TomD
Those folks get a hit on the belt sander, because non-sharpeners always wait far too late. And anyway, that is how pros sharpen blades.

I agree about carbon steel, but good stainless is nearly as good, and nowadays they won't let you use the knives we like in a restaurant, which probably says something about what we should be buying also. Probably more pros cut with large chef's knives made out of stainless plate with poly handles sold in blister pack, than anything else.