I agree about the quality of SS vs carbon steel. 440-C stainless is pretty good, but I have no carbon steel in the kitchen to compare it with.
>> After sharpening, I always hone the knife with a steel! Never forget that step.
I use the "Vee-angle ceramic rods" to 'steel' carbon steel sheath knives and they seem to benefit from it.
My theory is that stainless edges are so soft they aren't really 'sharp' for more than 1-2 cuts, so they rely on the "bite" or "teeth" left by sharpening. In effect, tiny serrations! But I can push-cut with my better stainless kitchen knives if I touch them up every few days.
