First I bought my knife elsewhere, the same Wuta knife I've dealt with for years. It comes machine sharpened and isn't very good at it, but it only took me 30 minutes with a diamond stone and fine paper to get the edge I wanted. The steel doesn't hold a blade that compares to a high-end Japanese blade, but it does hold its shape and therefore can stay sharp with frequent dressing. This is my all-purpose bench that I use every day so I don't wear out the expensive knives I use for mowing. An amateur can get by with one of these knives. A high-end knife can cost upwards of $200. do math
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