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I cringe at those who use steels. How the heck do they keep a consistent or factory angle?
Been quite pleased with a simple Smith honing kit and jig. You set the angle for the particular blade and dress it. If always maintained sharp by using a hone, I don't understand why one would need a machine grind and take blade material away or heat, risking change of temper.
The other issue depends on the knife application, you don't always need to take it to the fine grit. Sometimes prefer a bit of serrated edge.
BTW: Tomato test. My only Cutco knife is a the 'fishermans friend' fillet. No effort.
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