When you are looking at a pile of onions, fresh peppers or 10 pounds of tomatoes that need to be diced for fresh Salsa you certainly want the sharpest knife on the rack. Instead of pushing through the food and possibly slicing a finger or two from the added pressure you want to be able to glide through your work without a lot of knife force and effort. Ripping and tearing into your food leaves a mess, your bread is squished flat and your ripe tomatoes are splattered all over your cutting board. So you end up spending large sums of money to have your knives professional sharpened and then you try your best to keep a steeled edge as needed. Sooner or later, that edge will dull and you are back to the basics of forcing your knife through food.

Now with the M130