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.
Work Sharp designs sharpening solutions, both powered and manual that make sharpening and maintaining fast and easy.
