No judgement from me. Nothing wrong with using a tool as a tool.

This knife does need more repair if it’s going to be effectively and consistently sharpened. The blade profile needs to be flattened, which can be done on a brick or cinderblock. Is that something you’d be interested in doing yourself? It’s simple but somewhat laborious. Then the cutting bevel needs to be reestablished.

As is the smaller pocket knife guided solutions (Lansky, Sharpmaker, the like) will really struggle. A cheap pull through from an outdoor goods store would actually follow that bevel better, though it would further exacerbate the profile issues. After the edge is flat those guided solutions are okay, but they would take a long time to set a bevel.

The easiest and sadly cheapest option is to buy a new knife. On the affordable end, the Kiwi knives out of Thailand are cheap and fun. Then probably some of the budget Henckels knives, I don’t keep track of those, or maybe a Dexter Russell. Then a Victorinox santoku. IKEA has some knives I like, too, very affordable, including a small wood handled chef knife (Vardagen apparently) that is similar to a cheap Sabatier I own. I like the Sabatier so much I rehandled it and it’s my primary home knife, over knives that cost twenty times as much, because it’s a great size. Maybe even a small slicer, utility, or boning knife if you usually just slice things.

If you just want to be able to slice, and rocking and push cuts aren’t a concern, you could also maintain this on a ceramic honing rod. That isn’t full sharpening but would work for a while. The unglazed bottom of a ceramic cup is similarly effective but finicky.

I will say I’ve seen worse. My grandmother sharpened her knives on a can opener. I could fix your knife, and do fix similar issues for pretty much anyone because I like making cooking easier for people. There isn’t enough left of hers to fix.