Finally hit 500 hours on my boning knife without sharpening

I've been using the same 8-inch victorinox at the shop for almost 2 years now, and yesterday I counted up the hours logged on it from my shift records - just over 500 hours on the original factory edge. It's still slicing through chicken quarters like butter, no nicks or rolls yet. Has anyone else had a knife last this long without a proper sharpening, or am I just lucky with this one blade?

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ellis.susan2mo ago

Puts the whole "you need to sharpen every week" myth to rest right there. I've noticed this pattern with a lot of tools where the factory edge is actually better than anything most home sharpeners can do. People end up taking perfectly good knives and ruining them with those pull-through sharpeners from the grocery store. You probably just got a blade that was heat treated and ground right from the start, and you're not abusing it on ceramic plates or glass cutting boards. 500 hours is impressive but it sounds like that knife earned its keep without any fuss.

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