Most Americans own a dozen knives. Not one of them is sharp. It's not the knife's fault. Expensive steel goes dull the same as cheap steel. The only thing that decides sharp or dull is the angle — and almost nobody can hold it right by hand. This man has cooked for forty years on the same cheap knife. It still falls through a tomato. He's never touched a sharpening stone in his life. Watch what he does instead. Thirty seconds, any knife, razor sharp. 60% off + free shipping for a limited time. Link is right below.
Not enough history yet to show a trend.