OK, I'm convinced, and I'm tired of dull kitchen knives.
Where does one buy a good steel, and how can you tell it's a good one?

AAguy at a county faair was selling a knife sharpener. Did damazing things
with a mortar hoe, rusty knives, etc. Suddenly a light flashed... Now at
garage sales if I find a rusty butcher knife, it'll soon be mine. That sort of
iron seems to take a good (not long lasting) edge (slices paper-a test). It
will also raise heck with a tomato.
Paul in AJ AZ