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Having the v.nox pastry (plastic handle) does make it hard to recommend anything else, I've even though to buy the rosewood just for the sake of it, also very easy to sharpen. Keep the blunt one for erm those blunt things -
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I just send mine off to get sharpened professionally.
I know lots of people on here enjoy sharpening knives and some of the process but often for me I cba, especially if it’s gone past the point of me being able to easily get an edge back. I’ve used a couple of the mail in services and they’ve been really good. I got our Zwilling bread knife done last time and came back good as new. Community Cutlery was a new one a friend recommended as they also do garden tools
bluehuw
Tenderloin
@mashton
I've been pondering replacing my bread knife for a couple of years.
They are just such an arse to sharpen.
I remember how amazing it was when new and have no idea how to retain that level of edge. Getting a new one would work (hello Victorinox wooden handle) but just seems so wasteful of a totally fine, but not razor sharp, piece of (Lakeland) Damascus steel.
What to do?