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What are your knives, what are your cutting boards, and what do you mean by dull?
The only knife that would put up with a week of Catering prep work on poly cutting boards without having trouble slicing bell peppers at the end was Richmond Artifex, Rader's W2, Rodrigue's s35vn, and Damasteel. But that's a crapload of cutting(all the prep work for feeding 2k-6k people three meals a day)!
Also, my edges lasted about a week at the sushi bar, but my standards there were extremely high, even though the knives were getting waaaay less abuse.
I think higher grit edges last longer but that is not necessarily an ideal edge for some tasks. Butchers cutting meat use a toothy edge and they sharpen the knife over and over frequently as the teeth break off, curl over and fall off.
When I hear that the edge on a pro knife is going dull quickly my usual question is how are you touching up your edge? Sometiimes pros will sharpen their knives pretty well but not maintain their edge nearly as well so they end up sharpening too much and touching up (stropping or steeling) poorly or not enough.
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