So, what the Hello happened? Did those guys sharpen everything and we have never had to need their services again?
I recognize that steel qualities have improved, kitchen knives do hold their edges for longer.
BUT, in my kitchen, I need 4 of everything. A dull edge drives me nuts. I can and do fix those.
MY GF likes white ceramic blades for kitchen prep. I think they're brittle and they chip easily.
Mind you, they stay sharp 10X longer than steel and I don't care what you think of your steel.
Where are the sharpening people? I have a standing opportunity to teach(?) sharpening to people in my little village. Should I become one of those faceless dudes, pumping a bicycle grinder?