I was interested in getting a little feedback on one of my recent knives. My next door neighbor is a local chef of some repute, so I asked him if he would like to try it out and tell me what he thought. It turns out that he is now teaching at a culinary branch of of an art institute and offered to take the knife to school with him to let the other instructors and maybe some students try it as well. I thought that sounded like a reasonable idea and went ahead.
The feedback was very positive, but not very specific, no real criticism and praise for its versatility.
Then I got the knife back. This is one with a mustard patina on the blade, and someone had cleaned the blade with sandpaper, it appeared, and removed most of the patina. Butt that wasn't the worst part. They sharpened it. From the looks of it, on a cement curb. You want a toothy edge? How about serrated???
Deep scratches all over the sides. I had to take it to a 240 belt and spend some time to get them out. At least they didn't run it though the dishwasher.