Hello, I'm new to this board but I've done a lot of reading in the past few days researching chef's knives for a wedding present (I ended up buying them a Victorinox 8"). It seems like the common theme from all my reading is that you don't need to spend big bucks on a knife, as long as you have a regular sharpening strategy. Speaking as a guy who does 95% of his cooking with a no-name $5 Chinese cleaver sharpened on a $4 coarse stone, I am wondering how far you can take this philosophy. Since they all get dull and require sharpening eventually, what's the difference between a cheap Farberware, a midrange Victorinox, and a pricey Wusthof? Is it just edge-holding ability you are buying?
Also, I have no idea if I am sharpening my cleaver correctly, or if it is sharp 'enough' by hobbyist standards. I've never even approached shaving sharp, but after 10 minutes of work on both edges I can split a piece of copy paper with a draw cut. Is this good enough?