Try out different ways to slice stuff. Different permutations of longitudinal, diagonal or cross cuts yield different shapes. Try getting regular shapes after cutting a big carrot cross, then lengthwise-diagonally. The resulting triangle-wedge shapes are great for dipping (hummus!). If the carrot is thick enough, "bisect" the wedges.

Speaking of carrots, use a potato-peeler.

If you're thinking of getting a knife-set, instead, consider spending your money on a single quality chef's knife. If you later find you need a different type of knife for some particular task, just get a cheap one, but your chef's knife should be proper quality.

Also, I'm going to echo darkarmani's advice (well, it should be a decree), to never ever put your good knives in the dishwasher. Ever. Keep them out of there.