Sry if this has been asked a thousand times. I did use the search and.......
I have two chef knives. One polished, one rustic. The rustic has a White #1 edge and the polished an AS edge. Both are sharpened to about the same sharpness and on veg, they perform pretty close to each other. Problem is with meat. The rustic knife feels like it has a lot more drag against the meat.
Is this common or am I missing something?
If it's the result of the finish, is polishing a rustic knife a good option?