Unless its a cleaver type of knife, typically its best to "slice" or move the knife forward and back across the item it will be cutting. That method allows the teeth or blade of the knife to do their job and slice through with a couple of strokes vs. one forward slice in attempt to go through the item completely, with just that one movement. There are knives so sharp you can do that with however, many of them will not hold an edge for too long or long at all. The real test of a knife is to use it long enough that it will see a few strokes of the knife steel to straighten up the blade at least once and start over to see how long it holds an edge and its ability to slice a ripe tomato etc. This one looks great, the dimples are to prevent thin cuts of meats from sticking to the side of the knife also known as scalloping which you normally see on a roast beef slicing knife. Same idea, prevents slices from sticking. When it needs to be resharpened, the best method is a whetstone...never those quick and easy devices and never a motor operated knife sharpener, they will ruin a high quality knive in just one pass. Just my two cents.
