Ohhhhhh, when I'm good, I'm good. This client let a guest use their Shun chef's knife over the holidays and it got run edgefirst into a bone. Sometimes I wonder whether Shuns should be mass-marketed; they are without a doubt the single most common repair job I do. I respect Shun for keeping their blades thin and their bevel angles low in the face of what must be some serious market pressure, and believe me, I don't mind all the extra biscuits coming my way, but these things get chewed up with alarming regularity out there in the home kitchen trenches. It's not that they're bad knives! They're well-made! You just can't treat 'em like some tough old Henckels beater.
Also, be wary of houseguests and knives. And dads or fathers-in-law who have a bowled out old Arkansas stone in their pocket and think they're gonna do you a favor by "sharpening" all your knives when you're out. Those guys are bad news walking.