I hone every use. Also, they only get used when really needed, like actual steak or pork chops. I’ve trained the kids to stop grabbing one of them when a butter/paring/utility knife would work just fine.
My college aged son got one to cut his gözleme last Monday and I just looked at him with a raised eyebrow until he took it back and got a butterknife.
I mean, steak knives take the most abuse, always being used against a hard ceramic surface.
I do store them in a wood block but put them in upside down so the edge isn’t making contact with anything.
Edit - this set is fairly new. For 20+ years I used an old cheapo set that were a wedding gift. I wasn’t as careful with them. I got the current ones which are Zwilling, but still not very expensive, IIRC, I got them about $20/per or maybe about $130 for the set prompted by a thread @Chemicalkinetics started on steak knife cost.
I also hone serrated bread knives and my scalloped/reverse-serrated meat slicer.
