Here is the link for Victorinox butchering knives. Below I have listed the knives we use and their purpose during broiler processing.
Butcher Knife (heavy stiff blade) --- Used for killing.
Skinning/Lamb Skinning knives --- Used for cutting up processed chickens into pieces and parts.
Here is the link for boning knives that we use for evisceration.
Any of the small straight narrow blades --- evisceration.
The straight back wide knife --- cutting off feet.
Narrow curved blade --- also used for cutting up processed chickens.
As for sharpening we just use a technique that Daniel has shown us. Any way will work and the internet is a great source for videos and articles explaining different techniques. I recommend getting a book or DVD or both and practicing. There is really no easy way that I know of.