Do you steel every time you use the knife? That seems to be what pro's do. Obviously there's a difference between "dull" and "out of true", and if the only problem is "easy to get out of true", well, that's not a big deal.
In about 9 months time I will have dulled all 5 victorinox chef's knives and the one MAC knife I own. And the MAC gets more than half of the load during that time.