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Sharkstar
I'll try and search the thread to see when I bought mine (prob 2016).
The corse stone is now starting to noticeable wear. But in fairness I've used it to re profile(?) blades - ie put an edge on things with no/little to no edge. That also shows an advantage, as usually you wouldn't bother having 4-5 grades of stone.
The others still have plenty of life, but I'll check and see if I can post a pic for wear at lunch.
As I said before once you've been through all your knives then it's mainly maintenance.
A proper stone undoubtedly lasts longer and if you work in catering* and need to sharpen knives on a weekly basis it's probably better.
*although when I worked in a kitchen the chefs used a steel quickly and regularly throughout the day - which is why I've always done it.