I have a set of Shun Classics that I hone maybe once every two weeks. They are still incredibly sharp after 8 years of daily, extensive use and I’ve only sharpe

I have a set of Shun Classics that I hone maybe once every two weeks. They are still incredibly sharp after 8 years of daily, extensive use and I’ve only sharpened them three times on my whetstone. I will only break out the stone if I can see missing chunks in the blade edge; this is the goal of sharpening: to remove the blade material around a divot to create a new, continuous blade edge. Also, make sure to use a honing steel. If you “hone” on one of those ceramic sharpening rods, you will reduce the life span of your knife. Ceramic removes blade material, steel simply realigns it. The edge of the blade will curl over with use, honing straightens it back up, no need to remove material!