I love Bouillabaisse,you would think from this forum & the many cooks on it that persons in the field have good knives & sharpening knowledge.From my experience it is not the norm.Many home cooks here have better knives & more sharpening knowledge than most professional cooks.
In my early days in Hotel Kit. many of the major Hotels had European Chefs.German,Swiss,French.A longtime friend of mine Hans,one of the best bakers in Hawaii(he is even older than me).His father was killed in WW2 & when the Russians were advancing a Tank took him, his sister & Mother toward the American lines.
The most used knife,myself included were Forschners.Generally sharpening had many forms.Depending on the country of origin.For the most part cooks take pretty good care of their knives,they have to.Martin Weisse(Swiss) hired me at Kahala in 1982 because the Hotel needed a Ice Carver.I had learned how to do Ice at Sheraton Waikiki.One of my first jobs at Kahala was Butcher helper.A local Japanese,George Masamoto was the the Butcher,he only used Carbon knives & knew how to sharpen them.He got me my first Carbon Masamoto Gyuto.Not long after we had a Sushi Promotion & brought in guys from Japan.A Sushi Chef taught me how to sharpen my new Masamoto.I still use that same tech.it was so good.I was lucky to have a couple guys steer me in the right direction.
Even today,many cooks are into Japanese knives.Most lack good sharpening knowledge,enough to get them by,sometimes not.I have taught quite a few cooks how to sharpen.