Great picks Dennis.
Another suggestion, if used correctly, the Idahone Fine ceramic honing rod is awesome for maintenance between sharpenings: http://www.chefknivestogo.com/id12cerodwna.html
Just a few strokes using very (I repeat very) light pressure will usually bring back a knife edge that's in good shape, to paper shredding sharpness. The bread knife is a special case and shouldn't need sharpening as quickly as the others. I hold the Idahone horizontally, with the tip resting on the edge of my kitchen counter top and do edge leading strokes with the knife, almost as if I'm using a sharpening stone. You can use the Sharpie trick to mark your edge bevel and find a good angle to hold the blade. If you hold the blade so the angle is slightly higher than the factory edge, you'll find that just a few strokes can put a micro-bevel on the main edge bevel. This can make the edge a little more robust and help extend the time between sharpening sessions.
Also, get the Super Eraser - inexpensive and it really works!