There is a big difference between honing and sharpening your knives. Good knives (some of my favorites are Wusthof and Henckels) only need to be sharpened once or twice a year. But honing is an entirely different thing! You should hone your knife on a honing steel every single time you use your knife. (On large chopping or slicing jobs, you might even want to hone once in between all the knife work!)
Honing your knife basically realigns the edge of the knife - making a ragged edge smoother again, but not removing any metal (as sharpening does.)
To properly hone your knife, invest in a decent honing steel. (I love )
You'll be amazed by how much this will help the efficiency of your knives - AND make them last for years and years. Enjoy, home cooks!
