I bought the Victorinox Fibrox chef's knife last week and I am loving it so far. This sucker runs through onions like butter! I'd like to take good care of it so that it lasts me for a long time. I know a few things like- don't put it in dishwasher, keep it dry, don't use glass/plastic/marble cutting boards etc.
1) I'd like to know more about how it keep it sharp. Should I get a wet stone or a honing rod? How often should I sharpen/hone it?
2) The knife came with a thin plastic cover, which is more like a temporary packaging cover. I'd like to buy a cover that will protect the knife better (and also so that I don't cut myself when I am reaching for a fork in the drawer). If anybody has recommendations that'd be awesome!
Any help it much appreciated!
Thanks in advance!
Submitted March 09, 2019 at 12:19PM by retrn0 https://ift.tt/2TKyjPT
