I've been sharpening now for about 2.5 years as a home cook... and I feel my edges are getting better all the time. I can make a very sharp edge, I'm currently hunting for retention (I can make a nice sharp edge, but it's "gone" after 2-4 cutting sessions -- as in noticeably deteriorates, it's still sharp by most people standards).
Beyond that, though, I've been having an issue. My knives can easily shave hair but won't fall through a tomato. No matter what condition they're in -- if I just finished a sharpening session, they won't and if it's been a month or so, they just sit right on top and laugh at me, but they can still shave. What's going on here? Anyone have a bloody clue? It also doesn't matter which knife I'm using.