I've got a set of steak knives that are in sore need of sharpening, and I was just wondering if there are any opinions out there as to what angle is best for these knives. I get a lot of use out of them, and often use them as general purpose table knives. Of course, the edge needs to be suited for slice cutting moreso than push cutting. It also must stand up to repeated (sometimes heavy) contact with a hard substance: Porcelain. This is a unique problem for sharp-edged table knives.
I have read the sharpening FAQ, but am still unsure what angle and grit to use. Would a double-grind be useful in this case?
The knives I have are Farberware, and I've been generally unimpressed by them. They might soon be replaced by a set of Forschner kitchen utility knives; has anyone heard anything (good or bad) about Forschner knives? Their line of rosewood-handled knives look pretty nice.
Thanks in advance,
-Jeremy
Ps-I've heard some people talk of double sided (2 grit) synthetic stones. Where might I find a good deal on these? The local Lowes store doesn't seem to carry them.