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I have one of everything Cutco made 25 years ago. I sharpen all the smooth edge blades my self. The serrated have never been retouched & do a great job.
I have a set of the knife sharpening wheels from Grizzly. Once you get a repeatable blade angle set, a couple of passes on the polishing stone every couple months keep them "pay attention" sharp.
My favorites are the 4 inch paring knife, the boning knife, and the petite carvers.
It may seem weird, but I use the vegetable knife when I butcher deer. The deep blade makes consistent depth cuts when carving the steaks.
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