Hard H2O

You are so right. I have mainly low end cutlery. After I sharpened them they slice like they are cutting air. My sharpening gear is not high end. I have the GATCO Professional. I added their extra fine and ultimate finishing hones. I purchased the kit at Cabela's and the extra hones I purchased directly from GATCO. I refine edges and maintain on two strops made with scrap leather from Tandy. I load my strops with red and white polishing compound from Sears. There is nothing mythical or secretive about sharpening. You just need to make the two sides of the edge meet in as fine a line as you can. Using finer stones and strops you can refine the edge to a finer line and remove any burr that has developed. The shallower the angle you sharpen to the nicer the cutlery will slice. Generally the shallower the angle the more fragile the edge is. Some advantage to sharpening yourself: 1. you can experiment with angles to see what your custlery likes best 2. you can experiment with angles to see how low an angle a knife can support 3. you do not have to wait to send a knife out and wait to get it back. 4. you have the satisfaction of knowing how to do something that anyone should be able to do

I understand that the three stage Chef's Choice machines are good as long as you only use the third stage. I would go for the Edge Pro if that is in your budget. I use a cheaper rod guided system. I took a dead dull Opinel No.8 to push cutting paper sharpness in 15 minutes yesterday. I went through 6 stone grits and two strops. With the rod guided systems you are only limited by the angles available. With the Edge Pros the angles are virtually unlimited.

What is a "super slicer"? Is that just a slicer you nicknamed? Don't understand why you would use a slicer if a serrated is needed.. Jim ← Might be referring to one of these: WÜSTHOF Super Slicer

Chad, Thank you for taking the time. I will have to get a copy of your book. I am a big fan of mid priced gear. I am the same with kitchen cutlery. My collection consists of a Chicago Cutlery 10" chefs, two Chicago bread knives, a couple of Chicago parers, a Sam's Club white handled Tramontina Santuko, 4 Sam's Club white handled Tramontina parers, a Sam's Club white handled fillet, a Sam's Club white handled boning, and a Kershaw Wasabi 6.5" Nakiri. While pretty plain and not as sexy as a block full of Carters, Shuns, or Japanese customs they are all razor sharp and slice anything thrown their way with great precision and efficiency. I am of the opinion that kept sharp even the cheapest blade will out perform more expensive cutlery that is neglected and dull. I use a GATCO professional kit to which I have added their two finest finishing hones. I polish and refine using leather strops loaded with Sears polishing compound. I do not steel my blades. I prefer to strop when maintenance is needed. My humble kitchen cutlery: Again thanks.