I worked in restaurants in my teens and 20's and still have a couple friends that are now (20 years later) executive chefs.. They still use the cheap $15 stamped blade knives that we used in the restaurant. Its all I have at home as well. Just get a hone and diamond block and learn how to properly sharpen it.

Basically these:
[Link: webstaurantstore.com]

[Link: amazon.com]


Sharpening stone that I use:
[Link: smithsproducts.com]