If a knife gets extremely dull (which I do not let mine reach that point), I'll use a Lansky to re-shape the edge and finish with a finishing steel and then a strop. Most of my knives only need an occasional touch up from my fine diamond steel and then my finishing steel and then strop. When I'm butchering a deer I keep the finishing steel handy and wipe the blade clean periodically and hit it again. You can shave hair with all of my knives. Like Bronko says, you rarely get cut with a sharp knife, but it's easy to get cut with a dull one because you start applying more pressure than necessary and slip. Knives tend to dull mostly while you're using them on the cutting board. I also prefer to use quality knives of carbon steel or carbon/stainless blends. I hate stainless blades.

BPS