I'm looking to be educated on a good chef knife to buy + how to keep it sharp. I kind of know honing steels, and those sharpening kits, but would love links to really good guides on which ones apply. So many different knife types and sharpening each one is different, so I'm getting totally confused.
What type of knife(s) do you think you want?
Chef's knife + relevant equipment for edge maintenence
Why is it being purchased? What, if anything, are you replacing?
Need a main knife, have a cheap chef knife right now, but really need a new one for the amount of cooking I do.
What do you like and dislike about these qualities of your knives already?
Aesthetics- don't care
Edge Quality/Retention- Dislike, but I don't think I'm taking care of it correctly
Ease of Use- Not sure what this means, and how it is different from edge quality or comfort.
Comfort- don't care
What grip do you use?
What kind of cutting motion do you use?
Mostly slice, some chop
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?
I use a honing steel before and after using, but I have no idea what hardness my knife is( some cheap off brand ), and I don't think it does much.
Have they ever been sharpened?
What is your budget?
$200 for knife + sharpening stuff
What do you cook and how often?
At least once daily, uh meat and vegetables? Not sure how specific I need to be here.
Special requests(Country of origin/type of wood/etc)?
Thanks for looking!