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This question can only be answered by making a generalization. Assuming that both knives were properly sharpened by the same skilled sharpener, the kitchen knife should be sharper.

This is because a quality kitchen knife will be made of thinner steel, and sharpened to a more acute edge than the pocket knife.

However, with effort and skill, there is no reason that a pocket knife can not be made equally sharp, although you will compromise its 'utility' by giving it such a delicate edge.

You must take into account that different knives have different edge profiles to suite their intended use.

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