>>105781773
Picrel is a basics course on knives. Read it.
As >>105781986 said ikea works, but you can get some really nice and well priced knives off aliexpress too. DO NOT listen to >>105782149 however. Mora is nice for budget survival/outdoor knives, but not the right choice for the kitchen.

The basic truth you have to realize first and foremost is that no knife, ever, no matter how expensive, stays sharp forever. The closest to a knife that keeps its edge very long are ceramic knives, but once they inevitably dull they become literal waste.
Instead, accept that you have to maintain your knives - essentially sharpening. This sounds annoying, but once you got the basics down it's relatively easy, and really quick.
A pull through sharpener is the lazy bastard's way out - and it'll at least prevent your knife from utter dullness, though it'll never really get sharp either.
A whetstone is what I'd recommend instead, a little more of a learning curve, but in return you can sharpen your knives to razor sharp within minutes.
Last basics advice: Read and understand the material section in picrel - a harder knife will keep an edge longer, but it will also be harder to sharpen and much easier to chip, requiring a little more finesse in handling. A softer knife is super easy to sharpen and won't chip (the edge may bend though), but in return it loses sharpness quick. More extreme cases within 1-2 meals cooked.

So your to-do is twofold:
- Get yourself a whetstone, if you can't be arsed, get a pull through sharpener. It'll be worse in most ways but you skip the learning curve at least. This part is non-negotiable.
- If you like your old knives just dislike that they are dull, just sharpen them and they'll be good as new. If not, get new ones. Note the shape, size and material for that.

Part 2 of the guide following.