Dropped the knife off at the post office this morning, so it is off to Dave's house. When I got it, it wasn't very sharp at all, and there was a place at the belly of the edge which looked like somebody might have cut food on a ceramic plate. You could see light reflecting off the edge, and it had no bite on my fingernail in that spot. I tried using a steel to draw the edge out again, but that didn't work too well. You could tell where the sharpmaker had been used by the light scratch marks on the edge, so I decided I would use the sharpmaker to fix the rough spot on the edge. I am not sure why CR recommends the Sharpmaker because the Sebenza has a convex edge, and the 204 doesn't seem to be at the right angle. I didn't want to do any serious sharpening on the knife, so after a few passes on the brown stone, and a few more passes on the white, I gave up trying to get the edge right with the 204. I it took to my new 10" Pro Combo leather hone I got from HandAmerican.com and used the 800 grit and 1200 grit Silicone carbide and then the Chromium Oxide to polish the edge back to a factory finish. I still didn't get that spot totally fixed, but I'm sure it won't take much more work than I did. The spot is still there, but not as bad, and you can only see it if you hold the blade right, so I hope I haven't scared anybody with this post. Unfortunately, the Sebenza came to me at a bad time, as I just received my new BM 806D2, 921, and 940. With 3 brand new knives, it was very hard to let them go long enough to really use the Sebbie. I did play with some, but just opening and closing. I only cut a few pieces of cardboard. Nothing major. Didn't do any food prep, since I don't know where it has been, and I'm not too keen on eating with a knife that might have drawn somebody elses blood. Sorry, I guess I'm just picky

. Anyway, just wanted to keep everyone up to date. Sorry I didn't get it out on Saturday, but my schedule became unexpectedly hectic. Hate to let it go. Maybe it will come back to me in a couple weeks, and I'll get to put it through it's paces more.
Mike