Like Jim, I have one Chicago Cutlery knife among the cooking utensils. It does get nicely sharp when sharpened. They tend to dull quickly and nick relatively easily. The Messermeister and japanese knives I have are more difficult to sharpen but stay sharp longer. Sounds like a conversation about chisels, right?
My fillet knife has been known to pass the hanging hair test. It of course, dulls on fish skin (Yellowtail and Tuna have tough skin).
Shawn
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"I resent having to use my brain to do your thinking"