I sharpen my kitchen knives the same way I sharpen my lawnmower blades: out front on the curb (mine is concrete). Grind until it's sharp. Once I was out-of-pocket but luckily my host had a rock garden.

Normies DO care about edge quality but they DON'T care about fiddling with fancy "whetstones" and "diamond sharpeners" and such. Sharpen it, clean with soap and water, dry and burn it (to remove the rabies and typhus) and wipe it down with olive oil, mmmmm!