First off, this is more for my wife than me. I am a decent baker, but she is the wiz in the kitchen. She is pescatarian, and as a result, so am I when we are home. We buy our fish filleted, so that is not an issue. Looking at other threads, here are some common questions I have seen.
What country are you living in? America (Kansas)
Are you willing to buy from the Internet, or do you want to buy from a brick and mortar store (and if so, specifically where)? I am willing to buy from the Internet. I live in the middle of nowhere, so that is actually preferred.
What types of foods do you generally prepare and cook? Vegetables and fish
What knives are you currently using? Chicago Cutlery
(with a Cutco knife). Yes, I read plenty on Cutco, which is how I found this forum.
Currently, what is the longest knife blade you generally use? 8" slicer
What type(s) of cutting surfaces do you currently use? Bamboo
Are you currently sharpening your own knives? No, but I'm willing to learn
Price range? I guess $300-$400 all said and done
Will you be buying other knives in the near future? Depends on how amazing this experience is.
How would you describe your cooking style? American? French? Not really sure what this means. We use a lot of fresh or frozen vegetables. We rarely used canned or process foods.
Do you have good knife skills? Do you pinch grip? Yes, my wife does.
Have you ever owned a good knife? I thought I did until I began skulking on these forums.
After doing my limited research, my budget I think will allow me three decent knives. As I don't know how my wife will respond to knives, I put the following together:
10" Henckels 4 star chef
12" Misono bread knife
MAC HB-40 parer (but I also read that buying cheap paring knives are okay, like Forschner)