Earlier quoted context omitted.
> You might as well test a French Cuisine Chef on how well his Chinese cooking is. A way more apt comparison would be evaluating him on his knive sharpening skills.
As someone who has worked in professional kitchens, I can say that any professional chef that isn't comfortable sharpening their own knives isn't there because they love cooking. All of the ones I know take great pride in their knives.
I make my own knives.