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A properly maintained knife only needs to see a stone a few times in it's entire(20 year+) life. Otherwise a good quality steel(diamond is fine) is all you'll ever need. I've been using the same knives(high quality) since culinary school 10 years ago and they've only seen a stone once. 30 seconds on a steel and they're razor sharp.
If you're chipping, nicking, or bending your edge you might as well keep to the 10 dollar fillet knives and toss them after a couple pulls from those handheld v style sharpeners stop working.
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