Is this a cry for help?

Nobody has ever talked me into buying more knives than u/dualsportdork, but you don't actually need permission when new knife day comes.

What will happen when the edge hits the hollows is the knife will get (even) worse at cutting because the food will catch. There's nothing to stop you from thinning the blade until there are no more hollows and removing metal until you have a toothpick except your personal risk tolerance and loss of desire to see the experiment through.

Of course, if you do that much work, you're going to want to post the pictures on the Internet with extensive but entertaining descriptions of how your project went.

The singularity doesn't happen unless you melt an almost unthinkable number of bad knives together.

Back when I was still serving my time in food service, one of the old timers in the kitchen crew was so proud to show me his Super Professional Trick of "honing" his knife by dragging it down the blade of the deli meat slicer while it was running. Naturally in the process ruining both.

Whatever happened to your knife looks like the end result of that.

Ultimately being worn down into a nubbin via repeated sharpening until it looks like a fillet knife is the eventual end state of all heavily (or even professionally) used kitchen knives that aren't retired out of mercy, but at minimum throughout that process the edge should remain a least somewhat straight. Unless you're sharpening that thing with your chainsaw I can't fathom what you're doing to it to cause that. But whatever it is, cut it out.

While we're kibitzing about it, here is my daily driver:

It may surprise you lot to learn that my most heavily used kitchen knife is a Chinese made "Cuisinart" item I picked up at Big Lots fifteen years ago. I think I paid twelve bucks for it. I have no idea what it's made out of since the box only specified "stainless." Normally I keep it at 15° per side but lately I've been trying around 12° which may be hopelessly optimistic. Even so, mine's at least managed to stay resolutely knife shaped throughout all this, although in the course of taking this photo just now I notice somebody put a chip in the edge up near the point that I'll have to stone out now.

At that point just call it "serrated", i guess.

https://ledger.worseonpurpose.com/brands/calphalon

You cutting baling wire with that thing??

what did that knife ever do to you to deserve that?! 🫠