I think everyone should learn how to sharpen a kitchen knife at least.

Dull knives are dangerous, and it really only takes an afternoon to get decent at sharpening a knife.

Unfortunately there’s a lot of lore about knife sharpening, like how you need really fine grit stones, or a whetstone being the best, when in reality you can get a shaving sharp edge from a 20 dollar diamond stone from a hardware store. Sure, a 4000 grit stone will get you a mirror finish and a more refined edge that will last slightly longer, but even an 80 grit stone when used properly, will get you a good edge that will last for months without any other sharpening.

I think it’s down to most people not having used modern high end shears, which usually have convex bevels (and some pain in the ass exotic steels). If you can sharpen that without destroying the tension/edge finish using a hardware store stone (like someone in this thread was claiming), I’ll be properly impressed.