I've been curious about shaving sharp kitchen knives as well, but so far have not succeeded in honing my knives to that keenness. My not-so-expensive IKEA damascus knife takes quite an impressive edge and will (sometimes) pass a hanging hair test after stropping. These knives were pretty sharp out of the box, I managed to improve only a little.
Tomatoes are generally used to test sharpness, but I buy chilis at a more regular basis. Their skins are quite tough as well and my knives will slice through with considerable ease!