this post was submitted on 07 Sep 2023
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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.