I got a stone about twenty years ago and have used it for all my knives on a regular basis. None of my knives are particularly fancy but they all have a keen edge. If you get into the habit from day one it's really a 30 second job per knife. Admittedly I'm not into major butchery so re-profiling has never been an issue for me. Apparently the pro. meat guys retain quite rough edges to their knives, too polished and they don't slice as well. Worth bearing in mind for cleavers etc.