It's not only the sharping it's the alloy of the knife, it the knife is made from good material the sharping will make the knife cut anything like a butter. I was took once from my freind an old table saw blade and turn it into butcher knife - the blade only cost 150$ so I recycled it and made it very useful for cutting meat. I gave it to my freind as a gift after that.
If I'm not getting wrong the alloy was stainless steel 316(18% chromium and 10% nickle), this what good companies use for making good stainless steel blade.
Actually around 800 years :-) And the picture below shows that they were the first war metallurists who have used alloys as an one peice cold weapon. They swords also were light and sharp what makes them efficient.
No, I'm just good with metals, actually I've to study metals for my degree - I've got 93% in metallurgy course.
But I've worked as a mechanic and metalworker in a factory for 2 years, also it a hobby of mine so pretty much I know some of the stuff from the field.
*TIP: If one is using a sharp knife the onion doesn't release its juices and the onw shouldn't cry.
If I'm not getting wrong the alloy was stainless steel 316(18% chromium and 10% nickle), this what good companies use for making good stainless steel blade.
But I've worked as a mechanic and metalworker in a factory for 2 years, also it a hobby of mine so pretty much I know some of the stuff from the field.