Here's an interesting presentation on knife making steels from what sounds like a credible fellow. Whether you make knives or just buy and use them, this guy makes some interesting points that could save you money if shopping for a new knife. Be forewarned, it's kinda nerdy and technical, but he presents it quite casually.
I personally never paid much detailed attention to my kitchen knives until I returned to whetstone sharpening, then a whole new world of use and detail opened up to me. I've since learned I can sharpen anything to razor sharp from a $2 knife to a medium dollar ($75) stainless knife to a Ka-bar or machete.
Oh, and for those who struggle with angles and whetstones, I have one suggestion for starting on any dull knife: go a tad steeper and press harder than you think you need to on the low grit stones (120-400 grit) when you start. Use lighter pressure as you develop your burrs and progress through the process.
I was always a bit too gentle when working on my vehicles, but if I had the right tool, sometimes it just took some muscle. Same thought process with stone sharpening. Try being gentle to start. If that doesn't work, lay into it.
