So when I hear sharpen I'm thinking about Stones. Okay, whether you're using any electric tool that has you know, grinding wheels or you are doing it manually on whetstones. Okay, that's sharpening and that occurs as needed. After you've used your knife enough such that this this Cutting Edge has actually worn down. Okay, so that that Cutting Edge you had right is actually worn down on the top and your knife actually becomes dull such that the the steel or the honing Rod is ineffective. Okay, that's when you get to sharpen your knife and so for home use that might be once a year. It might be twice a year for most folks is probably not more than that. Okay. In fact, it could be more than once a year in terms of that interval. Okay. If you're in a professional kitchen think about twice a year as a starting point in sort of go from there again, just paying attention to when your knife needs to be sharpened. Okay, and then one last little word of caut. I mentioned earlier in today's program that. Whetstones can quickly damage a blade. So in particular I'm talking about the course stones that we might start with if we really need to grind some metal off of the blade. Okay. Usually we're not starting out with the courses Stone, but rather just the medium coarseness and then we're finishing with a finer Stone to sort of Polish right The Cutting Edge. um, I have seen knives that were sent out to so-called professionals who applied the stone probably to one of those large grinding wheels that a lot of professionals use, but of course one and really ground down the knife, I mean significantly on such that there was probably the equivalent of 50 years worth of metal extraction and I'm not kidding you when I say that okay, so beware and choose your knife sharpener if you choose to send your Knives Out Carefully, all right. Thank you.