In a home setting, if you cook a lot, a knife will stay sharp for 3 to 6 months. There are variables to consider. It's recommended not to cut on plates, glass, marble, or other very hard surfaces. Try not to scrape the blade to move food products. In a professional kitchen, it is recommended that knives be sharpened every 1 to 3 days. At this frequency, it's more maintenance than sharpening.