Hi guys, thanks for the welcome!
I know that whatever I end up getting will have to come in a block, and will all have to be the same brand/handle style. What I have now is made out of 'Mystery Metal', (won't hold an edge for hardly ANY time) and I'm wanting to get something with higher performance steel.
Any recommendations would be appreciated, but I really don't want to come off as a total noob asking silly questions. I know that many forums want new folks to use the search functions first before blasting a bunch of questions. I've got a fairly good understanding of knife steel, but mainly as it pertains to folders and general purpose knives. Kitchen cutlery is still a total mystery to me. I'm starting at square one, and will be doing ALOT of reading.