Hello all, first time post looking for some help with choosing new stones and a knife or two. First of all a little background on me. I'm starting culinary school at the CIA Greystone in August. I spent 2 years working as a sushi chef and have done stints in restaurants helping friends out when they're short staffed over the last few years off an on after the hours of my regular job. I am looking for some advice on sharpening stones and selecting a new knife or two. I'll start with the stones. I learned to sharpen from the gentleman who taught me sushi. He had given me 2 stones which were recently thrown out on accident by my girlfriend. I don't know what happened, or how it happened. Heartbreaker. Thing is I have no idea what they were and I need to get a new set up going to sharpen my knives. I asked Mark over at chefsknivestogo and he recommended I pick up this set http://www.chefknivestogo.com/3pcstoneset.html what are your thoughts on this set? Would you go another direction? If so what should I pick up? I was looking at the Naniwa Chosera stones? I just want to be able to get the knives I do have sharp as can be and maintain whatever new and future knives I will pick up for years to come. I currently own a Shun 10" chef's knife which has last many years and gets the job done. A Global paring knife that was given to me as a gift that does the job and a Tanaka Sashimi knife http://www.chefknivestogo.com/tanakasashimi1.html I am looking to upgrade my chefs knife and maybe grab another toy or two as well. I have an $800 budget to work with for everything. This means new stones, and a knife or two. I am leaning towards a carbon blade for its sharpness and holding the edge but am not married to the idea. I could go a number of directions. I am okay with some weight and actually like to feel a knife in my hand so weight doesn't bother me at all. I have been checking out these Takeda Gyuoto's but I haven't had the chance to use one or hold one yet. There are just so many options and I don't know which way to go. I like the Fujiwara knives too such as http://knifewear.com/knife-family.asp?family=7 . I guess what I'm asking is where do I start and how do I navigate this sea of high end knifes and choose something I will love?