Also be sure to get a
fixed that for you
Yes, it's very important to steel your knife every time you use it. I havn't had my knives sharpened in close to a eyar now and some of them (the ones I use most) do need it but it is amazing how much better they cut when you hone the blade before using.
By the way I have a mixed bag, mostly henckle but i have an odd man out paring knife from some off brand made in the USA company that is quite nice.
My small (6 inch) french chef get's the most use, then the 8 inch santuko. I have a 6 inch santuko as well and like it but it is third string for sure.
On the bread knife though I would say save some money and get a cheap stamped blade. They are a pain to sharpen anyway and with the serations you dont' really need to for a very long time. I have a $15 henckly stamped blade bread knife that works just fine