I realize you were probably speaking specifically of the Super Stones but this is not universally true. More pressure does result in faster cutting up
I've been using this knife pretty regularly. Almost daily really. Trimming/portioning meats, slicing tomatoes, onions, etc. Today I used it for dicing
me 2 what is that wood?
My best buddy gave me a 10-inch carbon steel Ern steaking knife (and a 10-inch carbon steel F. Dick Chef) the day after I cut and wrapped my deer for
I like that handle on #2.