And you don't already use one, don't forget to buy a "steel." A few strokes each time you pull out a knife... "A sharp knife is a safe knife." as the old adage goes is very true. Many people try to grind their blades on a steel. That's not necessary. Just a few light strokes microscopically cleans up the edge and adds to the useful life of the blade. The one exception is: Don't ever use a steel on a serrated blade such as a bread knife.
Another suggestion, which I'm sure you already know, is be aware of your cutting surface. NEVER cut on glass, metal, formica, ceramic or some types of composite plastic. Personally, I never use anything but wood. Good luck with your collection! I do wish you well.