Well seeings how I just happen to catch the guy who does our knife sharpening, (note I bring my own knives) and I figured why not see what these things are like fresh off the what ever the hell they use. So was prepping out the last thing on my to do list: 6 roman lettuces simply cut into salad style, (I know it's not technical name but it will work) OK, so normally I use either my TKC or addict seeings there a lot of wet carp around my station and as you know both are nice cutters, making light work of this task. But enter the 8 in junk chef's knife ground to I'm guessing 500 grit???? Where as my knives use damn near no pressure, even fresh the kitchen knives I have to use a sawing motion, and I can feel how rough the edge is on the product. If I were mowing a lawn, then I would be fine with it, but since its lettuce rough cut= faster browning. So in short will I ever use one of those things again? Hell no. There is a good reason why many of the people at my work like my knives and such. And why a few people ask me if I would sharpen all of the knives at work.