I agree; K Sabs are usually sent to me with an edge that needs my attention right away. Seriously, once you set a decent edge on them, they are easy to maintain, and are my preferred style. Yes, I think they need work as soon as they arrive. However, they are the best knives a chef can have. Buy a bunch of expensive Japanese knives if you love what you read. Or pay double for a clunky German knife. K Sabatier carbon knives are the easiest knife to sharpen to light-saber sharpness. The stainless steel "high carbon" K Sabs are still better than any German knife I own, and are half the price. However, like I said, buy the Carbon Authentique knives. You will see that they all come with the brass rivets, and sharpen easier and become sharper than any knife you own.