Dull, rounded edges
- Squash tomatoes and peppers
- Need more force for every cut
- Skid off firm skins
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A dull edge works against you. Once the edge rounds over, it presses instead of slicing: soft produce gets squashed, firm skins make the blade skid, and the extra force costs you control on the board.
The ChopChop USA Stainless Steel Kitchen Knife is ground to a 15° edge for clean, easy slicing—and a few strokes on a honing rod keep it that way.





































