Years ago I used the original Messermeister kitchen knives, then moved on to F. Dick. I had a brief fling with MAC, but didn't give it much of a chance. I'm trying to decide now if I should get a Meridian Elite chefs or Pro Mighty. My criteria does not involve the relative weights of either, I can go heavy or light. Rather I'm more concerned with the merits of their durability and cutting prowess, as well as the best way to sharpen each. I'm also quite aware after reading the threads here for the last month that if I go MAC, that will probably lead later to a Kikuichi or Konosuke, etc. Big committment, that. While I don't think stones are my thing, I would definitely consider an Edge Pro with Choseras or Shapton Glass for the MAC. The Messermeister and Chef's Classic Trizor XV is what I'm looking at if I jump that way. I currently have on hand a DMT Duosharp fine/coarse stone and stand and a DMT Super Fine diamond steel, as well as an unused leftover Rollsharp and brand-new Idahone ceramic steel. I'm just a home cook looking for the best way to accomplish simple, low-volume food processing. I'm also a gearhead, so having good equipment is important to me. But honestly, for the life of me, I don't know which way to go at the moment so some non-psychological counseling would be much appreciated.