— Andrea Ryan

Wow, that's a it's an interesting question because I it depends on how much you're using it. Right? So when you open up a chef knife and you buy it for the first time and you you open it up, it's going to be the sharpest it ever will be it is, you know, at least if it's a quality knife, they are very sharp when they come from the factory. So it should be a little while before you actually have to hone it now for those of you don't know the difference between sharpening and honing when you're using a chef knife as you cut with the chef knife like this. Bottom Edge, I'll actually start to curve over just a little bit so it'll kind of curve over like that. And then you're using a honing tool to be able to basically scrape off that edge and kind of get it to the point because you basically want to you know, the end of it to be like a triangle as it's coming down but it starts to kind of curve over a little bit. So if this is the this is the very tip of the knife it'll start to curve over like that a little bit but I've used a honing tool a little push it kind of back into straight you do it on both sides now. On a good knife as your first buying it that steel should be very hard right and it shouldn't bend over too quickly. Now even if you're a professional, you know after days of cooking you might not need to do it. I typically if I'm gonna be doing some bigger meals. I'm gonna hone my knife, you know, at least once a week sometimes if I'm doing a lot of cooking. I'm gonna do it between every time I actually cook but a brand new knife is a little bit different you'll notice that it starts to get a little taller than when you started and that's actually kind of the point where you can say, okay, try the honing tool on it. See if it gets that sharp edge you're looking for again. So Andrea, there's no specific answer for that. It really is just depending on how much you're cooking and how much you're using for it, you know honing the knife is fine, but it might be a week, you know, maybe even two before I actually have to hone the knife to start out depending on the brand of the knife. Hope that helps.