Many many moons ago when I worked in the hotel trade we had a guy visit us about every 4 - 6 weeks or so who (for a fee of course) would sharpen/reprofile everyone's knives. Some chefs declined his service preferring to do it themselves, myself among them.Be careful taking your knifes to "Professional" shapeners.
My preferred knife is my ~10" Japanese santoku blade which though nice and thin, is very strong and super capable edge wise. On the other hand, my Sabatier blades (which were gifted to me) rarely see the light of day as I find them to be too thick and slightly overweight for regular cutting tasks.
I also have a gorgeous Italian (the brand escapes me) narrow bladed carving knife with ~12" blade but having nothing to carve anymore sits idle in my drawer.
As for ceramic blades, I'm slowly being put off but time will tell.
Jay.