There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
-First, using the knife properly. Don't torque the blade when cutting, try to cut bone, or other weird things. It doesn't matter how awesome the steel/grind is, if you pretend a knife is a sledgehammer. Keep in mind a knife edge is nanometers thin (or whatever, really really thin) so it is very weak. -Second, strop or hone to realign the edge. Most knife edge become misaligned edge during use. The goal is to realign the edge to be straight again. This skips sharpening, which will increase the life if your knife. Another good aspect about strop/hone is that you ensure that the misaligned edge doesn't literally roll over into a U shape and chip out. Keep in mind, the more times you realign an edge, the weaker it gets (sort of like bending a paperclip back and forth too many times, the metal at the bend will eventually suffer too much fatigue, work harden, and then snap off) -3rd and last method is sharpening, where the edge is just dull. Either the edge is plain flat, chipped out, rolled over, sharpening literally removes this metal and creates a new edge. If you don't like your knife edge (too thin or too thick) you can also redo your edge to how you want it.
Theres also a mix of 2 and 3, where you use the final stones of sharpening to give the knife a touch-up sharpening. Basically only use high-grit stones and then strop. This is useful if your edge is dull to the point where stopping and honing doesnt do anything, but does not have significant damage like edge rolling or chipping.
Again, this is my own experience and I find it works well for me, so just take this as a few ideas on what you can do. The best thing to do is just play around and see what works best for you.