The next time you have to sharpen them, make 1-2 light passes directly into the medium stone like you are trying to cut it in half. This will grind into the edge and remove the weakened/deformed metal. When you sharpen it then on the medium rods you will create an edge out of fresh and strong steel.
Even on steels like 420J2, you should easily be able to go on the other of months before the knife will not slice a tomato easily for example. This is a 420J2 Chicago Cutlery knife and it took three months to get to this stage with it being the only knife I was using in the kitchen :
The blunting at this time was just deformation, no wear as noted in the linked video where the edge is restored with just a smooth rod. In general abrasive wear is really low in kitchen use so high carbide steels like VG-10 are not terribly useful.
As for frozen foods, unless it is in packaging like cutting through frozen cans of juice and similar which have metal rims. It isn't overly demanding unless you are having to chop/pound on the spine to make the cut, as long as it can be cut with similar force to non-frozen food, it isn't that hard on the edge as ice is very soft.
The biggest issue is when the cut can not be made and you start twisting/prying which doesn't usually damage the edge but can bend tips or even the main blade in extreme cases.