All knives when you first get them and they’ve never been used or sharp, but after two or three times you should not have to be sharpening them back to what they were when you first got them. I understand you want to keep them sharp, but when their brains spanking new, you should be able to use them more than twice on a tomato without having to sharpen the knife again. And that’s exactly what we had to do because there’s not was no longer sharp and it was smashing the tomato. No, it’s not a very good quality to me. But that’s just my opinion.