Just joined. I'm an avid home cook, and have used some inherited Sabatier knives for years, some stainless, some high carbon. I had them sharpened regularly with a local service, and for the most part was blissful in my ignorance. That all changed two Christmases ago when my wife bought me a Damascus Gyuto from Japanese Chefs Knives. Now I'm hooked and have purchased several beautiful knives from Chef's Knivees to go, Japanese Knife imports and Epicurean.
Unfortunately, I've been lax in learning to sharpen. Luckily the chef at a Japanese restaurant in town has been taking care of them for me. I'm hoping to learn about sharpening and knife care and take the plunge into buying stones. Little did I know that the world of sharpening techniques, equipment and philospohy would seem even more broad than the knives themselves!!