Hi everyone! My first post here but I've been reading this forum for a while now.
I wanted to start a discussion about knife sharpening frequency. How often do you sharpen your kitchen knife? Let's say you start off at hair popping sharp and I'm guessing while using the knife it will gradually duller. How dull do you let it become and how often does the knife need sharpening? Or maybe stropping for that matter.
My favorite knife is a Tanaka Kurouchi Santoku, blue steel II. The steel is hard enough to scratch glass and it will chip if not properly looked after but I still need to sharpen it about once a week. Meanwhile I strop it with leather. My sharpening skills need to get better because I feel I still have a weak and rolling edge when I have finished sharpening. It'll be very very sharp but not for long. It could be rolled even after one salad chopping for example.
I'm interested in this "kirenaga" discussion because it would be interesting to learn that maybe some of your knives you use could be shaving sharp for a very long time etc. I've not read about these experiences too often.