3:29 PM
@MathCubes, there are chef's knives that are sharper but lose their edge more quickly and knives that are less sharp but last longer between sharpening and are usually better for home cooks. Try several knives in person before choosing. You want a knife that's really comfortable in your hand first and foremost. There are a million knives out there and some really nice and very expensive but not as good of a choice as a less expensive (but good quality) knife that fits your hand well.
Also, agree with GdD. Get a steel and learn to hone your knife (while honing your other skills). Be sure to hold the knife at the appropriate angle to the steel for the edge of your knife (different knives have different degree edges, and some are not symmetrical). And yes, always clean and dry your knife right after you use it. It's a good habit to always hone right before or right after using. I hone mine after so they're always ready to use.
Finally, depending on use your knives will need to be sharpened from time to time. Honing does not sharpen, it just aligns the blade. It's not very expensive and well worth it to have them professionally sharpened once in a while (maybe once a year depending on your use), or you can learn to do this yourself.
