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Product Description
Ask anybody who knows their way around a kitchen and they’ll tell you that a high-quality 8-inch chef’s knife can do anything and everything you need it to—and it’ll last a lifetime if cared for correctly. Fine-tuned with help from professional chefs, the Massdrop x Apogee Vital 8-inch chef's knife will be your go-to blade for anything from slicing veggies to chopping herbs to cutting a porterhouse steak Read More
I would recommend the spyderco sharpmaker as a low skill option. It’s great and versatile tool.
you could also use a sharpening stone, but that will take more skill. A decent starter stone is the king kw65.
Finally You could have it sharpened locally.
anteck7I second the stone and would add that a good one to start with is the dual grit King 1000/6000 stone. It takes a while to get the hang of it. You can find videos online. I haven't been able to get my knifes as sharp using other methods as when I use those stones. You do have to train with cheap knifes first, but that tends to fill your stone with metal leavings from the cheap metal in those knifes. I do 15 passes each side and switch side until I'm happy with the sharpness on higher grade metals like this knife's and 10 on cheap soft metal knifes. The hardest part is getting the angle right and keeping it.