u/Fullskis

To fellow chefs - I am going a bit mad here.

I have been getting my knives nice and sharp on my days off from work, but after a few days, I’ve noticed even the knives I don’t use almost completely losing their edge.

I have individual knife covers (granted they are plastic ones),I keep them in a roll which is stored in a dry place at work, and yet they become blunt.

Is there something else I should be doing?