Hi guys. I have a question for you all out there who are using japanese knives, particularly any of you using knives made from Blue steel. How often do you strope your knive with or without a polishing compound. I've been polishing my new 7in Takeda fukuyami everyday before my shift and the edge is lost by the end of the day (mind you, I prefer a razor edge). I've also been polishing it on a 8000x grit ceramic stone once a week. Is this normal frequency for a knife that is made of hard japanese steel getting heavy daily use in a professional setting?