First off, I would like to thank everyone for their welcome. And I am glad I found this forum, I have been lurking over the past few days and trying to pick up a few things.
I am looking to upgrade my kitchen cutlery. For the past 8-10 years been using a mix of Wusthof gourmet and the wusthof emiril branded. I have improved my knife skills, but have not learned about proper sharpening etc. I am looking to get a new set of knives and stones or sharpening system and continue to develop. I am a home cook, cook for myself or myself and my fiance, been cooking ~10 years, just finished grad school and the loans are pretty hefty, as well as getting a house, etc etc. so not looking to break the bank if at all possible.
#1, My initial thought was to go utilitarian, and get a few knives from Forschner. I have read good things about the steel, and the fact that they are not expensive will make me less hesitant to use and sharpen them. Plus it would allow me to explore different blades without going broke in the process. I was thinking a 10" Chef, 7" santoku, I realize they are a bit redundant, but I got really used to using the santoku, but need something bigger sometimes, then maybe a 6" boning, a serrated utility and a 3.5 parer.
#2, There is a good price on a 5 piece set of Miyabi 5000s stainless by Henckels. A good looking set, but was unsure what kind of steel they are using there, I assume its the same as their german forged? I was a little concerned by the "Asymetrical edge", how would this impact sharpening, what is the edge angle? And the chef knife was only 8", but that is probably fine.
#1 get a couple of stones and some resource on how to use them
#2 get a 3 stage system like the Global Minosharp 3 (would this be the right angle for the Miyabi?), or the Chef Choice 4623
or none of the above, open to suggestions.