I have the job of sharpening my wife's kitchen knives. She has some Wusthoff, Cuisinart, and various others. None of them hold a candle to the Kershaw 3/4 Ton folding knife she keeps in her drawer, when it comes to holding an edge. Her Victorinox comes in second best.
For practically all her kitchen knives, I have to hold the blade at 45 degrees to the sharpening surface to get any kind of edge. The harder steels do very well with a 25-30 degrees, and take a much sharper edge. One of the best is my Merle Seguine, which is made of 1095 tool steel.
The really good ones will take a shaving edge pretty easily. The standard kitchen stock, not so much.
