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@BeauNidle
For sharpening I use a Crock Stik - company went bust years ago, but there are similar things out there.
Basically it's a wooden base with four holes drilled into it and four ceramic sticks, two coarse and two fine.
Hole set one is sets sticks at a 20 degree angle sticking up for thinning. Run the blade vertically down each side whilst drawing it across.
Hole set two sets the sticks at a 25 degree angle to put on a cutting edge.
Almost skill free, but will put a shaving edge on a cow pat.
I know that people like different angles for different uses, but for utility / kitchen / field knives I've yet to find something so simple yet so effective. I even have a mini version where the rods fit into the base for taking with me into the field.
A blunt knife is a crap tool - and makes you way more likely to cut yourself.