I was wondering, regardless of the type of blade, how did samurais keep their blade effective when they are away from any sharpening tools / professionals.
Coming from daily using a Japanese chef knife, there is a significant difference between honing and sharpening. Honing is done very frequently, minutes intervals on intense usage, while sharpening under the same usage could be done in months intervals. Honing is also very cost efficient, with little skill and time the results are significant.
So I'm guessing, since honing is kind of simple (technique-wise) and very effective, while sharpening is quite an art, did samurais hone their blades frequently? If so how did they are away?