As we say in the midwest, howdy!
Just discovered this forum on my quest for great sharp knives. I sort of collect and sharpen straight razors as well.
I'm 22 years old and I've been a bit of a collector of kitchen knives since I purchased my first "real" knife wich was a 5'' Emeril Lagasse Wusthof when I was 14. I've worked in kitchens since I was 16 and have used mostly Forschner knives which I've kept sharp with my Naniwa stones.
Right now I'm using 3 knives which were all gifts. An 8" Global, a 7" Global Santoku, and an 8" Shun Ken Onion.
I realize that these knives aren't very well received on this forum, However I've learned that all of them can hold a respectable edge, and with minimal maintenance retain that edge. Thanks to my use of straight razors, I generally use a pasted paddle strop with either diamond paste, CrOx, or Cerium Oxide. However I'm seriously looking into expanding my knives with some nice carbon blades.
I have been dating a vegetarian for about 2 years now and mainly cook dishes that suit her taste. A couple times a week I'll roast a chicken or a duck or smoke some pork putt or brisket. It's been tough,yet, fun to alter my cooking style (protein focused) to a broader, veggie focused, style.
I hope to learn a lot from you guys and look forward to expanding my knife roll!