Hey All, I've been watching these forums for a few weeks and I haven't seen any suggestion threads about giving knives as a gift and was hoping I could get some advice. My mother cooks a ton and I was looking to get her a nice gift. She currently (almost exclusively) uses the chef knife out of the Ginsu Gourmet Chikara Series 12-piece block. As you might guess, the knife leaves a lot to be desired. I have a couple decision points where I could really use some guidance based on what she preps the most. A lot of vegetable variety, but few of the most common ones are onions, carrots, bell peppers, potatoes, and the occasional rutabaga or butternut squash just to be difficult. Meat is mostly chicken with some occasional beef. This leads me to my first decision point, should I get one knife to try to fill the role of her current all-purpose knife or a couple knifes to more specialize in those different roles. Second is the material. I want to go with carbon steel for the exceptional edge and retention but I worry that the maintenance would make her shy away from using it in favor of the bad knife she is used to. Are carbon-steel knives easy to learn to care for? And will I need to pick Carbon Steel to get a fantastic knife or can a stainless knife be great and make more practical sense for her? Then of course, everyone’s favorite, maintenance. Depending on knife suggestions from above what do I need in terms of stones/honing rods to keep the knives in great working order? And what are some good affordable options? I would like to keep it all under $350 total if possible. Thanks so much for any suggestions or guidance you may have.