Ok so to clarify... I actually don't have any of those knives, and didn't at the time of the posting... I meant to say "my potential knife stash" so sorry for the confusion. So after reading a bit more and going off of your recommendations, I did end up buying the Richmond Artifex Gyuto 240mm, the Victorinox/Forschner paring knife and bread knife (as I do do a lot of baking).
So in terms of the other knives I was thinking of getting, there was several trains of thought there.
1) I forgot with good knives you only need one, since none will be stuck in the dishwasher. Hence the reason I decided not to get some of the extra ones.
2) I want to have two good knives simply because sometimes my husband/mom/friends cook with me.
3) And I'll be honest, in terms of the Usuba, I have really been interested in certain Asian knives simply for the reason that I saw my mother using those a lot when I was a kid (I distinctly remember her having a usuba/nakiri, a Chinese vegetable "cleaver" and a meat cleaver. So it's sort of sentimental and I try to incorporate as much Asian cooking as I can.
4) I wanted to get familiar with both a thin, lighter knife and with the thicker/forged knives. I know they don't sharpen as well...but I figure they can take a beating...so in my book variety is a good thing. Or maybe I just want a back up that can take a beating (thick or thin)...
5) Don't tell me you all only have just one knife. Com'on aren't knives partially just for the fun of them? I sort of want to be able to play with more than one knife and get the feel for some of the different types.
So with that said, I'm still (if not in the immediate future) in the market for a usuba or Chinese vegetable cleaver. Have any recommendations? So with all these reasons/motivations, if I really don't need a variety of chef's knives... I'm having trouble picking out my second "main" knife.
But I'm not in a rush. I really need to know more about what kind of sharpening system I need or if I can get away with taking them to have someone professionally sharpen them. I'm way in over my head.
The other question I had is, if I get different types of knives/brands etc. will I need more types of sharpening/honing devices? I want to try to keep it as simple and cheap as possible if I can since I know my hubby isn't keen on spending a lot of money on knives and their maintenance. How often would I need to sharpen my knife if I am only using it for personal/household use?
Edited by vic7012y - 3/16/13 at 3:58am