The ruined cookies part is what still gets me though.

Man, that's terrifying. Just pure, cold void.

Totally get that, it's a game changer. That butcher was right, a few quick passes on a steel before you start chopping makes all the difference. I keep a ceramic rod right on my station and hit my main prep knife maybe twice during a big service. It stops that crushing feeling when you try to slice a tomato and just mush it instead, lol. Clean cuts are faster and way safer.