Hi, I seem to have caught the Japanese knife bug. After reading up on the subject for the last few weeks I've decided that the real issue for me is whether I'm willing to maintain my knives properly. I've been cooking (at home) for over thirty years and haven't done a good job yet, so my willingness is a real concern!
My current thought is to get some stones and maybe a Chinese cleaver, switch to my (existing) IKEA wood cutting board, and concentrate on sharpening and maintaining the cleaver and my existing stainless knives (Tramontia, full bolster, generic knife set). Later on, my thought is to take a class on sharpening and pick up some fancier knives.
My question is: does this make sense, or am I likely to develop bad habits? After all, practice doesn't make perfect, it just makes permanent!