Many people claim that SY (and other Busse-kin) knives ship with thick edges that must be ground down if you want them to slice well. I can keep knives sharp, but I'm wasted on reprofiling edges. Is something like a Lansky system effective for this? or is there a better way? I know some of you will recommend just using sandpaper, but I'm looking for something a little more idiot-proof. Thanks