When I worked in food service the knives were rotated weekly and came back super sharp. It was really nice- a really sharp knife, properly handled, is a real p

When I worked in food service the knives were rotated weekly and came back super sharp. It was really nice- a really sharp knife, properly handled, is a real pleasure to use. At home, I'm lazy and never have my knives sharpened- yet my one high quality knife is still pretty good after 5+ years of not being sharpened (it no longer cuts skin when drawn across it lightly). I did learn a trick- for most situations, a scalloped knife with with light serrations slices through tomatoes and never needs sharpening.