Hi all. Home cook here looking for a chef's knife I can get sharp and keep sharp. I have two chef's knives: a Global G-2 I bought 4 or 5 years ago and some cheap Henckels that I've had for about 30 years. God knows what the deal is with the Henckels, but I can't seem to sharpen it so that it keeps its edge for more that a day or two (I use DMT diamond stone, combo M/F). The Global seems to get a little sharper, but it also doesn't keep it's edge for long. Maybe it's my technique, but I have an old carbon steel knife of pre-WWII vintage that I can get sharp in just a minute or two on the stone, the edge is much better than either the Global or the Henckels, and it keeps its edge for quite a bit longer. That's the kind of edge I'm looking for. The problem with the carbon steel knife is that it's not a chef's knife; it's more a 6" utility knife. So, I'm looking for ideas where to start shopping. Given my experience, I'd be inclined to go with carbon steel. I have no problem maintaining that properly and I assume that I can get a little more bang for me buck. But if modern types of carbon steel would do the trick, I'd be happy to consider those as well. Whatever it is, it has to be something I can learn how to sharpen properly without requiring a high level of sharpening expertise. I cook normal stuff: meats, fish and vegetables. Not too much hacking of chicken bones or butternut squash. I cut on a basic maple Boos block. My budget is less than $200. It doesn't have to be pretty, it just needs to get the job done. Your guidance would be appreciated.