Oh no! Not another "Which knife should I buy" thread!
i'm admittedly a "knife noob" but decided to post on here after reading how genuinely helpful people are on this forum as opposed to others i've been on (get into photography to see what i mean). I've been a huge fan of knives for some time but only recently have gotten enough into cooking to really be able to appreciate kitchen knives.
After a lot of trial, and mostly error, in the kitchen, i've decided on 2 types that i'd like to get for the kitchen. 1 being an 8-10inch all around chef's knife that is an absolute work horse. Something that is strong, i don't have to worry about cutting on a variety of surfaces and can do anything i ask of it. the other one i'd like to get is a Japanese blade, maybe something a bit smaller (6 inch?) for slicing fish, sushi, sashimi and meats. i've always loved Japanese steel, have admired it ever since i lived there for a year and recognize it not only as a utensil for cutting but also a piece of art.
I've also been slowly learning about sharpening just by reading/watching things online as i would like both of these to be the last knives i NEED to buy for a very long time (note i said "need"... no doubt i'll be wanting to buy many more).
What type of knife(s) do you think you want?
Smaller Japanese knife for slicing fish, meat, etc.
What grip do you use?
fingerpoint - for more delicate slicing
What kind of cutting motion do you use?
Where do you store them?
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
What is your budget?
I'd like to stay about $150 for the "work horse" and around $250 or less for the Japanese blade
What do you cook and how often?
I cook a wide variety of meats, fish, vegetables, etc. Probably mostly red meat and chicken though. Cook about 3-5 times a week.