The biggest problem with a good knife, is sharpening. You'll get where you'll buy a softer cutting board to save the edge of the knife. I can't understand anyone having marble or quarts countertops cause some fool will cut something on them without a board. Yes, I get anal about it. Like others I have some good knives, I personally like my great uncles old carbon steel butchering knives. But I just can't in my mind justify using 'em. They can be sharp as a razor in seconds after choping a tree down.
Like Disco said you get what you pay for. Like smoking everyone has their knife selection, their favorite steel and thier sharpening abilities.
Most folks will get their blades professionally sharpened at least once a year then steel in between. Me I sharpen mine. And to do it properly takes some time and patience, but its a real stress reliever for me.
DMT is the only thing I will sharpen with. They are worth their weight in gold to me (course they are plastic and don't weigh much). They cost a little more but to me and my knives its most definately worth it.
Everyone has their own ideas, its what works for you.
Pop always said, "a dull knife is like an unloaded gun, dangerous and useless".