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I own a Wusthof Classic boning knife that is about 15 years old. This knife is very difficult for me to sharpen properly. 

The Japanese boning knives seem to be much more used friendly in terms of sharpening. How are they suited for the work place? I'm not afraid to scrape at a lamb chop bone with the Wusthof, but may be more hesitant with a finer blade.