I have owned a MAC Mighty Santuko knife with a granton edge for about a year now. I like it and always use a wooden cutting board. I never use it to cut through bone. Every time I use I start by stroking a ceramic steel about 25 times. It has never seen a dishwasher.
I realize that good knifes should be professionally sharpened once a year.
My question is how do you determine if a knife is a little dull or sharp or really, really really sharp? What kind of test can I use to determine the sharpness of my knife?