I spent my earlier years in the family restaurant until I was about 25 and did a complete change of profession. I sliced fish, about 1400 slices every Friday. (good Catholic population) cut salad ingredients, meat, bread and vegetables. We catered for weddings that could small or our largest was 450! We catered for the town festival ball and served a 3 course sit down meal for 1028 people. I feel confident in saying I have some experience with knives. My father would carefully examine the 10 kilos of diced carrots for uniformity of size.
I use a Wusthof cooks knife and have a full setof other Wusthof knives that have lasted me about 40 years. Although the small paring knives are replaced regularly as my wife cleans up without her glasses and they end up in the garbage.
I use a steel on my knife each day and the steel is NOT for sharpening but realigning the edge. I use a stone to get an edge and as vax2000 points out, 20 degree bevel, although I use about an 18 degree bevel as that is what I am comfortable with. My knives are stoned (love that!) each week or before I cut a roast or slice a large roll of fillet steak.
When using a steel, you should run the edge of the knife across the tip of the steel after you have the edge back to pick up the small metal fillings with the magnet. The end of the knife before it enters the handle has a raised ridge, that is for your index finger and allows you to walk your knife down the vegetable you are slicing. Always use wood cutting blocks and a recent high magnification of composite plastic blocks show chipping in the cuts. Where do those chips go? Even worse with a glass cutting board. Your board should be cleaned with a light soap and a stiff brush and very hot, preferable boiling water. I wet my boards about once a month and cover them with cooking salt and let them stand in the sun for a few hours. They end up almost white. Good knives do NOT belong in the dishwasher. I also clean my knife block with boiling water each month.