"The knife is a chef's paintbrush"
A good knife should never go in the dishwasher, and should never be just thrown in a drawer. In a drawer, it belongs in some kind of edge guard. Better yet, store your knives in a block, or purchase a magnetic strip to "hang them on the wall".
Use only wood cutting boards, or plastic. Never glass, stone, or ceramic.
Get a steel and steel your knife regularly. Use a grooved steel with caution and a light touch. A smooth steel is better, and a fine ceramic is probably better yet. Steeling requires barely more pressure than the weight of the knife itself. 4 or 5 strokes per side is fine. Steel every time you use your knife. Steel before you use the knife, and steel before sharpening!
Here is a nice article about knife maintenance.
Amazingly, the $85 Chef's Choice model 110 electric sharpener gets good reviews from the knife experts. It has 3 stages. The first is very aggressive and should only be used to rescue a damaged knife or to put a 15 degree back bevel on a brand new knife. After that use the second (sharpening) and third (honing) stages only. A fancier model 120 is available with a polymer strop as a final stage.
Tom's Culinary Resources / firstname.lastname@example.org