Interesting profile of knife sharpening from The Guardian, a major UK daily newspaper:Â Sharpen a knife | Life and style | The Guardian.
A rather interesting excerpt - which can also helps to educate a wider audience about kitchen knives (and sharpening them…) in general:
Most high-street kitchen knives are designed for stain and wear resistance rather than to stay sharp for any length of time. To compensate for this, most kitchen knives are forged soft, making it possible and easy to resharpen them at home using a sharpening steel.
It reminds me of my favourite mantra about sharpening knives:
Little and often.