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RussyJ20
The knife gets sharp enough to dice soft tomatoes, which is as sharp as I ever need it to be as a kitchenknife. Then loses sharpness over three or four meal preps and stays like that for maybe ten to fifteen more before I get fed up and sharpen again. Still sharper than most things, but no longer goes through soft tomatoes without going up and down the blade a bit to find the place where it's still sharp enough to 'bite' into the skin. Which makes me think I'm raising a burr edge when sharpening, since I think a decently heat treatd W2 (which this is) should have better edge retention than that?
@lynx appreciate the offer but I've sharpened shit steel and it is really no fun at all on a 1k stone..
@jupiz I sharpen at the cutting edge. At least that's what I think the shiny 0.5mm or so at the edge is..?