Oh, I know. I think some folks chop food not for the flavor of the meal or the fellowship of the guests, but simply for the therapy of pounding away with a sharp instrument.
If you put a nice mirror edge on a good cleaver or Chinese knife, but use a wider angle, the edge will still slice, but it will take more of a pounding when chopping.
My wife has such a cleaver in her block of knives. She calls it her "squash whacker." When she makes acorn squash, she likes to cut them in half, and turn them open side down in a slight bit of water.
She finds the relative center of the squash, and takes one might whack! Usually, the cleaver goes more than half way through. She then just presses a bit until the she touches the cutting board.
Yes, I periodically have to fix the edge. But not as often as you might think.