I am forever driving my husband mad when I ask him to carve the Sunday roast as our knives are invariably as blunt as a log of wood. I noticed a really good offer in Novembers Good Food magazine for a set of 'jeanpatrique' knives and was thinking of ordering them, but can anyone tell me if they are any good as I have enough so called 'rasor sharp' knives (a.k.a. logs) cluttering up the place already, and only want to buy new ones if they really are up to the job.

Can anyone advise me please?

I think if you have good knives already why not get them sharpened? If not any good knives are worth the investment but they need to be cared for:

Keep the blades away from other objects by storing them in a wood block for example.
Dont put them in a dish washer.
Always sharpen before use. (learn how to use a stone and steel).
Try to keep to one method of sharpening it helps if only one person does this.
Dont use the special sharp knives for anything else than for cutting food.
Avoid cutting anything particularly hard such as bone.
Use a proper plastic or wood chopping board.