Since you have said that your Victorinox simply will not hold an edge, then it sounds like you already have a sharpening method in place.
Nevertheless, I think Scuba’s advise is very sound in general. One thing should be pointed out is that a great knife should have a more refined sharpening strategy than an average restaurant supply knife. While it is ok to use a tungsten carbide sharpener or an electric ChefChoice sharpener to sharpen a Victorinox Fibor or Dexter-Russell knife, I would avoid using these methods on a good knife. In short, as the kitchen knife get upgraded, the sharpening strategy may also need to be upgraded. Actually, this may also be true for the cutting board as well, but probably not as sensitive. For example, some people may pair their Victorniox knife with a glass cutting board. That is pretty bad, but not as bad as paring a Takeda knife with a glass cutting board.
For people who want a quick read on various sharpening methods, I think the one written by cowboyarde is a good start.
