IMPORTANT SAFETY TIP
I just wanted to comment about something that is really important. If you've been using a dull knife for some time, or forever :-), you need to take extra care when first using your newly sharpened knife. The reason is that you have likely become very used to applying more downward pressure on your knife than is necessary, just to get through the food, without worrying too much about slipping (because you likely can't do much damage). But remember how that sharp knife in the video cut paper.
So please review your other knife skills lessons:
http://rouxbe.com/school/sections/104 (slicing safely topic in particular)
1. Stabilize your ingredient
2. Anchor your knife
3. Make sure your hands are safely positioned so that you can't nick yourself - ever.
If you sing this mantra each and every time, it will soon become second nature to you and you'll be cutting safely with your eyes closed (you know what I mean). Cheers.