I love to use a sharp knife (jeeze that sounds creepy). It's been a while, and I've been putting it off, but the steel just isn't working that well anymore. And a dull knife is a dangerous knife.
How often do you put a new edge on your knives? I dull my favorites first, then dull everything before I box 'em up and take 'em in the shop and (sigh) sharpen them all. I've tried a bunch of knife sharpeners through the years - honing blocks, the Spyderco triangle thing, the Chef's Choice sharpener (knife mangling device). I use a wet grinder with a jig to rebuild the edge, but it's a chore.
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat