These are high carbon stainless. The water isn't the problem, it's the clanking into everything fucking up the edge. My wife never knew a sharp knife until we met. Mine will slice a paper thin tomato....
Carbon steel takes a keener edge and holds it longer; stainless mostly forgives you for not drying it. In a drawer both lose that edge to the same clanking. A magnetic strip or a saya costs less than one trip to a sharpener. Honing only straightens a rolled bevel; putting steel back on the edge takes a stone.
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