I'm happy to discuss my habits and if it turns out to be me, even better.
How much prep/cooking do you do?
home cook, probably 5 nights /wk. a couple of which the knife in question gets used. Typical meals around here include pork tenderloins, cutting onions, slicing/dicing chicken breasts, tomatoes.
How long is your current sharpened edge lasting? On this knife it's hard to say, let's call it 10 sessions before I notice a decent drop off. This last time it seemed less than that. The edges on my traditional japanese steel seem to last longer (blue, super blue) or maybe the fall off isn't so noticeable.
What is your sharpening routine? (Bevel angle, stone grit progression, strops, etc.)
EP set to 15deg, in this situation I'd start with the stock 600 and get a nice burr, then progress with 1000, switching to shapton glass 4k and 8k. No strop, though I did keep an old leather belt in the kitchen for a while.
How do you maintain between sharpenings and how often? (Strops, ceramic rods, etc.)
This is a hole in my setup that I know I need to address. Maybe writing all of this out will cause this to be the next move rather than a new knife.
Is there any possibility that you're hitting the edge with abrasive scubber pads, etc. while cleaning? Just asking
I'm awfully careful here and the mrs. doesn't clean my knives or cast iron after meals.
Anything else you can tell us about knife use habits, etc?
I feel that I'm pretty careful and conscientious with my use, though I did make a big faux pas with this knife prior to the most recent sharpening when I got to halving the chicken breasts from the rib cage, I put away the petty and pulled this thing out to seperate the two. Don't ask me what I was thinking because while I'm not sure why I did it, there was some thought that went into which knife to pull...while I'm staring at my Henkels "hatchet". That was the exception to the norm though. I feel I get a good edge on it, deburr the edge on a cork when finished and have a loupe that I look at what I'm doing while sharpening. Again, could it be my technique either while sharpening or maintenance? possibly, maybe even likely, but after numerous months and seeing the same results with this particular knife the frustration is setting in thus the post.
Oh and to the question about an edge guard from Jeff. No edge guard. I have one of those wooden drawer racks that the knives sit in with the edges down. I'm careful putting them in and out and the mrs. has her two go to's which are not of the high maintenance variety.