I recently started a thread to learn more about where and what kinds of chef knives to purchase, however, I've realized that browsing around is doing me no good. I know very little for what I should be looking for, and I'm hoping by explaining my wants and needs, someone will be able to suggest a proper chef knife for me.
My knife skills aren't anything to brag about, but I hope to develop my skills with a new set of equipment. The things I'm looking for in a chef knife is something durable, long-lasting, beautiful, somewhat low maintenance, holds an edge and costs under $300. I know this all seems like what everyone wants, and probably too good to be true, but any and all suggestions would be great.
I'll be using this knife for all sorts of things ranging from cutting vegetables to meat, and I'd also like to have the option of cutting through thicker things like bones and frozen meat (though this won't be very often). I understand that I may need two separate knives for cutting veggies and bones, so please feel free to recommend both! I have no idea if soft steel/hard steel is better for either task, so a little lesson on steel grade and their benefits would be great too.
I plan on researching all the different ways of taking care of my knives, such as what kinds of wooden cutting boards to buy, honing steels, water sharpening stones (which I will practice several times on my old knives first), knife storage/blocks, and microfiber cloths. If I'm forgetting anything please let me know!
I'd prefer to have a knife that's partially carbon and stainless steel, as I don't want to deal too much with oiling.
There are many questions I have such as what steels are the best for me and what the weight/thickness of the knife offers compared to other sizes, and I'm sure there are many questions that I don't know to ask yet.
However, I'd just like some help to get me going on the right path. In my first post I was given great recommendations and sources, but I'm hoping with a little more information on me I'll be able to get more recommendations for myself.
I will do my best to try out any knives recommended, as I know it all depends on the user and what's most comfortable for them in the end.
Apologies for such a long first post, but all tips and suggestions are welcome!