Why on earth would I care if a potato sticks to my blade, and why would I need to atomize lemon juice with my knife?

I worked in some of the best kitchens on the planet and for every hipster with a blue paper #2 carbon steel hand made japanese chefs knife there was an old gray beard with a row of old busted victorinoxes hanging on the wall. Both of these cooks would filet a halibut beautifully.

It isn't the knife.

Because it's annoying af when you're slicing potatoes.