Welcome!
I'd suggest starting to learn about sharpening, since you already have a serviceable knife you know and use. The Victorinox is quite good for the price. If you hang out here you'll probably spend way more than that eventually
Sharpening & honing
Here's what's probably the best resource on sharpening in English on the subject:
https://www.youtube.com/playlist?list=PLEBF55079F53216AB
The first 9 videos cover everything you need to know to sharpen your current knife. The other ones won't be as useful right away.
Here's another good playlist, that's not as well organized by difficulty level as the above one:
https://www.youtube.com/playlist?list=PLsSxXLQSZIe__A5THcrFGto9_PSkXWiN6
For that you'll need to get a stone or two (no more to start!). Turns out someone was just recommending an excellent medium+fine grit combo stone for beginners, for just $36:
http://www.kitchenknifeforums.com/s...t-people-addicted-new-cerex-1k-3k-combo-stone
Since it's so cheap, I'd say go ahead and get that. You'll learn what you like and dislike, and you can add more stones later if you want.
Since you mention you have a steel, here's a a video on proper steel use:
[video=youtube;jAWcQOc93ec]https://www.youtube.com/watch?v=jAWcQOc93ec[/video]
Storage
At home, most people here probably use wooden magnetic bars. They can hold many large knives without scratching them (a problem with metal magnetic bars). Example:
http://benchcrafted.com/Magblok.html
Some people also use wooden blocks, but since we all tend to have so many large knives, it gets hard to find unless custom-made. Of course, if you have a lot of self-control or don't hang out on this forum too much, it gets easier
http://www.kitchenknifeforums.com/showthread.php/6605-Custom-Knife-Blocks
There are also wooden drawer organizers such as this:
http://www.amazon.com/dp/B0009MG0JE/?tag=skimlinks_replacement-20
Finally, you can always get sayas (Japanese-style wooden blade covers) for each of your knives and just keep them in a regular drawer. That's not ideal for non-stainless knives, but you don't have that concern yet.
I don't think many pros leave their knives at work, too easy to get stolen... Instead they get excited about various knife bags, cases and rolls. Here's a recent thread:
http://www.kitchenknifeforums.com/showthread.php/21759-What-Bag-Roll-do-you-use
Knife shopping advice
Just in case you were looking for an excuse to upgrade from the Victorinox, there's a standard questionnaire you can fill out so we can give you tailored advice:
http://www.kitchenknifeforums.com/s...hich-Knife-Should-I-Buy-quot-Questionnaire-v2
Just paste your answers as a new message in this thread, if you're interested.
FYI, it will only make sense to upgrade if you have at least $75 to spend on a new chef's knife, I think. I would focus on getting your existing knife sharp first.