I have been stalking this forum for awhile now trying to educate myself and am ready to pose a couple of questions to this august group of experts.
I am a home cook looking to upgrade my knife collection. I have my eye on the Gengetsu 210mm stainless from JKI. That size because I don't have a lot of room in my kitchen but also don't really need the industrial size blade. Stainless because I am clueless about carbon care. And that style because I think it looks badass.
Here is my question: I have no idea about sharpening and really don't intend to learn ( just being honest - please don't kick me!). I can hone a knife competently. Fortunately I live in NYC and have access to good professional sharpeners who can do the job for about $5. But I would like your views on whether I am a fool for looking at this kind of knife without the requisite sharpening skills. In other words, am I going to ruin this thing if I only bring it for a pro sharpening say every 6 months or so?
I would also like to buy a cleaver for breaking down chickens and cutting through pork rib bones. I am looking at the cck cleavers because i hear good things and think they look cool, but can't get a feel for which are up to that task (as opposed to being veggie cutters). I know cck cleavers are mostly carbon and am ok with that because it would get less frequent use and i think it would be a good entry knife to try with carbon. The lil rhino looks cool, but not sure if its up to the task, the bone crusher has the right name, but I'm not sure if I need such a massive chopper? Anyone have thoughts on this?
Thanks so much in advance.