I dunno, in my case it just made it faster. Shitty knife can be made sharp, just not for long.

For me it's mostly "the better thing makes it quicker". Sure there is some minimum that makes stuff below impossible, but outside of that it's mostly convenience

I personally think that keeping knives sharp is a sub-skill of cooking but a very unintuitive one at first, until you use someone else's sharp knife and all of a sudden things just click.

Yes, a few good sharp knives make a big difference in the kitchen.