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However often you cook or use your knives, any kind of regularity will cause them to become dull over time. The dull knives are not only obviously harder to cut with, they're also more risky because a knife with a dull blade will require more pressure when cutting and increase the risk that the knife slips and cause injury to you.
I was thinking about what Matt Loonen, the sharpener at Sur La Table told me. "If you stick to any school of thought and practice with care and skill, you'll get a sharp knife. It's in the tiny, fancy nuances--that's where you would have to learn from a Master.
This is the reason no exact value can be given for the tool's life-cycle. After consultation with the client, however, the manufacturer of the tool can provide the best possible tool design for the particular application.
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