has a 40 year old chef's knife that I like for the weight and the handle. but never sharp enough for fine cutting. Sharpener used twice as directed, then sliced raw salmon. He made a very clean cut through the fish's body. However, I still had to work a little on a clean cut of the skin. He made a clean cut of raw Brussels sprouts before roasting them. Sharpen a few more times as directed before trying on delicate pieces like tomatoes.
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