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I personally have full set of chicago cutlery with walnut handles they are high carbon steel, they are 30 years old, I sharpen them once a year using a stone, and clean up the edge from time to time with butcher steel rod. They always severed me well. I never understood why someone would pay so much for these German or Japanese knives, they are all made from high carbon steel and all blades will become dull and it's just matter of sharpening them correctly.
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