Yep. The no skill, and no time nature of the grind is actually why it exists. Historically. Its an easy to manufacture no frills pump em out grind that has been mass produced for a long time.
Create some way to set your file at 12.5 degrees to the blade and put a flat to zero 25 degree inclusive grind on your knife, then finish with stones.
I do it with a jig that holds the knife at 12.5 degrees on a belt sander. It takes me 3 minutes to do the grind start to finish. I start with a used up 80 grit belt, then go to a used 220. Done. Once you learn when to dunk the knife to keep the temp down, its like automatic. I've not burned the temper off of one in over a year. Stinks when you do because the damn knife is all the way done when I do this step.
I can picture factory workers 100 years ago pumping out hundreds a day by the light of the grinding sparks. I hgad my 10 year old do one a couple of years ago just to proove a point. I don't have a high opinion of the grind. I make them because of customer demand. I think its a fad grind personally, and much overrated by the knife community. They excel at whittling. After that they suck at everything else. They don't cut leather well, they don't cut food well, they aren't good with meat, they are horrid skinners. Top if off with them having quite a precarious edge strength, and I really don't understand the demand.
But yes, a file will do them as well as anything else. AND, it would take a tenth as much filing as a nice flat sabergrind. That was the initial draw, of course.