I know how to sharpen knives professionally. I've used the Japanese wet stone techniques, diamond steels and other methods. On my last cooking job, I'd often cut up to 100 pounds of veggies as just part of my day's work. NEVER have a good knife sharpened on a grinder, unless they are using a buffing wheel and polishing compound. It will ruin the knife.
I learned my current technique from a YouTube Video. It's great because not only is it effective, it's also very cheap. I now keep a $3 piece of green polishing compound in my kitchen tool kit. It looks like a waxy piece of sidewalk chalk. I rub the compound on a piece of cardboard(always around in commercial kitchens), then I strop the knife on the cardboard to tone the edge. I do it anytime I do more than about 10 pounds of vegetables at a time and i keep my knives very sharp.
As for knife choice, Global knives have a good rep and were all the rage 10 years ago, but the chefs with plenty of money to blow now
all use Shun knives(which were not around when Antony Bourdain was cooking). My main gripe with Global knives is their handle design, which I don't find very comfortable when doing bulk work. I also prefer knives with wider blades. Shuns are very nice, but oh so pricey.
I use this Korean made knife I got on Ebay for $48, including shipping. As I've mentioned, it takes a very good edge, and it also has excellent balance. I got it in part because of it's powdered steel composition. In comparison, a 6" Shun knife retails for around $100..
Yongho Clad Steel Kitchen Santoku Chef's Knife Clever Made by Korea Masterhands | eBay
When I cut up chicken wings or do other boning, I use a $12 Faberware Santoku knife I got at Bed Bath and Beyond. Paula Dean actually has a very nice economy 3 piece knife set you can get at any Wal~Mart for under $20. It's a knock-off of Wustoff designs.
This is one of the best video series I've seen on sharpening, esp the end, though the hair shaving is a bit icky:
Knife Sharpening How To Use A Sharpening Steel Part 3 - YouTube
http://www.youtube.com/watch?NR=1&v=ReUEjNJ5PSA&feature=fvwp
And here is a Shun knife. The price is very low for a knife of this size and quality:
New Shun Classic 7" Hollow Ground Santoku Knife H G HG DM0718 Steel Japan | eBay
Finding the No. 5 green polishing compound can be tricky. If a hardware store has it, it will be with the buffing wheels. Porter Cable is the brand I've seen. In the video, he also uses spray metal polish that he gets at dollar stores.
Half of knife sharpening is not taking off more blade than you need to. When I see a cook spend more time sharpening than cutting, their technique is usually bad and they are doing more harm than good to the knife.