So, I'm a line cook in a fairly high volume restaurant. I'm currently building a knife set, and I'm considering adding a carbon chefs knife to the range, probably a carbonext. I'm just wondering how much care I'd actually have to give the knife, while on the line. Is there a significant amount of care, or is it just giving it a wash and a dry every time I use the knife? When on the line, will the extra sharpness I gain from having a carbon, outweigh the troubles caused by it? I'm also considering getting a Richmond, either an Artifex or Addict. Is there a significant difference in the knives or is it mostly the handle? One last thing, I'm also getting my first stone soon. I've previously been sharpening on sandpaper, but as I'm using the knives more now I'm willing to spend the extra on a stone. How long would a stone usually last? What grit(s) should I get?