Used the Messermeister for last nights dinner. And I can say wow what a difference. Much sharper than my other knives, which is not surprising as they haven't been properly maintained, but even still I don't remember them ever being this smooth making cuts. Slicing a potato with very little effort it just glides through the material. An interesting side note about knives and kife safety. This knife responds very differently to pressure and effort. With my other knives I have a certain expectation of what it will take to make a cut and how it will respond. The new knife is different enough that it is more dangerous, at least until I learn how it responds. I noticed this right away and slowed down. I like my fingers where they are.
I also tried sharpening the Chicago with mixed results. I think I used to steep of an angle. The back of the blade was only a 1/4 inch of the stone. After working through all the different grits I used it on a tomato and while it cut readily I could feel rough edges grabbing as it went through the tomato. In comaprison the Messermeister is smooth as silk. I think I'll move this sharpening talk to another thread, but CK which stones would you have purchased?