Congratulations on your new knives. The Wustoff slicer is just excellent, and their classic parer is the one I use. Their chef's knive is also a winner. Wustoff steel is fairly hard as knives go, so keep it's edge straightened with a steel on a daily basis. If you don't, you'll soon have a dull knife.
Having a sharp knife is important. But sharpening a knife takes a lot of practice, and I recommend most people have theirs sharpened twice a year by a professional. Keep your fine new blades steeled! At the end of every day, wash your knife and steel it a few times at an 18 degree angle. (A steel does not sharpen a knife, but straightens the edge.)
I hunt and fish, and most of what I cook I butcher myself, so I'm a fanatic about sharp knives. Just keep your blades steeled, and then when they do have to be sharpened, the sharpener will have less work to do, and less metal to grind off.
PS - make sure, if you like your nice sharp knives, to use a quality maple cutting board. Don't ever use ceramic, tile, marble or granite boards, and avoid anything but quality soft plastic boards for meat and fish. I don't advise my friends to use bamboo boards, either. They are much harder than maple, and dull edges quickly.
I sometimes get tired of sharpening friends' knives after they've brutalized them on crappy boards. Don't do this to your beautiful Wustoffs!