> Learning how to sharpen knives, and having all the equipment to do it, will almost certainly never pay off, except in intangible enjoyment.

I guess it depends on what you mean by "pay off". In my experience, a sharp kitchen knife means I can cut faster and more safely.

As to cost, I use a $30 diamond stone[1]. Mine is more than 20 years old and it still works great. I love diamond because I can use it dry, so it really cuts down on sharpening time.

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1. https://www.amazon.com/dp/B00004WFTW

Sharp knives make better food. Blunt knives squash rather than slice food, forcing out moisture and damaging texture. You can make a knife decently sharp with a $15 waterstone, a 10 minute YouTube video and a modicum of practice. In a world where Soylent and Huel exist, what is a kitchen for except intangible enjoyment?

I wasn't suggesting to have dull knives, only that it's economical and convenient to let a professional sharpen them for you.