How often do you sharpen your knives?
I know this is a very subjective question, highly dependent on the tasks at hand.
I work meat so I tend to have to slice a lot of raw fish, and cooked meats w/ plenty of crusts (grill/plancha). We have sani-tuff boards at work so that saves on my gyuto but the slicer is abused for the aforementioned reasons. I find I need to touch up my gyuto weekly and my slicer twice a week.
My go to work knives are around the 60hrc range, they're beaters as I don't trust ultra expensive knives at work. Bent tips are a common reality w/ tight spaces.
Yoshihiro 270mm stainless gyuto
Kanemasa e-series 300mm sk-4 suji
Ichimonji TKC 150mm petty
I know there are plenty of positive reviews for the kanemasa but I'm disappointed at its sharpening performance compared to other carbons I own (white 2 & blue 2). The tool steel just doesn't seem to want to take a razor sharp edge, duration of sharpness could be better.
I can't complain too much though, it's cheap and stands up to abuse of a hectic line. Would be nice to have an upgrade...