Hi, recently I have started working as a kitchen prep part-time for large food & beverage catering company that caters for large convention events and sporting venues. I have been borrowing knives (range of Victorinox, Dexter, and Mundials) from co-workers, but would like to purchase my own knife and add to the set as is needed. The knives that I borrow dull fairly quickly, even after honing, and sharpening stone (which I'm learning from videos online). So far I prep a lot of meat, such as strips of beef skirt steak, chunks of pork shoulder for braising or pulled pork, cubing chicken, etc. In the future I may be required to do prep on fruits including melon, pineapples; also onions, peppers, other vegetables, and herbs. I have gain an interest in knives the past few years, and have scanned through many knife threads on this forum. What knives would you recommend for the tasks that I do? From what I have seen a 10" chef's knife is recommended as a first knife and that a Victorinox Forschner is very big bang for the buck at a sub-$40 budget. Will the Forschner hold up to hours of cutting meat on plastic cutting boards? What is the next step up from the Forschner that is worth mentioning, is it only the Richmond Artifex and Fujiwara FKM? The price is a bit steep (at ~$90), and for that price I feel like I should opt for a JCK Carbonext or higher instead (something I would consider in the future). Since season is also slowing down, so I wouldn't mind scouting out a used Japanese knife, Sabatier, or others if I can find a good deal. (what knives come up often that fits my kind of work? I do see some Sabatier stainless and carbon come up on eBay for less than $50 under the Completed Listings) Secondly, what bevel angle should I consider with the prep that I do. Does a more obtuse angle hold an edge longer than an acute one? Should I consider a double bevel, and does it hold a edge longer than a single bevel? I have been learning to sharpen knives with a cheap 2-sided chinese stone at home, and also a Norton 3-way sharpening stone at work (which I learn I should not use due to the stone clogging from the non-stick spray). Thanks in advance!