I recently just went the opposite direction. Tired of a couple decades of crap (grocery store) DULL knives, I bought a DMT diamond stone and sharpened every knife in the drawer. Then 2 weeks ago purchased my first high end kitchen knife, a custom 4" paring knife in 1095 steel, at 63 HRc. That was a game changer. This weekend I put an ironwood handle on a thinly ground bushcraft style knife, making it a dedicated kitchen knife, in CPM-20CV. Looking at doing a 7"+ chef knife next. No going back for me. I'll keep 'em sharp, and a high quality knife in the kitchen within reach, without exception.