If you like to cook and like to use good tools, go to a place like knifeforums.com and buy a nice, used japanese chef's knife. You will always be able to sell it back on the same website for the same price you bought it for. They are brilliant to use and stay sharper much longer than traditional western knives. Also, they tend to be easier to keep an angle when manually sharpening, as the bevel on the edge can be up to an inch wide, whereas western knives may have only a tiny bevel at the very edge, making it harder to gauge the correct angle.
Sharpening a nice knife on a stone is badass--and not just in the moustachian way.