[globular-toast]

> Sharpness is a product of sharpening, which should be done regularly for good results.

How often? I have a Japanese santoku knife made of VG10 and I really like it when I get it razor sharp. But is it normal that it loses that after a few weeks? Do I really need to keep sharpening on a whetstone that often? I cut vegetables almost every single day.

[Zak]

Knives should be sharpened when they no longer cut as effectively as the user would like. Several weeks of daily use with no maintenance is probably longer than I would go, but I do not know your knife.

It's not necessary to use a whetstone that often though. My preference is a leather strop with a fine (under 1 micron; I use 0.25) diamond paste on it, and it usually only takes a few strokes (around five) per side to restore my gyuto to performance I'm happy with. The duller I let it get, the more time it takes to restore.