I purchased one of these a few years ago after hearing it reviewed on America’s Test Kitchen. They rated it as the best chef’s knife for under $200 (IIRC).
https://www.amazon.com/gp/product/B0061SWV8Y/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
They weren’t kidding! I’ve used plenty of kitchen knives, including some expensive brand-name German and French knives, and this one hold up just fine.
I sharpened it to 14 dps and 1K grit on my WE Pro 3 last night
and used it for the first time to slice cabbage and tomato for my lunch sandwich. Much to my surprise, it breaks the skin of a tomato when I set the blade on the skin. It push-cuts paper-thin slices and just sings through a head of cabbage!
How much sharper does a kitchen knife benefit from?
In my opinion you got it! I sharpen all of my wife’s kitchen knives to 1000 and that is it. I have gone to 1500, film and strop but she prefers the tooth to cut the tomatoes..
What surprised me was that it cut with a push-cut at 1K grit. It pierced the skin with the weight of the blade alone. I did not expect that. No tooth needed.
Victorinox are very popular in the restaurant business. Watch some of the ‘Bearded Butchers’ videos, they sharpen them thousands of times to the point where they’re down to like a 6" blade before tossing them.
1,500/2,200 stones should be here on Monday, so we’ll see if that makes any noticeable difference.
I’ve been sharpening my Victorinox to 17 dps @ 1500, then convexing the bevels to 13 dps (4 steps). I don’t recall if I’d added a microbevel this last time, but if I did, it was at 20 dps and 1000 grit.
I gave my Victorinox paring knife to the girls for the kitchen, and they love it.