I’ve been cooking a ton lately. My chef’s knife is getting dull (last had it sharpened professionally a ways back).
I know that I’m *supposed *to hit it with the steel before any knife action, though I never do. Also, I believe the steel only maintains the edge and removes “blemishes” on the cutting edge, but does not do anything to actually “sharpen” the knife, correct?
So now I’m thinking of getting a sharpening stone. It appears that the hardest part is maintaining the correct angle while sharpening.
Let’s say I do a good job sharpening it, then always hit the steel before a cutting session, how often would I need to sharpen it?
I’m mostly using it on vegetables (onions, peppers, potatoes and carrots), basically never on meat or bone.