I decided to post it here, as it is pretty relevant to most folks on the forum, pros and home cooks.
There is an inverse relationship between edge retention (or steel's wear resistance) and ease of sharpening. More wear resistance in a knife is likely to result in a more time on stones and perhaps even in a new set of stones that are more suitable for such a task (Shapton, Sigma, diamond plates, etc).
For pros time is money, so exceptional edge retention might be way to go, but for home cooks, I am not sure, particularly if it comes at a cost and not with an immediate benefit.
Curios what other think about this.
PS: Just realized I am over 1000 posts.