Not sure what to do and am very irritated about my knives. It was suggested to me by a pro knife person to get the KAI Wasabi chef knife. So I get that, take care of it keep it in a case, now I decide I want to get it very sharp again, I use the honing steel, pro tells me "Get a ceramic honing rod, use it lightly you still have an edge on here", I get that it get's a little sharper. Then I had a 400/1000 stone, somebody else says 400 too agressive so I get an 800. Nothing helps but the ceramic, then the KAI support tells me "don't use ceramic honing" but now two pros have told me to use ceramic and factory says don't. Tried 3M super high end polish. Basically I'm in the same spot, the knife is ok sharp, but I can run my thumb along the edge without getting cut so it can't be that sharp.
Is it really that tough to do this stuff with stones? should I just buy a machine or send it out to KAI?
Or should I buy another knife with a lower rockwell hardness?