Alright, I'm going to go right out there and say I used an online thesaurus to find a synonym for "knife" that started with the letter "T." Sometimes I like to alliterate, and not all words cooperate. Ok, so I have this compulsive urge to sharpen any knife I see. I will take money for my services, but I actually enjoy it so much that I'd gladly do it for free. Anyway, I know my aunt has a reasonable amount of knives, the majority of which are chromium steel serrated steak knives. Six of her knives, however, are your standard flat edge variety, and one beauty is a rare molybdenum alloy. That was a joy to sharpen; soft enough to accept the modest efforts of a practised sharpener, and hard enough to hold a razor's edge. Two of those knives, however, are Schinken Messer stamp-ware (a term normally used to describe actual stamp paraphernalia, but that I've bastardized to mean any bladed piece of metal that, instead of being forged, was stamped out of a sheet of stainless steel and haphazardly tempered) pieces of utter shit. They're too damn hard. I spent a good 15 minutes on each one, trying to find the perfect edge, and as soon as I succeeded I washed the knives. Big mistake. The first Schinken cut straight through the coarse side of the sponge like nothing, but at a great cost to the edge. The steel is too brittle. It's one of those double edged sword scenarios, you know, where you can succeed and still get fucked. As soon as I inspected the edge, I discovered that if you cut anything with as much surface area as a sponge, the blade fails and needs to be resharpened. Screw that. I'm sticking to blades that appreciate my TLC.