- Joined
- Oct 5, 2006
- Messages
- 3,124
I just picked up a Shun Classic bread knife and was surprised by the rounded scallop style serrations. I've had a few Kershaw folders with similar serrations, but they've moved on.
What's the best way to handle sharpening the bread knife when it needs it? Would it be wise to use the sharpening steel I use on my other Shun kitchen knives?
What's the best way to handle sharpening the bread knife when it needs it? Would it be wise to use the sharpening steel I use on my other Shun kitchen knives?