David Weaver
...of the master smiths on their master smith page...

very different!! There's a lot of very fine work with knives that nobody would dream of chopping a 2x4 with. Interestingly, the master smiths tend to make knives with a lighter profile and smaller size (and very neat and artistic work around the blade shaping, finishing, tang and handle).

And bill is right, if you had a contest to cut the most slices out of a 2 inch tomato and some people got 122 and others got 124, I don't think it would be dramatic enough for TV.

They'd have to create controversy and have the loser take beginner's knife and lever it between two desks and hand it back to the winner bent.

A magazine relaying a professional cabinetmaker's sentiments about chisels probably wouldn't amount to much, but torture tests and inferring that the chisel driven furthest (Without any relief) into the side of a log would probably impress most of the folks who have yet to buy chisels.

The first review I ever saw suggested LN chisels and pfeil's second, and the test was to drive the chisels into a board in a way that I don't recall ever mirroring using a chisel.