remember. . a steel only trues an edge.. not grinds it
I can cut a rope tomato with just the weight of the knife!
My point, really, is that once the knife is sharp, you can keep it sharp rather than later having to go back to a professional.
one of my favorite knives is a cheap one that I think I got from Tesco about 10 years agoit's really soft steel, so is easy to sharpen using a roller sharpener and a coarse stonedunno what grade steel it is, but it gets tiny rust spots if it gets left wetobviously it gets blunt and knicked easily as well, but it feels good to hold and I don't mind other people using itgod, my life is interesting