I use the technique he mentions using the abrasive paper and doing the angle by eyeball, you can get the edge the way you want it.
if your steel is hard enough you should just need to readjust the edge with a steel from time to time and you'll be okay. If you want a good cheap knife I would recommend thishttp://www.amazon.com/Victorinox-40520- ... 599&sr=1-1
I also bought a few dozen of these boning knives in school and have been using them ever since. They'll cut through ribs, cartilage, etc no problem. the blade is flexible enough that you can get into joints for removing pig heads or whole quarters. You can also remove a set of lungs in about 30 seconds because the curve of the blade is just correct. Really expensive knives are too difficult for me to sharpen easily because the steel is too hard. These victorinox ones are hard, but not excessively so. http://www.amazon.com/Victorinox-Cutler ... 747&sr=1-4
Also, if you want something very sharp and easily sharpened for delicate tasks like fish/sushi, you can get one of these for 4-5 bucks as your local asian market (amazon is overpriced for these). I highly recommend this brand, except for the cleaver, it's not quite heavy enough for splitting skulls, but would probably work well for poultryhttp://www.amazon.com/Kom-21-8-Chefs-Kn ... 964&sr=1-1http://www.amazon.com/Kom-21-8-Chefs-Kn ... 964&sr=1-1
dude sherm's a fucking epileptic without health insurance. you're just a blabbering stoner. he's like eleventy billion times more hardcore than you