I have read threads until my head is swimming in trying to determine the best way to get started on quality sharpening. I got to this point for several reasons, a new stove and cookware along with a freinds son demonstrating the Cutco knives. I'm not here to debate Cutco but out of the box they are pretty sharp compared to the run of the mill kitchen fare floating about my house. I've made attempts at sharpening using the Chef's Choice 110 I purchased many years back, along with a Henckles steel and another ceramic "steel" but I've never been very happy with the results. I can get knifes to the point of slicing paper but I know they aren't really sharp and they never stay sharp for long. I have one Henckles Friodur 6" and the same in a paring knife, along with Victorinox paring and the general assortment of misc. knives most all of them 30+ years old. After much reading some of the problem in staying sharp relates to my habits and on the sharpening side I've completely missed out on honing which seems to be my biggest mistake. Eventually I'll get some new knives but for the moment, using what I have to get started developing honing skills seems like a reasonable path. So I'm looking for the very basics and here's what I'm thinking, maybe the Norton waterstone set which has everything, DVD, two combo stone 220/1000 4000/800 and the flattening stone. Or another way to go would be to buy the Sharpton 120 conditiong stone and the Bester 700 and 2000 stones. I know this wouldn't produce a fine edge but again I just want to get started in the right direction and I don't tink it's going to take a lot to make me happier than the results I've gotten with what I've tried so far.