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maybe get a D&D game going

Any good tutorials?

I would be interested in seeing what kind it is. A lot of sharpeners have both coarse and rough whetstones.

A really great meat thermometer, like a thermapen, can be very pricey

I also recommend a honing rod; a good ceramic one will run you 40 dollars or so. Takes some skill to use, but it will change your life. Your blades need to be realigned.

It differs from a sharpener in that a sharpener takes material off the knife. You should hone every few weeks; sharpening should come once or twice a year. Sharpening too frequently will a noticeable reduction in the knife’s physical size relatively quickly (not that it still wont cut).