First of all thanks to everyone for all of the content and conversation on these forums. I learned a lot... Unfortunately now I think I'm a bit more confused than when I started. A little background I have a set of henkles twin Signature forever. They're pretty beat up, don't seem to get very sharp, and also don't seem to keep their sharpness very long. I was about to get a Murray Carter Santoku (For no other reason than my brother-in-law really loves the brand and I can do gravitate towards this knife in my henkles) but my in-laws just gave me a couple Shun Classics for Christmas (4" paring 8" chef) After only using the chef knife for a short time feels very foreign in my hands not as much from accounting perspective but the rock on the blade feels very steep I guess I chopped up and down more than I should but it feels like the blade is in the wrong place every time I try to chop. I've read a lot of the commentary from BDL and others regarding Shun and I completely appreciate the insights question I have is regarding the chefs knife as it was from sur la table and I don't have the receipt. Should I just get used to this and invest in other knives outlined on these forums? Or get something that feels good to me in the store and add to the set as taste grows? The other question is around sharpening… Is there a sticky or FAQ around sharpening stones in this forum? Id like to get just a general approach of the best stones to buy if there is such a thing so un specific. Thanks advance, I'm sorry if this is confusing.