I was referred here after I'd inquired about a knife I believe on a Youtube video. Anyway, I've cooked probably since I was 13 or 14, but no one in my house ever really used a chefs knife. Now that I'm on my own, looking at buying at least a decent knife. Some of the questions that were posted in the "which knife should I buy?" thread I probably won't be able to answer, as I don't have a ton of experience with Chef's knives.
I would most likely use a honing rod, probably take them to sharpen them once a year, budget between 100 and 200, although prefer to spend closer to 150. I cook most meals, partly because I work at home (trade, so I can't leave a ton) and I have some allergies that make it a little difficult to eat out at times. I don't necessarily know style wise what I would want. I guess the two big ones would be European, like a Wusthof which we owned for pairing knives and a few others, or Japanese, again correct me if I'm wrong. I've heard good things about Macs, Globals, Shuns, ect, but that could all be wrong for all I know. Any insight would be greatly appreciated.