One thing that appears to have been left out of everyone's lists...
...Tea making facilities
Viceroy disc whetstone.
Like all industrial set ups, the need to keep the tools honed to a very fine edge is something that will be done daily, but again some sort of machine to make that happen quickly will be used, which is why in bigger cabinet shops that pretty much churned out fine or any sort of furniture, the big whetstone grinder would always have a place. They werent interested in having people spending too much time rehoning chisels.
The last big industrial butchery i worked in had a sharpenset whetstone on the go pretty much all day, and you'd rehone your knife at least two or three times a day. Knives, much like chisels and planer blades are consumable items, and in that environment, I'd go through at least 2 boning knives per year. Knives in that environment have to be razor sharp and its far quicker to use a machine that try to do it by hand.
In a small retail butchers I'd maybe regrind the knife 3 or 4 times a year and hone it maybe once a week, obviously using a steel every couple of minutes depending on what I was doing.
Again it all depends on how much work you are actually doing.