When asked if too much knife sharpening reduces the life of knives, Sporting Chef Scott Leysath gave a simple answer on how to not reduce the life of your blade.
First, as Scott points out, lesser-grade knives have a more difficult time maintaining their edge. This results in frequent sharpening. In return, the edge of the blade will eventually create a concave bevel. Investing in knives with a higher quality steel will lessen the time necessary to stay sharp.
Secondly, Scott believes that the average home cook only needs to sharpen 3-4 times a year and it is the maintenance work in between the sharpening that will truly uphold the steel of the blade.
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