For the heck of it, lets swing this in another direction:
The evilist evil of all the evils...
No, not class action lawyers, not even politicians. No I'm talking about....
It's why one brand of knife is "better" than others, why a Camero is better than a 'Stang (or is it vice versa? )
Shun, Global, Wusthof (a.k.a. "Driezack" in Deutschland) Henkels, various hoity-toity Japanese brands, they all promote heavily in cooking magazines and heavily in various cooking shows. And if it's expensive, well then it's gotta be good, right?
C'mon, face it, If one of them started to put laser guides to shine down the blade ensuring the user a precise cut, all the others would follow suit and they'd all have an excuse to charge even more. Maybe treat the blade with liquid helium and lock it into a diamond pyramid for 99 days to ensure maximum sharpness for the rest of it's natural life.
Look, I have about 7 Chef's style knives in my kit. Most of them are Victorinox. They get dull, I use a steel, when that doesn't work, I put them aside, and when I have 3 or 4 that need sharpening, I crack open a cold beverage and go to work on the water stones in the garage at home.
What's my minimum demand of a sharp edge?
That I can slice a taut-skined ripe tomato with no sawing or pushing.
For 22 years now I haven't been let down.
Do I slice fugu or raw ocotpus? No.
Last week I must have sliced up 50 lbs of fruit for fruit platters: Pineapples, melons, kiwis, papayas. Each slice clean and crisp. Today it was cutting butter ganache. To do this I heat up the knife blade either in the oven or with a blow torch, and cut down through the slab, melting through the chocolate layer, crunch down through the toasted nuts, and make 144 even squares. With a $5 Ikea paring knife (gasp) I plunk down an aluminum cake pan bottom on a sheet of parchment paper and trace around it, cutting out disc after disc of parchemt paper liners for sponge. True, if I ever drop the knife It'd shatter like a file. Good thing it's only 5 bucks, 'cause one of the girls will use it to chip ice out of the chest freezer next week. About 20 years go I learned never to bring my "good knives" to work.
Nylon. When they get dirty I toss them in the d/w. No 3-step sanitizing process here, the high-temp d/w does that for me. I want peace of mind and no screw ups. When they get scarred, I run them through my trusty Delta 12" thickness planer at home. Two brand spanking new surfaces devoid of any defects and a good 3/16" thinner. Amen. Tourist, this is a service you should offer your clients. Charge them, but offer it.
I cut just-baked quiche and hard dry biscotti loaves with.... A $9.99 B&D electric knife. Sacrilage, I know. It's also the best tool for the job. I can push the slices together and you can't even see the cuts.
I have a business to run, no time to obsses with sharp edges, I'd rather obsess with new whoelsale accounts.
A knife is just a hunk of steel with a sharp edge. The magic is in the user hands.