Don Nguyen
Senior Member
- Joined
- Oct 17, 2011
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Most people I know don't sharpen their knives. Let's say I buy a decent knife with a working edge, and take good care of it (soft cutting board, washing separately, keeping dry, storing safely, no abuse).
If I don't use a sharpening stone, how should I best keep that edge? Regular honing on a rod, and send it for sharpening every couple months?
If I don't use a sharpening stone, how should I best keep that edge? Regular honing on a rod, and send it for sharpening every couple months?