Yes I do all my own sharpening, repairs, and maintenance. There are several videos on my channel although I know I do need to get them better organized. As an additional resource you should check out kitchenknifeforums dot com. There is a wealth of information from the basics to state of the art.

@@garfilo1 OK Jayson, but I've done all that and what brings me to this is slicing an apple. I am now thinking I've been making a mistake by getting the finishing edge too sharp for productive food prep. Tonight I had to split a cabbage for cole slaw and cut up some applies with what I thought was a sharp knife, going thru a progression and finishing on a Ultra Sharp 3000 Daimond. The usual suspects were good.......even a hanging paper towell was clean the full length of the blade. But, I struggled compared to you splitting that cabbage and apples. I've now realized there is a differnce in paper sharpness and food prep sharpness. Got ot have those teeth.