Being a lousy home cook, I find it hard to test how long my knives can hold their edges. Because with normal usage it could take weeks before I even notice any degradation of the sharpened edge. So I often come up with different excuses to take my knives on the stones. Man was I happy when my two new knives from Marko came totally unsharpened.
I guess in the pro-environment you won't suffer from inventing excuses to sharpen your knives once again, but what do I know.
My next logical step would be getting rid of those nasty end grain cutting boards that doesn't allow my edges to ruin fast enough
What are your first world problems?