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use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious true re-sharpening or real grinding and refinishing of the edge
It's not like a Western (German) style flexible boning knife -- the blade is really thick and stiff
A serrated knife like this is a great place to save some money
The same excellent 8" Wusthof Classic Chef's Knife that everyone loves
Wusthof Classic Super Slicer, Wavy Edge (serrated), 10-inch (26 cm) - 4532 Wusthof Meat Cleavers use the hone regularly andReverse scallops on the edge allow this large thin bladed knife to cut aggressively. Perfect for slicing nearly anything in the kitchen (great for crusty items). The reverse (scalloped) serrations won't tear delicate items and edges as much as traditional pointy serrations do. A very popular all around high performance multi purpose slicer. Precision forged from a single blank of steel with full tang and the excellent standard Classic line handle.
