I have a cheap, but really good bamboo cutting board from the dollar store and a tiny one from ikea that I use more often (because my kitchen is tinnnyyy). I also bought my knife from ikea a decade ago and I hone it before every use with an old steel I found in a thrift shop that was made in Sheffield. I say this because it seems to be better then any of the steels I bought new from any other store.

If you don't want to bother with home sharpening you can get your knives sharpened professionally. I recommend every year or so, but in my household it's usually whenever all the knives slip onto a finger