I use the Montec. I agree that are only good for shot then need to be resharpened, but they are very easy to resharpen. I use my ceramic fine grit whet stone. Just lay em flat and sweep it across on each all 3 sides. Easy and perfect. The edge on the Montec is a different design, its angle looks more like a chisel than a knife blade. They don't cut hair real well, but try them on a Green Pepper or Tomato (great edge testers) they are as sharp as my working chef knives.