What type of knife(s) do you think you want?
Honesuki and petty or paring (What's the difference?)
Why is it being purchased? What, if anything, are you replacing?
The honesuki because I have begun to break down nearly all the meat we eat from larger cuts rather than buying it already butchered. The petty or paring because I have a cheap, very light Forschner parer that I use a lot, and would like to upgrade.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Both are pretty vanilla.
Edge Quality/Retention- They're pretty bad. I'm just learning to sharpen, but they dull very quickly.
Ease of Use- Boning dulls quickly and the parer is too small.
Comfort- Neither are bad.
What grip do you use?
I don't that I have a grip for either. I'm not sure if I know enough of technique to answer.
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?
Ceramic honing rod
Have they ever been sharpened?
Yes. I have an Edgepro and a great member here sent me two knife stones that I am learning on.
What is your budget?
Around $75 a piece.
What do you cook and how often?
I peel and cut up a lot of fruit. Kiwi, oranges, apples, mangos, pears, etc. by the pound every week. I also have begun to butcher almost all my own meat from larger cuts.