I'm poised to buy at least one Masamoto virgin steel 270cm chef. Then I stumble across the link on eG Forums regarding Knife Maintenance and Sharpening (I can't provide a link because I haven't made five posts yet). The author's take is that good stainless outshines carbon in the kitchen because of food acids attacking the edge, making it unable to hold an edge as well as stainless. I cut a lot of lemons and tomatoes. From what I understand, the UG-10 knives are no slouches. I don't mind taking care of carbon steel, but I wonder how fanatical I'm going to have to be to keep the edge. To all of you carbon steel users and lovers: Do you use a stainless knife to cut really acidic foods, or do you just rinse your carbon right after cutting the lemon? If you still use your carbon on lemons and tomatoes, do you find your edge holding better than good stainless, same, or worse? I want to get carbon. Please talk me down. And yes, I almost always obsess and agonize when I'm making any type of equipment choice, especially when the piece of equipment will be long term. Thanks.