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[quote=Anonymous][quote=Anonymous]OP here. My point was the knives I’ve always used without issue I now discover are not up to task when it comes to cutting meat. Not steak knives per se but for example cutting off the big hard fat or butterflying a too thick piece. I’m just sawing/hacking away at the meat. [/quote] Get them professionally sharpened. If there is a Sur La Table near you, they can do it for a small fee. Once they are well sharpened, you can keep the edge maintained yourself, but if you've been using these knives a long time and are not confident with a sharpening stone it's worth having them done professionally once. It'll make a world of difference.[/quote]
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