This very morning I was serious-sharpening a paring knife, thinking about doing the same for a bigger blade. I used to do a lot of woodcarving, so my idea of sharp and what is usual on cutlery are two different things. I know a woodcarver who used to be a surgeon. Surgical scalpels don't meet his sharpness standards for a wood-cutting. I use a series of stones and then a strop. Probably won't because of the effort involved. But also because two different people have attempted suicide using my kitchen knives. My laziness in blade care has saved more lives than anything else I've done.

But it would be nice to apply the joy of true sharpness to cooking as well as to carving.

http://www.geekologi...knife_wont_st.php

Don't attempt suicide using my kitchen blades. You might cause some real damage.

I needed to chop a bunch of stuff for a batch of soup, so there are two blades that are seriously sharp.

Now, I need to remember my rule about washing things: knives do not ever get set to soak in the dishpan. Knives are visible any time body parts (esp. hands) could encounter them. And shoes are worn while cooking.