I bought a Shun paring blonde a few months ago and its amazing however, as soon as I'm done using it I clean it off with warm water and throw it back in the block. I use it exclusively for breaking down vegetables and trimming meat on a bamboo board.

I will say that the Victorinox 8" Chef's Knife is my go to for most prep and I sharpen it roughly every two weeks or more frequently depending on the meals.