This subject was recently mentioned in another thread. It’s an interesting question and I am deeply curious to know if there’s any scientific information to be shared. After sharpening, some sushi chefs rest their sashimi knives overnight or longer before cutting fish. Some chefs alternate knives day by day. It seems the most prominent reason is a freshly sharpened knife could degrade the delicate flavors of sashimi. I have so many questions. Hopefully others have similar curiosity, and thoughts. Is there truth in this? Can time change the potential reaction between blade and food? What happens to freshly abraded steel in the first 6/12/24+ hours that supports the idea that resting a knife upholds integrity of fish flavors?