thought id have a quick say on this subject
i have been a butcher for more years than i dare say (about 15/20) !!! we still only use the traditional steel if this is used regulary it will keep a keen edge on any knife i only grind my knives once a year (with an oil stone) i can keep a boneing (skining knife ) for 3 to 4 years to give a clue that one knife would bone out /cut 2whole cows/40-50lambs/8-10pigs a week