There's an old saying regarding Guest Clint's comment: "If it's not in your hand it should be in the block." A quick rinse when you finish the cut, and a wipe with a clean cloth will keep the knives in good shape. Unfortunately, the "pros" often don't have the option of doing what's best for the tools, since health department regulations in many places demand that "everything goes through the washer.

As to the best sharpening methods, except for "the less the better," every user should learn how to do his own. Very slight variations in the edge "style" can make a big difference, and every usage sort of wants its own special touch. Only the one who uses it can really do it right.

Yorkshire Yankee - I've been exposed to TC edged tools (the spray coat kinds and others) for over 40 years. In the "last 4 or 5 years" they've been made available in "consumer" cutting tools (knives) but I don't particularly care for them for most uses, for the reason above. With this kind of an edge, you're stuck with what it comes with, and I - and most who have learned to use their cutting tools - often don't exactly agree with the "one size fits all" camp. I do have a couple of "choppers" with this kind of edge, but I con't consider them favorites.

The other side of "never needs sharpening" is "can never be sharpened" if you want a little different edge form for your use.

John