@jonobie Excellent. I'm a chef in a busy restaurant and am (among other things) the "knife guy". Been doing knives for 45 years. I do all the working knives in the restaurant.

When doing prep work, there's nothing more satisfying than a sharp knife with the kind of edge you need for what you're doing.

Just be aware that there's no one-size-fits-all with knives. Depends on what you're doing. Slicing tomatoes, chopping onions, cleaning a tenderloin, cutting cooked chicken breasts are all different things.

I do recommend learning how to hone a knife. Knives need frequent honing.

At any rate, since they do this professionally, I'm sure you'll be thrilled with the outcome. 🙂