Once the bevel's set, I seldom do more than a few backhone passes on the Washboard a couple times a month. If I use it heavy, for me 5-6 times in a day, I'll touch it up once a week or so. I'll generally strop most of my edges more to remove tape residue or tarnish than to actually sharpen it. If its three finger sticky and shaves arm hair, I don't touch it.
My kitchen knives get sharpened more often, the cheap ones will be touched up on a coffee cup almost every use, the knives in my better set maybe once a month depending on how much cooking I'm doing. The more vegetarian stuff I prepare, the more often I have to sharpen them. Even then, I don't take them to a stone, just a handful of passes on the WB and they're back to scary sharp. Was reflecting on this the other day, I need to study up on how to properly chop foodstuffs - the edge caught on my fingernail as I was dicing away with my 10" chef's knife and went about half way through. That was close. This is the same knife that nearly ruined a watermelon this summer by chopping some of the seeds in half when I cut it down. Much easier to spit out full seeds than half ones...Note to self, don't use your sharpest knife to cut watermelon.
