[vash]

i've gotten pretty good at sharpening things.

slicing onions using that professional techique where you do the horizontal cuts first, then the verticals..then chop to a fine mince..

the ONLY knife i can do this with is with a high carbon steel knife. i've tried with Wustof and Henkels. nope. my skillset couldnt put it off. with my carbon steel..zip zip zip. done. it really is amazing. if i was a pro cook, i would get a high carbon steel Gyoto knife and call it good.