Soooo I got my King 1000 from Japanese Knife Imports (great business) I will be ordering other supplies from them. Anyway found a 5" Cuisinart Santoku in the back of one of the kitchen drawers to practice on. Since it was completely dull I used my Lansky system at 17 degrees to get a OK edge on it then soaked the King and began sharpening. I've sharpened and sharpened and the edge has gotten as sharp as I can seem to get it. It will cut paper but it won't slice it like my wife's new Global knife (i know bought them before i found this site). Anyway should I be able to get the knife as sharp as her out of the box Global with just the King 1000?