Knives, around 20, not counting the cheaper ones like the KAI Wasabi I use for filleting on the boat, the Dexter International Yanagiba I use for slicing pizza's, the 2, 7 3/4" AUS-8A chefs knives or 6" Santoku in the same series, or the Carbon Green River old style knives.
Stones, I have 16 that I use and a few more cheap diamond stones/plates, plus 2 stone holders, nagura stones, strops, etc.
I am trying to narrow my knife selection down to 2 categories. First category is Carbon, which I greatly prefer when I am at home. Second category is Stainless, which I use for when I am in a rush, helping out with game dinners, etc where I may not be able to keep them as clean and dry as I would like.
But then again I just ordered 3 80mm 52100 Pettys and 3 AEB-L 80mm pettys, have a 300 Gesshin Ginga Suji on order with JKI, looking for a carbon 270mm laser gyuto, etc!