Earlier quoted context omitted.
> but to me, the sharpness is still very much there. Cutting tomatoes is usually a really good indication. When my knives are sharp, the weight of the knife is enough to cut right through them. The real test is dicing tomatoes because there is less tomato holding the pieces together and you if you push the softer parts of the tomato squish out. The Shun knives are made with a very, very hard steel. The German steels…
Don't forget he said he does hone it with a honing steel. That's different from actually sharpening it. You can easily quickly hone your knife before every cooking session (though I don't do it always myself).
Yeah. Honing makes a huge difference.