Pro tip re knife sharpness
There is no stain-free knife steel - it is stainless
Regular cleaning regime from carbon knives applies to stainless as well - wipe and dry as soon as used
Corrosion occurs very quickly and dulls the edge as badly as wear and rolling
Some worst foods include tomatoes, citrus fruits, acidic stuff in general
Wipe and dry as you go and knives will stay sharp for substantially longer