I've been doing wrong.
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I wonder if he had to touch up the blade in-between takes. A ¥100 knife can be sharp, but it doesn't stay sharp....
I was thinking the same thing. How you use a knife and, almost as important, how you clean a knife, determine how long it can hold an edge. I like to keep my kitchen knives as sharp as possible so I always take the time to hand wash and dry them as soon as I am done using them. Dishwashers or any other kind of standing water (aka, air dry) can dull a knife quickly.
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