I have several nice forged Whustoff Tridents, but honestly I use a Dexter-Russell "Sani-safe" French knife more. And probably my favorite knife for home use is a $45, 10" french knife branded by Edward Don. It's got a non slip plastic handle and a little softer steel than my Tridents. They won't hold the edge as long, but they're easy to sharpen with a few light strokes thru my tungsten carbide sharpener. You never want to use that on a forged knife, but so long as you don't gring the knife down it works great on the rest. Between sharpenings a few licks on the steel is all you need. Plus, since it's only $45, I don't have a heart attack if someone else picks it up!
The Lansky set will let even a noob get a razor sharp edge on nearly any knife. It takes some patience, but it works very well. My dad got me a set years ago for Christmas. That and a steel will keep you sharp.
BTW, I use either a 8" or 10" chef's knife (french knife) for 85% of all my work. On occasion I'll need a paring knife or a something specialized (eg filet knife, medium cleaver or bread knife) but I'm just so used to using my chef's knives that I rarely reach for anything else.