I have recently got a set of FarberWare knives given to me by my aunt, and also was going to sharpen some Chicago Cutlery knives, and I ran into issues. I can sharpen my Forschner/Victro Chef's knife just fine on the stone, but the others don't seem to do so well. My usual Chef's Knife can get sharp enough to shave the hairs off my arm (Completely serious), yet I can't seem to sharpen these other knives. Any ideas why? I also got a Santoku knife with the set and wondered if a Santoku knife can be used as an alternative to the Chef's knife. Would chopping an onion be good using a Santoku style knife? Finally, it seems the Farberware set came with a steel for the knives, how should I use this and what is it's purpose when you have a stone? I left my usual Forschner Knife where I used to live, but will be going back to get it. So for now I am stuck with the knives here.