I can get my knives sharp but even my really nice ones need to get resharpened after a few days of food prep. How long do these tuna-knives stay sharp, I wonder

I can get my knives sharp but even my really nice ones need to get resharpened after a few days of food prep. How long do these tuna-knives stay sharp, I wonder? Also, that's a big damn fish! Another question I have: I like my edges to be nice and smooth but I notice that new knives that seem really sharp have a sort of file-like micro texture that helps cut but snags little fibers from my towel. No idea how to get those tiny ridges into the cutting edge.