Chef’s knife hollow edge sharpening ?
After a long research, I have decided to buy a kitchen knife, wusthof chef's hollow edge classic ikon # 4576/20.
I like the pockets of air on the edge which prevent thin slices from stiking to the blade, but I am wondering if after years of sharpening (consuming), the edge will interfare with the hollow part, and then, the knife is not usuable anymore?
It is an expensive, $ 150, item - if so, I must buy the conventional (not hollow edge) knife.
Thank you in advance for any advice.
