The Damascus blade allows you to regain the sharp edge by spending 2-3 minutes on the whetstone. We recommend using a 1000/6000 grit whetstone to avoid damaging and stripping away too much of the steel. For day to day maintenance, you can use a honing rod. In using the Mizu Chef's Knife in the restaurant setting, most chef's found that they did not have to sharpen the knife that frequently, only doing it every 1-2 weeks. So unless you are serving hundreds of people or trying to cut up a rock, expect the edge to hold for some time.