Some chefs will sharpen their knife every day by using a sharpening rod and, while it’s a great routine, it is not necessary. Jens recommends that you sharpen the knife when you find it is no longer at its sharpest, and only when it begins to affect cutting performance.
Always use a ceramic sharpening rod. Sharpeners made of steel alone don’t properly sharpen high strength steels and can wind up dulling the blade.
Over time you might experience that a sharpening rod isn’t quite doing the trick. This generally occurs after quite a lot of use but when it occurs you should consider using a Japanese Waterstone. It’s a bit time consuming, but a quite relaxing and, almost meditative process – the result is an incredibly sharp knife that will continue to perform flawlessly.