When I know I have a heavy session with the vegetables, which is often these days, . . . MANY varied and different vegetables . . . out comes the sharpening stone. I have a Kasumi chef's knife (Damascus steel, dontcha know) and it has been my faithful servant for close on 6 years now.
And the sharpening stone is a very expensive double-sided job. Forget where I got it, but it needs to be soaked before using. The one side is a bit coarse and the other side is very fine. It's very meditative to sharpen a knife, very relaxing. The sound of the blade gliding at just the right 30-degree angle is very pleasant, but you have to do it correctly; a moment of inattention means a lifetime of regret. But the pleasure is all in when you wash off the knife and start cutting.
Carrots are particularly tough and very dangerous; I have an almost-daily cucumber salad recipe that requires finely julienned carrots and woe betide you if your knife is not prepared to carve hairs from your chest (or other areas if you're not male).
And tomatoes: my knife soars into them like some albatross . . . a smooth "zing" and a tomato is dissected. I can cut a cherry tomato into twelve one-millimeter slices now.
But beware the wrath of the knife. Always know that you're holding a loaded shotgun in your hands. Because what can julienne a yellow pepper like butter can also reduce your thumb by a fingernail in one slice . . .