The purpose of the honing is to move that fatigued metal back into its original position, to realign the edge. It corrects the edge without shaving off much, if any, of the blade’s material.
When you talk about a chef knife, it requires many features that are unavailable in many knives. Therefore, satisfying a chef with a chef knife is indeed a very tough job. But when it’s a Paudin chef knife, then you can save yourself from utter disappointment.