I am, I feel, a better than average sharpener. Nothing fancy. I use a King 1000/6000 stone, a ceramic rod and every now and then start everything over with a 400 stone. Like I said, nothing fancy, but effective. I have no doubt that I have the sharpest knives at my school, my classmates tell me so.
Today I was slivering olives with my Nenox petty (type G). This is a work horse knife for me and I have not sharpened it in a while. It still effortlessly cuts through everything though.
A classmate was walking by and wanted to show me his short Shun chef knife. It was sharp, I cant argue that. It had no problems with the olives, but I immediately noticed his knife would stick into the poly cutting board while mine would just glide across.
Any idea why? It didn't feel like a pressure thing, more like the board grabbed his knife.