We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
most people seem to use a steel all wrong, 'pulling' the blade across the steel instead of 'pushing' it. but I would disagree on a 10 degree edge for a kitchen knife. 20 degree is far more easy to achieve and durable.
Does that bring back memories. Back in the day, when my grandparents came for a visit, Grandad would always carve the roast - beautiful thin slices. And before he carved, he would always sharpen the carving knife using a steel.