I guess pretty much any bread knife is a bifl one, but in the twenty odd years i’ve had this, i keep thinking to myself that this knife is awesome basically any time i use it. That’s why i want to recommend it. When I bought it it was quite cheap too, does not seem to be the case anymore. Is a Victorinox 5.2930.26
I understood you were referring to regular blades.
My respect for caring for your knives as you do. It’s something I find challenging, to say the least.
I have to look up for those Thai Zebra. Never heard of it before. I usually buy domestic knives (IVO); we still have a few good manufacturers but I don’t know if they export enough to be widespread.
Zebra brand can often be found in Asian markets.
I am unfamiliar with IVO, they look similar, though I could not find what type of steel they use.
No stain x55 CR Mo V14
Have that information stamped on a blade.
That should sharpen quite easily. It is towards the softer side of stainless (inox) steels, I very much like them. They are easy to work with, durable, don’t discolor vegetables.
I’ll have that information in mind the next time I try to sharpen the knives. Last time I tried, I think I made the blades even more blunt then it already were.
It takes practice, but isn’t hard to learn. You can do it. I find it very satisfying and relaxing. Using a steel often will mean your knives need to be sharpened less frequently too.
I have one and use it but I use my knives daily and use them well, as I carve my own meat cuts, prepare vegetables, fruits, etc.
For someone that enjoys cooking, I am aware I am lacking on the knives upkeep department. Sharpening by hand always fails me and my only mildly successful atempt involved using a belt sander on a moderate speed to try to emulate a grinding stone.