Buy that, plus the "Ultra Fine" stone: http://amzn.com/B000B8L6MC
The Lansky system has metal guides that maintain the right honing angle for you, so you can easily get a decent edge by just following the directions in their video. So long as you treat your knives right, you should just have to do that twice a year. (No dishwasher, and don't let them bash against silverware in the drying rack and in the drawer.)
As for a knife, get something with a real high carbon steel blade. Most stainless is too soft and loses its edge.
Chicago Cutlery used to be good, but I see now they've cheaped-out on their design. (If you have the good fortune to find an older Walnut Traditions knife, make a "boat" with aluminum foil and soak the handles in mineral oil, then don't wash them so much. Oil soaked wood doesn't need too much washing.)
This one looks promising: http://amzn.com/B0000CFDD5