Well now opinions are just that, so let's just keep them opinions and not elevate to anything more.
If you read through my post, I make it clear, and clear again that knives are tools and there is a highly personal preference, and this extends to sharpening as well. Now it is true that I have invested somewhat in decent stones, investing time in getting consistant bevels, getting mirror polishes with nothing more than leather belting and LV honing paste. If you want to invest in cast iron polishing surfaces, diamond pastes, mono crystaline diamond stones, 50X inspection lenses, and the like, then go for it. But if we can both achieve a scary-sharp edge and keep it consistantly with our own methods, materials and techniques then we both win, and neither of us has a "definite' superior way", that is to say there is no "best way".
As a Chef I get asked time and time again, "what's the BEST..(insert here ingredient, wine, knife, chocolate, etc.) And I always tell them that there is no absolute best. I have my favorites, and I'll be glad to share them with you, but that there is no absolute best. Best is very subjective and dependant on a multitude of conditions and factors.
I'm not a knife fanatic, I'm just a cook who uses knives daily to support myself, my business, and my family--for the last 30 odd years. My preferred way of thinking is that they are tools, not status symbols or bragging subject matter. "Stuff" happens in kitchens, knives get dropped, get banged around, eejits borrow them and abuse them without my knowledge, they "grow legs" and dissapear. I've got enough to do as it is without investing more time and money than I have to with knives.