I recently spent a considerable amount of time slowly getting my leatherman Wave knife sharp enough to be useful in butchering some poulty. Much to my dismay, it seems that the knife really can't hold an edge for more than about 1/4 of the job, and a simple honing does not really bring the blade back to a decent edge, I have to re-sharpen it as if it has seen really hard use. I use one of those "V" shape ceramic sharpeners, which works fine, but maybe that's why the edge does not hold? I'd love some advice.