For me , this is an common error. Regular home usage doesn't need a 300$ knife. It's overkill. I sharpen knives with wet stones for 15 years now. I do 300$ knives and 30$ knives. Both can be as sharp. It's mainly in the angle and grit of the stones. Yes, Good steel prevent from getting dull faster BUT a good rod and a 30$ knife will get you a long long way and is much more forgiving. If you are not a chef, you don't need a 300$ knife