I come here seeking knife advice in my journey towards knife salvation. I am a home prep (not cook) that has never cared much about kitchen equipment until now. My first purchase after doing research was a set of Shapton Pro 320/1k/5k. Fast forward a month and a half, I now try to sharpen and thin everything I get my hands on. After figuring out how to maintain my cheap knives, I got the budget recommended FKM and the Watanabe Pro. Both have allowed me to do things differently from what I had done before. I look forward to being a part of the community.