Sharpening vs Honing on the Work Sharp question

It really depends on how much and what kind of work I did with it last time.

A better question might be, have you rounded the tip yet?


You should probably be able to hone back into shape, unless you've been cutting redfish rib bones.

I have a ken onion edition work sharp and i freaking love it. I sharpen my kitchen knives about every 8-12 months and then i use my steel to bring the blades back to shaving sharp prior to each use. All my knives keep 20 degree edges.

Yup. But as mentioned earlier, I sharpen about once a year, maybe twice. I don't use the work sharp as a hone. I use a high quality steel for that. If you have decent knives, the edge just needs to be honed prior to normal use assuming you cut on end grain or polyeurithane(sp?) cutting boards.

I have shun and wusthoff knives. I had a steel that I bought from Walmart for like 7 bucks. It did not work. Your steel must be a harder metal than your knives. I bought the shun classic home and it is a rock star. I'm sure there are better ones out there but I know that this one works very well.