We've had the original two knives for 12 years and they are as sharp now as they were new. The trick is high quality steel, and super thin blade design. Makes it easy to keep the edges sharp. I guess where we went wrong was using it for everything(including chicken bones if I know my wife) which isn't a good idea. Guess I'll take the cleaver in and have it sharpened to avoil future probles. The cleaver is a Sword and Shield brand from West Germany, and is stainless which makes it a bugger to sharpen at home!