There is a well respected chef here that is the head instructor at a local cooking school. I sent one of my knives with him to get some feedback, and he took it to the school and let the other teachers use it as well as the students. He told me that no one used it without supervision, and when I got it back the blade had to be completely reground as it was ruined. This was an O1 blade with the heat treat regimen that I got from Hoss, very hard and tough. When he gave it back to me he had no clue that the blade was ruined. The surface was pitted and it looked like it had been drug across the street behind a car.
This is the teaching that some guys are getting.
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
I do my job, treat people with a professional attitude and let my work speak for itself. That being said, I never sharpen anybody's knife. I'd happily show them, but I wouldn't do it for them. And everyone has shun's where I work. I genuinely dislike those blades. I figure, if they knew what a sharp knife was, and wanted one, they would have it.
Don't forget that a new 10" Dexter is like $15, so why bother sharpening.
I think the problem starts in the culinary schools. The administrators and instructors generally know nothing about knives, steels, stones, sharpening and so on. Moreover, the German knife makers have them hypnotized in the past. That part of my culinary education was pitiful. So, the apathy and/or bad habits take root.