So this week at work, i had a problem with my knives. I sharpen on my days off (chosera 400, 1k, 3k, 8k then strop balsa with chromium oxide). Anyways, i have a shun classic 210 chef knife that i use as a beater, and it was not cutting cleanly through food but instead sliding on carrots and the skin of tomatoes, although i took it to a point where it would shave. Had the same problem with a konosuke hd petty. My question is; is there a specific limit where you can take certain steels? Where would you stop sharpening or stropping to avoid this problem?