Have you ever sharpened a knife that would not get sharp? I just spent 15 minutes on my girlfriend's cheap-ass, chinese-made chef's knife. I went through a full stone progression etc. I noticed while deburing that it would make one slice into the cork and quit--dull as a butter knife. I added a 45 degree micro-bevel to the already obtuse edge and noticed the same behavior. I guess the bur was the only thing doing the cutting . The blade is rather thick, but still bends easily. It makes me wonder if the steel is even hardened. A few minutes wasted on a knife that won't cut paper. I wouldn't even use it as a cheese knife. I guess I have justification to buy her a new knife . "A knife like that is dangerous", that's what I'll tell her when she finds out I've spent more money.