Looking for advice on knives and sharpening. We've got the typical, nice-looking stuff you get as wedding presents: decent department-store stainless. The problem: I can put an edge on them, but they won't KEEP an edge. It's like the time spent in the knife block just dulls them.
I've got several good pocket knives and a USMC KaBar that I can put beautiful edges on - and they'll hold the edges between uses. But my kitchenware just doesn't seem willing or able to follow suit.
I've tried my flat stones, SpyderCo Tri-Angle, diamond flats, you name it. I can get, with more effort than I think it should, an edge that will serve me for one prep-session. The next time... meh.
All of which makes me concerned its the steel, rather than my technique (but I'm open for criticism).
So: is there a problem with stainless knives where they just don't like to stay sharp, a step I'm missing, or what?
Related: I'm willing to buy a couple of good knives (and take care of them) - but want to stay in the 'reasonable' range, price-wise... say $75 - $140. I've heard there are good Japanese made knives in that range, but also to be cautious about where I get them from. I like a blade around 8 inches for the 'large prep knife' (don't know the proper term) and 4 inches for the smaller.
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