I use a 9k stone and sharpen for like 10 seconds, so its not that much material. I have an extremely high standard of sharpness.

For the first 30 mins to an hour of work, the edge absolutely flies through food. (Hair whittling/hair popping)

Afterwards its still very sharp and cuts very well ( clean shaving)

Then it starts to struggle with tough skins and delicate foods (bell peppers, tomatoes, etc) this is usually where it stops shaving.

I like to keep my knives so sharp that it flies through everything.