A sharp knife is a safer knife. The force required to cut increases as the edge dulls; that force is unpredictable and can slip.
Sharpening removes metal to create a new edge. Honing (steel or ceramic rod) realigns the existing edge without removing metal. You should hone frequently and sharpen rarely.
Angle matters more than the tool: a consistent 15–20° angle per side produces a good kitchen edge. Higher angles (25°+) are more durable but less sharp. Lower angles are sharper but fragile.
The test: the paper test tells you if the edge cuts cleanly. The arm hair test tells you if the edge is sharp enough to shave. Kitchen knives don't need to shave hair.