Whenever a knife is sharpened, steel is removed from the blade. I have seen old knives that have been used and sharpened for decades that now have only 25% of the blade remaining from its original size. So one does not want to sharpen a knife more than absolutely necessary. Using a chef's steel, even frequently, is fine. The standard chef's steel does not remove steel from the blade. Professional chef's usually use the … [Read more...]