Have been reading through all the great information on this forum and have some confidence in what I think I'm going to do, but thought I'd make a post of my own in case any more specific info might help.
I am located in Canada (Calgary to be specific) so buying at Knifewear and Lee Valley for stones is an option, but I am definitely open to the usual suspects online.
What type of knife(s) do you think you want?
240 mm Gyuto
Why is it being purchased? What, if anything, are you replacing?
Replacing an inexpensive Henckel's 7" chef's knife, want something higher performing that will hold an edge better.
What do you like and dislike about these qualities of your knives already?
Ease of Use
Nothing in any of these categories that I particularly like/dislike about the current knife, it is what it is. Am looking to learn more about sharpening so what a knife that I can progress with.
What grip do you use?
What kind of cutting motion do you use?
Push-cut or rock
Where do you store them?
Homemade bamboo skewer knife 'block', but will get getting a Mag-Blok.
Have you ever oiled a handle?
No, just cutting boards.
What kind of cutting board(s) do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Honing rod and strop, will get some stones with this knife.
Have they ever been sharpened?
What is your budget?
What do you cook and how often?
Broad range of foods/cuisines most days a week.
Special requests(Country of origin/type of wood/etc)?
No real preferences here yet.
Have never tried a wa handle but think that I would like to. CarboNext, Inazuma, Sakai Yusuke, Gesshin Ginga are probably the leaders right now. Am looking for value in my first j-knife, don't want something too expensive but would like to be able to develop my sharpening skills and have something that will benefit from that.