I got a set of Wusthof (Grand Prix) Knives when I got married and I steel them after every use. They where still very sharp after 5 years. I really could not believe how well they hold an edge. I know regular steeling is the key. I just sharpened them and man they are even sharper, but I never thought that they were dull, ever. I like to steel all my knives after I clean them. That way you always have a sharp knife ready to go. You must never put good knives in the dishwasher. Everyone talks about which is better, but really when you get up to the high quality ones, they are all good and will out last you if taken care of. The sharpener I use is the Chef's Choice M130 Professional. I know it is electric. I was so against getting anything electric, but too many people told me so many good things. It really is an excellent sharpener. I have only used it once over a year ago. It did an incredible job. Just make sure you are steeling before or after each use.