I'm still struggling with keeping my knives razor sharp. I've wanted to buy a draw through electric sharpener but there are none that come with rave reviews from the cutlery cognoscenti here on Chowhound. Taking them to a professional is time consuming and expensive and I can't say I have been thrilled by the sharpening work done @ the local Wusthof outlet store and now that I'm using more Japanese knives I cannot even use the sharpening steel. I've been to many friends kitchens with the $500.00 block of knives and almost without exception are dull. How do you keep your knives sharp and how often do you or a professional do this?