most of mine get no better edge than scrape shaving sharp...I use an old DMT diamond stone and a Gerber hand held small "V" ceramic unit you draw the blade through...I've never had to sharpen the Sebenza (kind of my formal knife, and would really have to be a serious occasion to use it) but routinely sharpen the Randall #10 (fishing fillet knife of very hard unknown stainless... the #4 Grohmann is not nearly that hard of steel) and EDC Benchmade's 154CM with it...along with the older Fiskars kitchen set...