For a home cook: Honing should be done before or after heavy use or once every couple of weeks, depending on how finicky you are about the blade itself. Proper honing can stave off the need for an actual grind/sharpen for years.
-Honing realigns the existing edge. Just a few strops on each side of the honing steel. It doesn't take much.
-Sharpening grinds it down, takes away steel, and makes an entirely new edge. It's not something to be done often, or even routinely. I get mine professionally done at a kitchen shop.
If you're a pro, you want to hone any and all serious knives before each shift.
You will not be able to sharpen it with a steel as per Ching Chong's answer. You will be able to sharpen it with a couple of sharpening stones. If the blade is totally blunt you will need a reasonably coarse one to bring the edge back, and a finer one to refine the edge. Then you can strop it on the steel or the back of a leather belt to remove the burr.
However, unless you have experience in sharpening, the results will probably not be worth the outlay for the stones. That is, unless you use these knives for practice, then invest in a decent one afterwards. There are any number of videos on YouTube showing you how to sharpen kitchen (or any other kind of) knives.
Best Answer
The "sharpening angle" of a knife is the angle between the sharpening surface and the blade. The 'original edge' is the angle at which the knife has been sharpened previously. Sharpening at close to/slightly below this angle will make sharpening the blade easiest, as you don't have to work hard to change the angle (which requires moving more material from the knife).
I could not find any info on the factury angle for the knife you mention, but most Western-style chef's knives are sharpened at an angle of about 20 degrees. Note that this is a "double-bevel" knife, so the angle will be about 20 degrees on both sides of the blade. See for example this page for some graphics and more info.
The original angle is not something you calculate. Either you find reliable information from the manufacturer, or you have to somehow approach this angle by trial and error. A 'trick' that I've seen some knife sharpeners do is to 'drag' the blade over the sharpening stone, slowly decreasing the angle until there is a change in how much friction you feel.