A remotely-decent stainless kitchen knife on non-fiberous materials will last long enough that you don't really have to worry about it.
Especially for such soft materials as cheese and sausage.
Vegetables are the problem for sharpness, and meat-with-bones the problem for toughness, assuming careful handling.
So, yeah, with care to not bend it, a ceramic blade will do well on things like carrots, while a simpler stainless steel blade handles your cheese and sausages just fine.
But even then, a very simple high carbon blade with a simple automatic-angle-keeping sharpening tool (10~20$) only needs to not see the dishwasher and receive oiling before storage.
Which is basically the extend of "have an oiled sheath to store the blade in".
French Opinel makes cheap (5~15 $) (but rather practical) pocket knifes out of (traditionally) such carbon steel. The wooden grip is more sensitive to water than the blade, in my experience.
Vegetables are the problem for sharpness, and meat-with-bones the problem for toughness, assuming careful handling. So, yeah, with care to not bend it, a ceramic blade will do well on things like carrots, while a simpler stainless steel blade handles your cheese and sausages just fine.
But even then, a very simple high carbon blade with a simple automatic-angle-keeping sharpening tool (10~20$) only needs to not see the dishwasher and receive oiling before storage. Which is basically the extend of "have an oiled sheath to store the blade in". French Opinel makes cheap (5~15 $) (but rather practical) pocket knifes out of (traditionally) such carbon steel. The wooden grip is more sensitive to water than the blade, in my experience.