Ive got a couple of  knives that will cut paper vertically with no effort.

It took me 25+ years of killing blades to finally learn how to sharpen them effectively, and Ive never used a whetstone or oil stone...

Yep and in that time from reading your post a HUGE part is  regular maintenance of the edge, storage and care.

Once the edge is worked nice, few quick strokes on a pad, or fine stone or diamond file is all thats needed... which ever is ones personal preference, find works best for them.
 I have used stones for near on 50yrs.. and stroping for fine cut throats..only changed to stropping in resent yrs .

Waiting well after a edge will not slice a tomato skin under its own weight..doesnt work.

 If you ever come across a very fine stone that has what looks like a drill end has been drilled into it..and wondered why...its for putting an edge back on a cut throat.
 Do not use it on a knife.