this post was submitted on 07 Sep 2023
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Well, a sword is probably not gonna break after striking someone's armor 7 times, but it is gonna get uselessly dull quicker than you'd imagine. Professional chefs sharpen their knives once a month or two, and that's modern steel mostly being used against softer stuff without a lot of force. Afaik, historically soldiers did re-sharpen their blades after every battle because one battle was all it took to dull a blade made of medieval era materials.
Do professional chefs really sharpen their knives that infrequently? When I worked at a pizza shop we sharpened that cheap chef's knife like every day. Maybe high end restaurants have much better steel? That seems pretty infrequent for the amount of use it gets though.
There are two kinds of "sharpening" you do: real sharpening with a whetstone, and honing with a honing rod. The latter is something you should do very often, the earlier shouldn't be necessary daily or even weekly.