I know I'm setting myself up for being picked up, but... I use an older knife that I've never sharpened outside of "occasionally" running it back and forth against a tough fabric. It cuts literally everything just fine; cucumbers, tomatoes, potatoes, etc. Nothing about my use of it _seems_ unsafe; but I expect that's partially because I don't cut very fast. Cooking, when I'm involved, tends to be "social time", where we prep and chat at the same time; so there's no rush.
I'm not saying it's not a good idea to sharpen knives, but a lot of people make it sound like you're a dangerous monster if you don't. And that just doesn't seem to be the case.
I'm not saying it's not a good idea to sharpen knives, but a lot of people make it sound like you're a dangerous monster if you don't. And that just doesn't seem to be the case.