Could get a Work Sharp tool/knife sharpener, will give you a consistent, perfectly sharp edge. And not kidding, but Ginsu Knives hold an edge surprisingly well and are inexpensive. If you just can't bring yourself to go Ginsu, Victorinox is a quality, mid-priced knife. Wusthof makes great knives, but dear God they're expensive ($100+ / knife). I have some from my chef days, as stated above they need to be sharpened often. They have enough heft and are balanced so that they do the work, not you. Maybe you know this, maybe not, but if you store your knives in one of those butcher block things, put them sharp edge up, or else you're sawing wood every time you put them in that thing. Just store them in the drawer and save some counter space.