The 10-year-old Henckels my mom-in-law gave us have had it. I'm ready to buy...and our needs have changed. We are vegan now....and trying to eat 75 percent of our calories from fruits and veggies (I know this is offensive to many chefs...this is a health decision...and indeed, I miss pork belly). That means we're doing lots and lots of cutting, peeling, pitting, seeding, coring, slicing. Hoping someone with some experience might offer advice on good knives, particularly for fruit and veggie work....also looking for advice on a good cutting surface...and how and where to learn knife sharpening skills (I've been using the services of a pro knife sharpener, but think it's beyond time for me to learn).
Thanks for your help.