So last night I was preparing dinner and came to the realization that my block set of knives is useless. I typically only use the chefs nice and the rest are just collecting dust. I started browsing online to find the correct way to sharpen it and stumbled upon this forum. I realized I'm clueless to all terminology. What hard copy books do you recommend to read for gaining a basic knowledge of higher end knives. And please be kind. Up until last night I thought my calphalon set was top notch!