Originally Posted by foodguy
that's the one i loved most too. bought it. with my own money. yes, i have a knife problem. (maybe not quite as bad as matt's; we'll have to do a knife-off). Honestly, i do about 98% of my cutting with two knives, but I probably have 20-25 in my blocks (yes, plural). many years ago a woodworking website had a sale on this huge trove of old sabatiers they found in Thiers. amazing stuff -- some pre-wwi. hand-hammered rivets and all. and the prices were ridiculous, like $50 for the most expensive. I still remember the day those packages arrived. one was a demi-hachette that was like a cross between a chef's knife and a cleaver. all of them were carbon, so they do take some care, but it's amazing how quickly they come to razor-sharp.
I do not have a problem!
Because of this damn threak I have learned that I can get a knife sharper on a stone than I can with an edge pro, that for some reason I can get a very hard stainless knife sharper than I can a hard stanless knife which I can get sharper than I can a slightly harder carbon knife. Basically all the same exact shape at the same angles on the same stones. OK, maybe I have a problem. The Edge Pro is still way better for thinning out edges and cutting in bevels, but I find my magic touch is better for finishing something up really sharp.
Oh, I have one of those knives also, the chef-de-chef aka lobster knife.