My knives go through a heavy workload on a daily basis. After having a test knife sharpened here, I brought all my 'daily' knives in. Superb work!
I have since pointed all of my fellow chefs and rabid home cooks here to have their knives cared for. I still have to give my Fujiwara wa-gyuto a pass on the stone at work once a week just to maintain, but I bring my knives in about every 6 weeks or so depending on use. Cool shop!