You know... Those indentations in the blade that have become popular enough to be put on full sized chefs now. Do they do anything for you? Just wondering since I tried a few knives and to me they really didn't make much difference at all. Maybe they do to you pro types who cut a lot more veggies than I do. Also, as someone who grinds his knives new edges quite often, I wonder about what grinding the blade to where the dimples are will do to the blade. This guy: ...has ground his dimpled chef halfway through the dimples and it doesn't seem to bother him. But I wanted to know what you guys thought.