Quote Originally Posted by StagLefty View Post
I have found since I started wood carving that if I strop my knives before I start carving that my knives stay razor sharp. I've read several articles that state if you strop your knives regularly you shouldn't have to" sharpen" them.
That said I probably have every sharpening method known including a Work Sharp hahaha
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.