While not a knife nut (yet), I definitely appreciate a good sharp knife.
Ive been cooking professionally for 16+ years and developed my knife skills to a very high and fast level (Even if I do say so myself).
I have had my knives "professionally sharpened" only once and they not only took off 5-6mm worth of metal of the tip and edge but left me with a 3mm deep scallop behind the bolster, and from that point on I decided to do it myself from there. I actually thought that I was pretty good at it (after all I could consistently shave with my edges) until I started reading this forum and realised how sharp a knife could get and how much I just didn't know about the topic.
Well thanks to everyone who is here on this forum and teaching me (and others) how to get the most out of their blades and stones. I'm really looking forward to learning more.