Holy crap, so sad these people call themselves a “business”. But i guess it’s in the hands of the business Owner to be educated and aware of the damage they are doing and the (greatly) shortened lifespan of their cutlery.
I think it should be the customers responsibility to educate themselves about sharpening. They should ask questions about equipment and technique. Maybe ask about serrated knives or hand the business owner a knife with a symetrical bevel and ask how they would sharpen it.
When I was still going door to door, if someone was still skeptical I would offer to sharpen one knife for free. It worked every time.
Even though most of us know proper knife care, if a restaurant is happy using a swap out service (many are), I walk away. If and when the customer comes to their senses they’ll call the better sharpener in town.
Its fine if they want to spend a ton of money in inventory to supply knives and grind the life out of them. Just don’t take someone’s personal knives and treat them the same.
