I am the wife of of a knife maker and am lucky to have plenty of knives with which to chop, mince, julienne, hack, carve, pare, core, bone, slice, and spatchcock.
The knives in our kitchen are most often sharp than not. What Ron rarely does, though, is to use abrasives to reshape -grind - a knife edge. Unless the knife is out-of-shape - lost the line of its edge due to damage (because of an urge to whack at frozen food, for instance -- see the third knife from the left? - it began larger) or neglect - I want you to know that Ron's first line of defense is to use the steel...