Get a whetstone and learn how to use it.
Sorry...not used that make. However I did get fed up with using knives that I couldn't get a decent edge on so bought a couple of Wusthof kitchen knives. One of them was a 14cm Santuko knife...works well. Not cheap but have been fine up to now - but that's not what you asked.
But I can recommend this little tool to keep your knives sharp (providing the blade is such that it will take a good edge...I now realise not all do)
http://www.heinnie.com/spyderco-tri-angle-sharpmaker
This is what you need to (easily and accurately) put a routine sharp edge on the knife but I did also get a decent double sided whetstone to do a more radical re- shaping of the blade angle every now and again.
Sorry not to be more helpful about the Eden knife.
If you take your cooking seriously you could also take a look at the Henckels Professional range. Along with Wusthof they are at or near the top of the heap of 'traditional' chef's knives.
As mentioned above, it's important to know or learn how to keep your knives sharp, as they all will lose their edge after a while.
I remember the knife grinder doing his rounds with a circular stone rigged up on his bike. That was in the late 70s
I've got three of the Eden range, a paring knife and the 5" and 8" chef's knives. I'm very pleased with them, they were sharp out of the box, but a run on the Sharpmaker made them extremely so and they seem to hold an edge really well. I have the Classic Damast knives, and they look lovely!
I did consider the Wusthofs, but as I'm strictly a home cook I took a punt on the Edens and am not disappointed.
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?