Background: Merely a home cook but have many years experience as a professional gear reviewer of high-end products in other areas. So I get the subtleties of quality/tuning/tweaking for optimal performance. But I also know that it can get obsessive to the point of absurdity *cough-anal*cough-compulsive*
I got into J knives a year ago and have sold off nearly all my Wust/ckels. Currently have a Kikuichi TKC 240 gyuto, Sakai Yusuke 270 gyuto, and Misono Swedish 270 suji...among others. Pretty sure most of you will agree, good knives. Notice I haven't gone for damascus or fancy handles. BTW I don't buy the BS that home cooks shouldn't bother with longer blades--there are no disadvantages.
So here's the thing, against all the conventional knife fetish wisdom, I bought a Chef's Choice 15 Trizor electric sharpener. Gasp! And it seems to work with flying colors. Every knife in the quiver, even the re-profiled Wustie chef and el-cheapo Chinese cleaver, passes the paper test with ease. Soft tomatoes yield mercifully too. They shave hairs with a bit of drag. I seldom do more than run the most used knives through the last honing stage.
But I can't help thinking about the next level of performance. I can afford an EdgePro Chosera kit and borosilcate honing rod so this isn't really a price question. It's more a matter of whether an amateur would truly discern a performance difference by spending the time on EPing my blades versus what I have now. Besides vanity, why should I pull the trigger?