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Did you ever get one of those cheap chef knife sets with a sharpening steel?
Generally, our blades don't really get dull, but the edge becomes un-true. Sharpening steels re-align the edge without grinding it down. I do a lot of cutting, but using the steel, my blades last for months. The trick is to stop what you are doing immediately when the blade starts to drag and use the steel on the blade before proceeding.
And you mentioned Olfa blades. I use an Olfa knife with the break-away blades. You want to get a couple blade angles most likely, the longer tapered blade and the blunter blades. The blunt one is great for most things, but the longer tapered blades are used for more detailed cutting
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A fine is a tax when you do wrong.
A tax is a fine when you do well.
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