I learned how to sharpen knives as a young boy. That was over 65 years ago. Back then it was oil stones and oil. The key to using this method is constant blade to stone angle. Too tight an angle removes the edge you are trying to establish. Not enough doesn't do anything for the edge, just abrades the side of the blade.. Once an edge has been generated, it can be maintained by realigning the edge using a steel or a strop. This can extend the life significantly.
Modern sharpening devices use control devices to maintain a constant blade to abrasion material angle. There are many versions out there.
As for the sharpening angle(s): A narrow angle tends to cut well with a shorter life span. A steep angle is opposite. Some high end knives have a different angle depending on what hand it is being used in.
Then there is the quality of the blade. The material and hardening process make a marked difference in cutting performance and edge retention..As the old saying goes: you cant make a silk purse out of a sow's ear.
Finally protect the edges when not in use and use the knives for their intended use only. They aren't pry bars, scrapers or hacksaws.
