Originally Posted by The novice
I take it to a sharpening store where the guy using increasingly finer grits of sand paper on a belt sander
You may want to explore another sharpening alternative. Even a German stainless steel knife can achieve a decent edge and hold it for a while. Might never be as fine an edge as a Japanese knife but German knives have served many professionals for years in a very adequate manner. They are capable.
I don't know much about your Dexter, but I've had good success with several brands of American knives. The one's I have are all carbon steel... some without even a marking to identify the maker. They can be sharpened easily, hold a good edge, and are relatively inexpensive.
How long is the edge lasting for you? How often are you having it sharpened? How are you honing in between sharpening?
Edited by BrianShaw - 4/15/16 at 10:08am