I've an awesome set of "butcher's knives" at work in a scabbard. Anyone who isn't me dosn't touch them and isn't allowed to touch them. If someone steels them, runs them on the stone or even uses them slightly differently than I do that can seriously effect a good blade.
At home I've also a nice set of kitchen knives.
Good knives are sharp, really damn sharp, but it's well worth it and they're safer than dull knives (as you don't have to push as hard with them and thus are less likely to make a mistake.)
Just don't be like the clown I worked with once who sharpened the back of knife's tip (for reasons that remaing a mystery) he was using that knife to cut through a whole-slamon to make it into steaks (which involves pushing the knife slightly with your hand.) Well as he was pushing on the knife his hand slipped along the back of the blade and then he hit the sharpened back-end of the tip. Got himself real good.
Oh, same idiot also stuck a knife in a broken light-switch to manipulate the stub of the switch. You can probably guess what the results of that were.
EDIT: Following Timby's semantical nonsense over the word "sets."
For my "set" at work I have a 8 inch knife, a 6 inch knife and a 6-inch boning knife.
At home I've got a 8-inch "chef's knife" a good bread knife and a good paring knife.
It's also worth discussing those "miracle blade" knives/knife sets they sell on the TV.
They're complete crap.
A good chef's knife is a solid, unserrated, balde. Meaning the edge of that knife is a consistant, smooth, piece of metal. Keeping this honed (the balde aligned) and sharpened (the blade edge "pointy") will keep it in good shape.
These "mircacle blades" are serrated. Finely serrated, sure, but serrated. That's how they can cut a can, they're saws! That's how they can cut through a can and then cut through a tomato (as tomatos are best cut with serrated knives due to their skin, though a good sharp, chef's knife will still work). But cutting meat with a serrated balde isn't a good idea for a wide variety of reasons and they're not good for precision work or chopping.
These $50 "knife sets" they sell on TV are pure crap. My home chef's knife, by it's little old self, cost $50.
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