com/