Find out how often you should hone and sharpen your knife based on how much you use it and the steel type.
One of the most common points of confusion is the difference between honing and sharpening. Honing (with a honing steel or rod) realigns the microscopic edge that bends during normal use — it does not remove metal and should be done frequently. Sharpening (with a whetstone or system) actually grinds a new edge and should be done far less often.
Getting the balance right keeps your knife performing beautifully without needlessly wearing down the blade.
The tomato test: if your knife struggles to bite into a ripe tomato without pressure, it's time to sharpen.
Harder, high-carbon steels hold their edge longer and need less frequent sharpening, but they can be more brittle. Softer stainless steels dull faster but are more forgiving and easier to re-sharpen. Once you know your schedule, use the right grit and angle for best results.