Don't misunderstand, I think you way of thinking is fine, it makes a lot of sense. If you prefer the Victorinox, if just for ease of care, that is a valid choice. When I worked in restaurants (not fine dining kitchens) the DR knives were always my choice. They cannot be beat for value and ease of use. The Accusharp is perfect for them, especially as it offers the same characteristics.
My BIL works on the thinking you are proposing. He does not care to, nor does he want to spend the time, or see the point, of learning to sharpen on stones. He believes I am careless and irresponsible for owning the knives I do, when cheaper knives "do the same job". He correctly states that his knives are sharp enough, and that they would not be if he had to use a stone set to sharpen them.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."