The best kitchen knives are either expensive or cheap.
I have three favorite knives: a large German something or other that cost over a hundred bucks, a nice paring knife from Target $30 and a $5 knife from
the Chinese supermarket. They all work great. The only significant difference between a $5 and a $200 kitchen knife is the $5 knife will rust--and that is easily avoided, fixed (steel wool)
or adds a little iron oxide to your food. (To get tetanus, according to a nurse friend, farm animals would have to pee on it.)

I sharpen them with a sharpening stick before every use. slip slap slip slap that's it.
When the edges show signs of unevenness (serrations) I even them all out with my sandpaper on glass scary sharp set up.

So my two cents is whatever you're using on your chisels, scary sharp, waterstone, use it on your kitchen knives.
The PIC with the angles fits what I've learned. (Jacques Pepin says 23 degrees)

Dull knives are dangerous.

Will