Because when I sit a freshly (Wicked Edge) sharpened chef’s knife on a ripe tomato it slices through with only gravity pushing on the knife. It’s a beautiful thing and truly makes my day.
I would say yes you are. It takes one to know one. 
It sounds like your thoroughly enjoying your hobby. But you could always look up OCD In the DSM-5 ?.
I suffer from the same: https://moleculepolishing.wordpress.com/2015/06/26/will-a-knife-with-a-polished-edge-cut-a-tomato/
Yep. I’m afraid you’re about as sick as the rest of us. 
I too suspect you have the sickness. People who have been perfectly normal for their entire lifetime are known to become obsessive-compulsive sharpeners when they see what can be achieved with the WEPS. Any practicing psychiatrist can treat this with any of a number of common meds, but the question is: Why would you want to?
The good news is…there’s help, The bad news is…we are it. 
Or at least that’s what they told me when I joined a few years ago now. Come to think of it, I never seemed to have gotten better, just sharper n sharper knives. Cant count how many times Ive said “Sharpest Knife EVER!” lmao
This is good stuff. We sickos are a rare breed. It’s great to have a place to come and visit others with the same affliction. This is kind of like a leprosy colony for people with sharpening addictions.
First, a very happy Indepence Day to all our good friends in the UK! And, as John Cleese would say “And now, for something completely different…”
Today, I was gifted a photo in which I thought you all would find enjoyment:https://photos.smugmug.com/My-First-Gallery/i-7FmzKJ2/0/O/IMG_1206.jpg
That’s awesome. I showed this to the wife and she wasn’t as excited about it as I was.
The problem is, it wasn’t a new pair of shoes or a new handbag.
For how long does it stay that sharp if it is used by your wife for daily kitchen routine tasks? What is your progression for resharpening? Thank you!
Now it stays sharp a good amount of time time. Of course I needed to sell my wife on not putting them in the sink or dishwasher, EVER. These are just basic kitchen knives nothing special probably 420 hc so they will not hold an edge forever but touch up very quickly.
I went from 100 - 1000 diamonds then 1200-1600 ceramics. From 800 till 1600 I go fairly lightly. I think it gives a sharper edge. I didn’t bother stropping and don’t think I ever will for these knives.
I’m just thankful that I don’t suffer from OCDOCDOCDOCDOCDOCDOCDOCDOCDOCDOCDOCD
In that case I’m sick, too .
https://vimeo.com/139127846
Yes you are.
This isn’t just a forum… It’s a support group!
You know I have thought about the addictive process of this, and have thought, humans have been sharpening things for ages. Im guessing there is a genetic disposition to sharpen stuff.