Couple of updates.
Since beginning this thread, I have aquired Dave's set of core stones and a strop set from...ugh...wherever, but yeah. I've been practicing pretty hard on some cheap knives on the stones (either mine or some dull friends kitchen knives). Last night I decided to go all out on the Shun 7-inch Asain cooks knife, which I have been primarily using at school in place of the Mercer that is issue (Shun far superion).
I have picked up a few comments, as one of the TA's noticed the Shun on the first day and said, "wow, nice knife." Keep in mind this is a $95 Shun. I said, "yep, you can get them for a great price with our student discount at SLT right now." He responed, "oh yeah, I love Shun, I have their chef's knife. I don't think I've ever seen a Foundations I student carrying one though..."
I chuckled a little.
Well last night as I went to sharpen said Shun, I was working pretty late. At some point I screwed up. After stropping and removing scratches with those colored sand paper things, I ran my finger over the edge. The bottom half of the blade was completely smooth. It was like a used up kitchen knife. Not sure how I screwed up, as I had checked progress after the stones. Additionally my sharpening on the stones had been extremely effective on my friends butterknife-like Santoku.
Anyway, it was too late to restart. So I said, "screw it, I'll just take in the Carter for our hour on knife skills." Bearing in mind everything we've mentioned in this thread, I wasn't worried about anyone taking it, or even any one grabbing it for their own use a la minute. We have a small lab with four stations and 13 people total. My station only has three people. A 45-year old pilot and his 17-year old son whom I've built a great relationship with. (Note, the father has a 9-inch Shun Chef's knife which he's pretty proud of, and I won't discount him for that. He did drop it the other day though and completely took the tip off). Additionally, no one in there has any clue whatsoever who Murray Carter is. Frankly I don't think the Chef Instructor does either. Maybe he does, but I'm not about to brag about the fact that I'm carrying a $500 knife.
Anyway...I proceed to go through knife skills. Damn. I'm so much more efficient and precise with this knive. It's a shame that some chef's would do themselves the disservice of not employing the superior technology that is available out there. My fine jullienne received high marks, and I was the only one who did it properly. There is no way I'm leaving this at home for our remaining three classes. When I start Foundations II, I'll leave it at home for a few classes, just so I can get a feel for my classmates, but it makes my tasks so much damn easier.