I just use a very sharp non-serrated knife and have not have any problems. I don’t bake sourdough, just longer (ie overnight) ferments with standard bakers yeast. My knife is made from ginsan, which is a relatively decent form of Japanese stain-resistant steel, and it works pretty well. Mainly because I sharpen it weekly so it can cut through the fabric of time itself.
I have only just started stropping my knives, previously sharpening up to a 5000 grit and feeling that was probably good enough. I have to say though (and I’m aware I’m rapidly falling into knife nerd territory, however as we’re on a coffee forum I am confident there are a few sticklers for process among us!) that honing the edge before using the knife makes it feel like you’re using a scalpel, and only takes a few seconds.