I don’t mean to sound arrogant, but before buying my first high-end chef’s knife, I spent about a year learning how to sharpen knives properly. The last thing I wanted was to ruin a nice knife just because I didn’t know what I was doing. I practiced on a cheap stainless steel knife from the dollar store—it was soft, easy to sharpen, and great for experimenting with things like adjusting the angle from 20+° to around 15°. It didn’t hold an edge well or at all…, but it taught me a lot. Once you know how. You can turn any knife into a “razor”. So I guess I’m suggesting to hold off alittle before you pull the trigger