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

  • Cheradenine@sh.itjust.worksEnglish
    1·
    2 months ago

    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.

    • qyronEnglish
      1·
      2 months ago

      No stain x55 CR Mo V14

      Have that information stamped on a blade.

      • Cheradenine@sh.itjust.worksEnglish
        1·
        2 months ago

        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.

        • qyronEnglish
          1·
          2 months ago

          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.

          • Cheradenine@sh.itjust.worksEnglish
            1·
            2 months ago

            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.

            • qyronEnglish
              1·
              2 months ago

              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.