[svl7]

A local shop might as well make things worse if they do not care too much and give your skis the standard treatment (e.g. different angle than before). Once you have a good edge, it's kind of similar as keeping a knife sharpened. No need to really grind every time, a fine polishing after skiing for a day is more than sufficient and makes your edges last a long time. Been using tools from here for 10+ years, they also have informative instructions: https://www.tooltonic.com/

[Kon-Peki]

> kind of similar as keeping a knife sharpened.

Professional chefs get their knives sharpened once or twice a year, depending on how often they use them. They hone their knives before every use. The honing rod that comes with your knife set is there to realign the steel molecules along the blade edge. Sharpening your knife removes metal and creates a new blade edge, which you have to hone frequently for it to stay as sharp as you want it.

I wonder if the ski tech person was using terminology correctly but the skier/blogger didn't quite understand.