Do knives wear out?
I have a meat knife, that I have owned for around thirty years. I
sharpen it with a stone a couple times a month whenever I need to
slice up a whole chicken for frying. Would the blade over this time
frame become thinner or narrower to the point that it might break if I
applied too much pressure? I would think butchers must wear out their
knives quite quickly.
Thanks
Tom
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