I've got a few methods of sharpening. A grinder, a Sharpenset, a couple of Japanese stones and a Lansky. Most of my knives are razor sharp, as are 'er indoors' kitchen knives. Most of those are Sabatier and take an edge pretty well and easily.
There is one knife that will not sharpen though. It's a fairly unused (because it's so blunt) kitchen knife. It's about the size of a carver, made by Le Crueset. I know they aren't particularly expensive, but are they made of some awful steel that won't sharpen or am I missing something?
I spent ages with the Lansky on it last night going through all 5 stones and a strop. It felt sharp(ish) to the touch but struggled cutting a cucumber. I noticed the blade is thicker than the other knives, but surely an edge is an edge?