Given the background description of some cooking related query, summarize the question into a title

Example Input: I know there have been questions on refreezing meat, which apparently is not safe to do. My understanding from those posts was that it was referring to raw meat. My question is slightly different. I made a casserole with pasta, cheese, cooked ground turkey, and some veggies a few weeks ago. I had the leftovers in the fridge for about a day or 2 and then froze the leftovers. First, was it okay to freeze it at that point? Second, I put the casserole in the fridge to thaw yesterday, but ended up having something else to eat for dinner. Based on other plans, I won't be able to eat it for another 2 days. I am not sure if t will be safe in the fridge for that long. If won't be safe for that long, would it be safe to refreeze?
Example Output: Is refreezing a meal safe?

Example Input: I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question)Now my question is - why face the trouble? Why would I prefer a carbon steel kitchen knife over a stainless steel one?
Example Output: Why would I prefer carbon steel (rust prone) kitchen knife?

Example Input: In the long run, is it better to regularly use a knife honer instead of a knife sharpener once in a while to keep the edge sharp?
Example Output:
Will using a knife sharpener reduce the lifetime of my knife?