I'm a culinary student and I've been looking around the site for a week or two now. You all seem very knowledgeable, but there are a few topics I haven't been able to find answers for.
1. Is the Masamoto Virgin Carbon Steel Gyutou worth it?
Is there anything I should know before buying it? So far I know that the carbon steel will tarnish, but I'm dedicated to looking after it, oiling it during storage. etc. And is the carbon steel that much of an advantage in terms of sharpness of the VG?
Also, I'm currently using a 8" Victorinox knife, would jumping to the 10.5" be that much of a difference? or would a 9.4" be more comfortable?
2. With the new knife purchase I'm looking to find a decent case for my knifes. Something that locks (don't want my knives stolen), something with enough room for a 8 PC knife set plus various small wares. and something that isn't overly bulky (I'll be doing a lot of subway travel next year, and carrying a big, bulky toolbox might be tiresome.
3 Is the Edge Pro Apex worth the money? and will the stage 1 do? or is it worth the money for the stage 2/3? Or is it better to just learn by hand on a waterstone?
If there's any other suggestions for someone who is starting to upgrade knives, and their kit in general?
I really appreciate it