I think so, next time stir fry is on the menu, I’m doing all the veggies. Meantime, now that I have those sharpening guides, I’m going to redo the edges on all the German steel (Zwilling-Henckels, Wusthof, Victorinox) here to 20º except for the Chef knife previously discussed which will remain at 23º; it should hold up better.
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