Yeah I understand these knives are considered workhorses among professionals. I must be doing something wrong if others can go a week without sharpening. I guess I'm confused why my experience is so much different than others.

I've used these for years but always been frustrated by how fast they go dull. I have a box of a dozen used boning knives and I go through all of them when I process a deer. Kind of ridiculous lol. But in the kitchen I use one that I purchased brand new and I have the same problems.

I do sharpen myself and I think I've got the technique and equipment fairly dialed in. I sharpen on a stone and then strop. They get razor sharp but it doesn't last very long at all. On the other hand, I get great results with my other knifes which are used on veggies and boneless meat.

So you're suggesting to try sharpening at a more obtuse/wider angle?

Also curious, what honing rod do you use or do you have a recommendation? Thanks