I sharpen the knives at our our house. Generally, I take them up to the 6000 stone. Our knives are mixtures of fairly good quality (chef's knives at 100-150$ range). No knife is ever allowed in or near the dishwasher. I hate dull knives
LOML's favorite knife is the small Messermeister Fillet knife with a really thin blade (we have 3 good fish knives beyond a boat knife - sized depending upon the nature of the work (rough cleaning/filleting with a 10" blade for cleaning big fish, bone cutting - a single bevel Japanese knife with a thick blade, and a fine 6" kitchen fillet knife). I am still working on my damasquene Yanagiba.
Shawn
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