Earlier quoted context omitted.
Ok yeah but the thing about the knife is just not true, a knifes not sharp until you de-burr it and if you just continue to grind the edge youre going to just be building a bigger burr and removing metal, eventually the knife will be ground away but thats beside the point. Good knife sharpening does only need a bit of grinding until you reach the grit you want and then de-burr but youre not going to make it dull by c…
Sure you will, because a knife blade good enough to hold an edge at all isn't homogeneous. Good high-carbon steel is harder to make than mild steel. It used to be a lot harder to make; carburization in ambient atmosphere takes an enormous amount of time and fuel, and even then is hit-or-miss. Because that's so, and also because the brittleness that makes high-carbon steel great for knife edges also makes for a very f…
Are you talking about honing rods? Because they 'sharpen' nothing.