I have a set of newer lower end Henkels. I sharpen the 2 that I actually use with the lansky kit every couple of months or whenever dicing an onion starts to make me tear up. I keep the chef's knife and paring knife at 20° so I can be a lil rougher with them and my girlfriend doesn't have the best knife technique. She's also constantly putting them in the sink when done which drives me nuts.
they feel pretty good to me, but tbh I've never used any really high end kitchen knives
anyone have strong opinions on the lansky kit? that seems like a thing purists would look down on. (edited)