New Cutlery

I have rotated out all of my old cutlery and brought in new stuff. I have too many knives. I had a nice Farberware set and a real good Wolfgang Puck sontoku set. That was before I learned how to use knives properly and how to take care of them. They got used for everything, they were thrown in drawers, they were put in the dishwasher, and that all shows on them. They can take a good cutting edge but can't keep it anymore. They all have nicks and scratches.
My wife bought me a new Shun Classic Chef Knife. I love it. I have never worked with a knife that sharp. I ordered a new cleaver for myself, something with more heft and durability. Then I bought a decent Farberware set. So gone are 30 or so knives, and in their place are 17 new knives. Six of those are steak knives so they really don't count. Now I can guarantee that none of my new knives have been tossed around in a drawer or been thru the dishwasher. I wash them by hand and dry them immediately and put them back in the knife block. I take the honing steel to them every so often to keep their edge. I am teaching my boys how to use them properly.
So I guess the answer isn't more newer stuff, but just the simple rule of taking good care of what you have. I'm never to old to learn something new.