My Muk has been on kitchen detail for a couple of months now. My wife managed to dull it pretty good and it needed some attention. I stropped it starting with 400grit, then 600grit, 1000, 1500, and 2000. I then polshed it with the grey compound and finally the green compound. It is hair popping sharp now and can sail through ripe tomatoes with a vengance.
Kitchen use dulls them fast. It's not the stuff you cut, that's soft. It's the surface you cut against. I prefer wood or bamboo cutting boards. I have seen some cut against ceramic plates. That's why steak knives dull so fast.....it isn't the steak. It's the plate. But a good sharp Muk or Bird Dog are a joy to use in the kitchen. I bet that new Wiener Dog will be a slicer, too.
