Use a knife like you ought to use a knife—that is, often and hard, and sharpened frequently—and you’ll need to reprofile the edge as you hone away more and more steel. Michigan sharpening expert Jason Bosman of Traditional Sharpening (known as “MrEdgy” on YouTube) reprofiles even out-of-the-box blades. “Reprofiling your own edge makes it a product of your muscle memory and personal technique,” Bosman says. “You can put it back time and again because it’s yours and no one else’s.” You’ll need a coarse 100- to 220-grit stone. For blades of hard powder steel, use a diamond stone of similar coarseness.