Zwilling Euroline Bob Kramer Damascus Chef's Knife 8" $349.99 and 10" $399.99

KiraSensei wrote: ↑Mothers day is coming up. How long does this stay sharp if it's just cutting up soft meat and vegetables?

nextguy wrote: ↑ I own several Kramer Euroline including the 10" purchased a few years ago when Zwilling had a massive sale. I think it was like 70% off.

It is true that the Damascus pattern is not smooth as you would find on most Japanese Damascus knives. The blade is also a bit thick. But they are beautiful knives and excellent quality. The edge hold longer than some of the equally priced Japanese knives that I own.

KiraSensei wrote: ↑ How often do you hone and sharpen? What do you use to sharpen and how long does it take to sharpen? I'm just wondering if it's worth getting this for mi mom and doing the sharpening every time for her

nextguy wrote: ↑ I will sharpen with a 4000 and 1000 grit whetstone every few months followed by a leather strap and they will easily glide vertically through a sheet of paper. But it really depends on how the knives feel so I don't sharpen regularly. I use them literally every day and I don't sharpen very often. I also pretty much stopped using a steel to hone the knives. Compared to my Japanese knives there is much less maintenance. But as I mentioned, they have the negative of being thicker and the Damascus pattern is raised. Fine knife work is not as easy with the Kramers.

Eddiebtz wrote: ↑ Don’t forget the most important and deal breaker for some is that you can’t dishwasher the knives or it will lose its edge. I was gonna dip my toes into fancy knives but their social distancing has made me stay at home and cook more. Too lazy to hand wash things after cooking and eating.

I just take cheap knives and whetstone and strop more often instead. If I grind out a knife in a year, only 20 bucks down the drain.

KiraSensei wrote: ↑ Mothers day is coming up. How long does this stay sharp if it's just cutting up soft meat and vegetables?

ShylocK wrote: ↑ Wow, i so want to try one and slice everything with it. Like how sharp is sharp.

Nikhilvoid wrote: ↑ It's 63 on the HRC, and that's pretty sharp. The problem with knifes sharper than 58-62 is that they shatter and chip.

HRC is not how sharp a knife is, its how hard the metal is. harder metals tend to hold en edge longer before rolling, hence being able to be sharpened at a 15deg or less. Also it depends on the quality of the maker and the quality of the metal there are good qualty HRC 60-61 knives that will out preform HRC 63 knives. HRC these days is used too much for marketing. example here is a link showing the kramer carbon looking at it's metal under a microscope when america test kitchen looked at carbon knives

jon604 wrote: ↑ Anyone know where you can still find carbon Kramers cheap?
I have the stainless Kramer but I hear the carbons are easier to sharpen and the closest you can get to a real Kramer. I dont mind oiling and wiping them after use.