No.

Those are not called "knives", those are called "saws".

We (family) got some knives at marriage, and just sort of puttered along. Then I bought her some "good" knives, which arrived fairly sharp.

Oh. My. Sourdough bread in SLICES instead of ragged hunks.

Then we used them for a couple years, and I realized that since these were low-end "chef quality" knives (I'm not a chef. I don't much care about cooking, and I don't talk shop with real chefs, so that may not be an accurate statement, but the reviews I read indicated that these were as good as MUCH more expensive knives except in maybe the quality of the handle), that maybe we should get them sharpened, so I found a place in STL that had a knife sharpening service for local restaurants and went there.

They refused to even consider sharpening our steak knives. The guy called them "cheap junk". So we bought some of of the same brand as our other knives (basically the cheapest he had in stock). (Victorinox "Fibrox")

Oh. My. Steak is SO much easier to deal with now. Bread (on the rare occasions we have it ) cuts cleanly. Tomatoes and oranges can can be sliced as thin as you want. Limes for your gin/vodka? Clean cuts.

Knives are tools. Tools need maintenance or replacement.