Yeah, I use a smooth steel. These knives get truly dull. I sharpen them myself with wet stones and I've tried various angles on the blades. I have 5 victorinox

Yeah, I use a smooth steel. These knives get truly dull. I sharpen them myself with wet stones and I've tried various angles on the blades. I have 5 victorinox chef's knives of various size. And two victorinox filet knives that I use for cutting fish and breaking down large cuts of meat. The filet knives last a long time because they very rarely touch the cutting board. But for the most part I use a MAC chef's knife. In about 9 months time I will have dulled all 5 victorinox chef's knives and the one MAC knife I own. And the MAC gets more than half of the load during that time.