Quote Originally Posted by ray1970 View Post
I have never sharpened any of my kitchen knives. I have a honing steel that I use from time to time on them and they stay really sharp. The honing steel doesn't remove any material from the blade but simply takes any material that may have "rolled over" to one side or the other and rolls it back to center. Even my EDC knife that I abuse every day seldom needs sharpening if I just make a few passes on the honing steel every few days. Only takes a few seconds and I can do it quickly before I head off to work.
Funny you mentioned that Ray. On a long time you tube channel the other day guy says honing steels are the worse thing to do with a knife. I have used a honing steel on all my kitchen knives forever with great results. Same principle as stropping- do it before they get dull !!