Not properly. But a chef’s knife can.

And a filet knife does better with fish. And a boning plus a slicing knife does much better with meat. Not my point but that’s ok.

I was a professional cook (up to sous chef) in fine dining for a decade. Guess I’m just an amateur yet.

Sharpen your knife. If it’s not able to cut bread or tomatoes without smooshing it needs sharpening.

There are but two necessary knives. A chef’s knife and a paring knife. Sharpened appropriately. Usually not even a paring knife but sometimes the small size is beneficial.

Delusional.

Old school is still the most sacred path.

Old guy here. Never, ever, ever fall for the lifetime pass deal.