@jonobie Hmm. I hone every knife I'm about to use. Depending on the work, I hone again, and again, as I go.

About once a month, on an off day, I take all the knives (about 80) and re-edge and hone them.

Obviously, my routine is not applicable to knives in a home kitchen. At home I might go 6 months between sharpenings. Honing alone is fine for a long time.

My recommendation is to experiment. Play around. There's no set rule. I'm an engineer, but I'll say that it's not rocket science, it's a craft. It's fine to play around and find what works for you in your kitchen.