The rabbit hole of knife sharpening goes incredibly deep. But if you're just looking to cut food in your own kitchen, the vast majority of it is overkill. Professionals seem to make a bit deal out of knives, but many professionals use their knife as much in one day as a home cook does in one year.<p>Most expensive knives are made out of difficult to work with metals. They keep their edge for longer, but:<p>1 They're harder to sharpen. The longer the knife can hold its edge, the longer it takes to grind out that edge. Higher end knives typically require diamond to sharpen at a reasonable pace, or at all.<p>2 They chip easier. Just like like glass used for smartphone screens, the better it resists scratches, the easier it shatters. High end knives, if they're not thick, need to be carefully handled, or you'll get a surprising number of nicks and chips in the edge. A sign someone doesn't handle their expensive knives properly is if the pointy tips are chipped off.<p>3 They rust easier. High end knives often use metals with higher carbon and/or lower chromium content. I learned this the hard way, as I air dry all my dishes, and knives with even 440C will rust if you don't towel dry them after washing. Ultra hard knives that use non-stainless steel need to be kept covered in oil to prevent rust.<p>If you're just getting into cooking, you don't need much. Mercer Culinary is the go to brand for culinary school students. Their Millennia line comes sharper, harder, and more durable than any grocery store knife, while still being highly rust resistant.<p>If you want to use a whetstone, avoid the soft "beginner friendly" stones. They need to be soaked in water for like half an hour before you can use them, and they wear out very quickly. The only reason they exist is because they provide more feel or feedback. Instead, I'd recommend a Shapton basic 1000 grit. It's a hard and durable stone that cuts fast, only needs a splash of water, and leaves you a very usable edge. Lower grits are for re-profiling the blade, such as if you've got nicks or chips. Higher grits are for polishing the edge, if you want to shave with it or something.<p>If using a whetstone seems too difficult, and you want an easier to use, but slower option, look into a Spydero Sharp Maker. I run my knife one pass through this thing before I use it, and it keeps the edge consistently sharp. I use my Shapton whetstones for when I'm sharpening my friends' knives.<p>Learn to slice instead of just ramming your knife straight down into the cutting board. Of course, some things require a chopping motion, but slicing is safer, and your knife edge will last longer.