Originally Posted by Jorge
Kitchen knives go to a pro and I pay $1-3 per knife every year or so depending on how much I use each knife.
Fighting knives from back in the day when I had illusions of fighting to the death. I do them myself with a mix of ceramic and diamond stones.
I am with Jorge here. My kitchen knives all go to a pro about once a year for a good sharpening. I keep them sharp by honing frequently--as in every time I use them, essentially. I even hone my steak knives before putting them on the table. [no serrated edges, I hate serrations on steak knives, and no rounded points either.] Sometimes I even break out my grandfather's leather strop and dress the edges with that. [mostly for show, though]