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#31
If the steel is smooth enough and if the knife edge is soft enough you are right.
But most GOOD and knives and all great ones have edges that are pretty hard in order to fight abrasion and to support thin edges that cut really well. The carless use of any steel like we see chefs doing in movies and TV will in fact microchip the edge leaving what amounts to a weak serrated edge. It will cut like hell for about two slices.
Thin highly polished edges out last and out cut edges damaged by a steel.
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