Where do you live? There may be some stores we could recommend for browsing.
First off, there are a lot of really good knives out there. The impassioned debates here are on the level of Ferrari vs. Maseratti, or Canon vs. Nikon, or Lafite vs. Latour. You don't need to go down that rabbit hole to get some super knives that will last for years -- and none last forever as sharpening wears them down to the point that they're no longer very serviceable. But most home cooks don't need to sharpen very often, so any you buy should be in good shape by the time your kids steal them from you or pry them from your cold, stiff hand.
Second, you have a couple of very basic decisions to make: 1. Western (Yo) or Japanese (Wa) handles; and 2. Carbon or Stainless Steel. I like Western handles because that's what I've used for the last 40+ years, and I like stainless for the ease of care. Most of the guys here like the Wa handles, which they feel give them greater control, and they prefer carbon steel as it takes a sharper and generally longer-lasting edge (but it can rust and thus requires more maintenance than stainless). IMHO, good stainless (e.g., VG10) gets scary sharp and stays that way for months (I'm a home cook like you -- I do 99% of the cooking, and my wife likes pretty much what you say yours does).
Third, I agree with the others about what you need -- which will probably differ from what you want. I'd recommend a Gyuto (Chef's), 240mm or 270mm, or both; a Sujihiki (slicer or carving knife), 270mm; a parer, 70 - 100mm; a couple of Petty knives, 120 and 150mm; maybe a Western Deba (for cutting up fish and so forth), a Honesuki (boning knife), maybe a Nakiri (veggie knife) or Santoku (sort of an all-purpose knife). A good Chinese Cleaver might be nice, and maybe a cheap heavy cleaver (e.g., Dexter-Russell) for bones.
Fourth, the wood. If you're into wood working, you can make your own, but if not, look at the products from www.theboardsmith.com (or study them if you intend to make your own), and check out the Shun knife blocks from Amazon (but don't buy the knives).
Fifth, sharpening. Stones are great, if you have the time and interest to develop the skills. Otherwise, look at the gadgets from www.edgeproinc.com (my choice).
Good luck -- and kiss the $1000 budget farewell!