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I don't know if it still holds true, but I know when Grandpa was a chef, the average chef kept 2 sets of knives - one was out being sharpened, while the other was being used, and you swapped weeks. During the week, you just steeled your knife. They were more worried about being able to put a good edge on FAST than in HOLDING the edge (usually the better a steel holds the edge, the harder it is to sharpen)


I have a relative who works as a chef and a friend who runs a butcher's shop. Both would agree with that wholeheartedly. Those folks use knives all the time, mostly for precision cutting stuff like vegetables and meat - very soft materials by nature. So what they need is a super fine edge that can be fixed quickly when necessary (ideally steeled). Hardness and edge retention are way secondary and indeed, a very hard edge might well be counterproductive.

I've also noticed the pros tend to keep a couple of designated knives specifically for heavier cutting (bones etc.). A thicker edge is better for that kind of work and lasts longer. But of course it's not meant for any other work in the kitchen.