I have a post up in the introductory section which describes the kit I currently carry. Since my 'weekend.' my Shun Fiji Chef's knife is locked away in a place that is currently inaccessible to me so I cannot use it. I used the term "wreck" in that post, and suspect that may have been a mistake. I had mentioned that I had been tapping two other staff in the kitchen to maintain my knives, however only that first Victorinox ever saw a stone (and not by my hand). The second Victorinox chef's knife and the Shun Classic 7" HG Santoku have never seen stones, only steels. Reading here, sounds like I need to apply a (15-)16deg edge to both sides of the Shun Classic. I'm assuming the same would be true for the Shun Fiji. What is the default angle for the Victorinox chef's knife? Can I apply that same 15-16deg angle edge to that knife as well? (If yes, I presume the first time I sharpened it that way, it will be considerably more work then doing maintenance in the future.) I should also state that quite frankly I don't care what my blades look like, as long as they perform as needed in the workplace. They don't need to be polished works of art (tho that Fiji is damned pretty). I have been shopping stones, was initially leaning towards a set of Shaptons (wanted the 500/2000/16000 field set, plus a 1000 and a 6000--later a flattening diamond stone), however this website has me looking at the 3 stone kit offered by JKI. What bothers me about the JKI set is that they are soakers. While I mentioned in my introduction, was looking at a Mac black ceramic honing rod, IIRC the grit on that is "only" 1200. If I end up with 6k+ stones, why would I not just use those to give knives a (semi?) daily treatment? I'm fine with soaked wetstones for the lower grits, but if it is reasonable to use the finer grit stones in this way, I'd much rather use splash and go for daily 'honing' needs. Something I have not ran into here, is advice on sharpening serrated edges. My Victorinox 10.5" bread knife is not nearly as sharp as it once was. The Winco knife I purchased before it just plain wants to grab and tear with its teeth (I've actually been wanting those to get 'dulled down'). I met a retired chef (blew out his knees) at a local bar, he claims using a low end dremel set actually works pretty decently for doing a standard serrated edge. I've had my eyes on the Mac 10.5" wavy edge slicer, which is the opposite curve of a standard serrated. Sharpening those nooks would be damn near impossible without doing it hand file (al-la chainsaw) style, however at no point should it have the grab and tear problem. So yeah, that Mac is one knife I am still looking at (suggestions here are welcome). The other knife purchase which is still high on my list... The Mac (again Chef LIne) 4" Santoku. I prepare a salad very regularly that requires sliced strawberries. I first cut the top off and place it top down, then halve, then cut 90deg off of that into approx 5/16-3/8" slices. Doing this with a paring knife is uncomfortable, but yet doing so with a 7" Santoku or 8"+ chef's knife is really overkill. Plus I really enjoy having a few knives at my disposal. If I have something I am doing that has 'contanimated' one knife, and that project gets set on hold, that whole project can get tucked away on a speedrack, and I have other knives at my disposal (if not optimum) that are clean and ready for use. Plus I spread out the wear and tear. Yes lots of questions in there. While quite a few in my kitchen use Macs, I never would have picked up any Shuns had I been completely swayed by their opinions. After spending some time reading around here, there are perhaps even better options available which aren't necessarily more expensive. All opinions are welcome, and thanks for your time to read this.