>>1654593Normally, that is due to a rolled edge and the hone just straightens it back. Stainless steel knives have that problem a great deal when used as kitchen knives. The SS is softer and people tend to be pretty harsh when using knives in the kitchen. Like cutting on surfaces other than a proper cutting board or cutting against bone with the wrong type of knife.
It took me about 5 years to train people, in my household, to stop cutting directly on dinner plates, stop tossing dirty knives into the metal sink, clanking them against hard surfaces, or even putting them blade down, in the dishwasher, with other tableware utensils.
>>1654624There are times I wish I had a long handled screwdriver.
>>1654708"Razor sharp" isn't an angle, it is a smoothness to the angle. It shouldn't be confused with the angle a razor blade is shaped to. Microscopic jagged edges are polished out. This is why you can take an axe edge, one of the widest angled edges, and polish it to be razor sharp then shave with it. You don't change the edge angle when doing this. With fewer surface imperfections on the edge the better it will stand up to wear and tear. You actually increase the cutting surface by removing what is essentially a microscopic serrated edge, making it smoother.
The largest problem people have, is with their sharpening style and/or materials. They can easily change the angle, even with a leather strop and polishing compound, simply because the edge presses the leather down like a pillow which instantly changes the geometry of the polishing surface. Which is why only very light pressure is needed while stropping.
