So I've been thinking about getting a new knife for a while now but the budget doesn't allow for it anytime soon and I'm kind of attached to my current knife. It's just a victorinox/forschner (well it doesn't say forschner being bought in australia but I think it's what most people recognise it as) rosewood 10" chefs. I'm not the best sharpener in the world but know the basics and usually see improvement every time. So for general use (and I don't use it for cutting anything harder than the occasional pumpkin) any advice on what edge/angle I can put on it and it will be able to hold? Also wondering about the lifespan of these, one of the other guys at work has the same knife but his is badly bowed/misshaped, can I expect that happening within a few years or is that more likely because he's always using a grooved steel in a crazed aggressive way?