I'm a relative newbie to this obsession, only 4 years in but going strong. Up until then I only used clunky German softies. 13 years in the industry. The sharpness, aesthetic and upkeep of high carbon steel was what attracted me to at first. I love a simple ho octagonal. Learning to hand sharpen is one of my favorite skills. That being said J knives have been an absolute revolution in my cutting game. I've had decent skills for awhile but it was always a struggle with no edge. With the superior sharpness and edge retention of my new arsenal, previously tedious prep to be an absolute joy to do. Always striving for the more consistent dice and cleaner portioning J knives made it so possible. I just love to see the look in my cooks eyes when I give them my knife and they cut with it for the first time. They just light up. Any one else have this Damascus road experience?