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Originally Posted by ironchefkorea
you should be steeling your blade before every day's use. if you're steeling 10-15 times and your edge is lost quickly, then you need to take it to a stone. the human error of knife strokes often leads to the uneven dulling of blades. the steel fixes this problem, but will dull quickly if the blade needs to be stone-sharpened.
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Also, most home cooks should take their blades to be professionally honed when the time comes. It's a precision job that is easily botched, and most of us just don't have the skills.