I'm currently in a phase where I'm learning how to cook. One of my realizations is that my knife skills are horrible.  Interestingly enough, for safety reasons it is important to have a sharp knife that keeps its edge.  After a lot of research, I came up with 2 basic knives and a knife sharpener:

- Kiwi vs. Victorinox paring knife

- Kiwi Chef knife vs. Victorinox 8'' Modern Chef knife

- Smith's knife sharpening system

Key is to try to find the honing angle 15 degrees for Asian knives and 20 degrees for Victorinox 

Helen Rennie has sharpening video

https://www.youtube.com/watch?v=Cl2L5aKdVVM

https://www.amazon.com/Wedgek-Ceramic-Thick-Angle-Guides/dp/B084T56BF8