Hello, I, unskilled newbie extraordinaire, have an oft-repeated and thoroughly answered question; my twist on it is that I've read those answers and come up with a synthesis of them, and would like everyone's opinion of my plan. Essentially, I am creating my kitchen from scratch, want nice things, and came up with a list of stuff I'm interested in that seems to be well reviewed. Hopefully, the following list can act as something of a reference point for other newbies like myself, as it covers nearly every aspect of kitchen cutlery, and may be helpful to some people. Here are some pertinent details and background info: -I'm in no way, shape, or form a professional (or skilled) chef. I really enjoy cooking though, and want to get more into it now that I live on my own. -I have no formal culinary training (something I plan on rectifying, but you should know where I'm at). -I am setting up my kitchen from scratch, and as far as I'm concerned, price really isn't an issue. I'm addicted to quality, and I'm willing to pay for it. Buy once, cry once; right? I also don't need everything all at once, so I can spread the spending out (I know it'll be expensive). -I'm looking for the best bang-for-the buck, the best value possible. If the best value is a $250 knife that's made out of adamantium and meteor dust, alrighty then Alright, on to the meat of it. I have compiled (after MUCH reading and comparing) a list of what I think I want. Here goes: Japanese knives: -Tojiro DP 90mm paring -Moritaka 150mm petty -Konosuke HD2 240mm gyuto ho* -Hiromoto 270mm gyuto* -MAC 10.5" superior bread *I listed two gyutos primarily because, if I'm not mistaken, the Konosuke is a laser and the Hiromoto is not. I think I'd prefer a laser, but I know that it'll last longer and be better if I use a heavier knife for the tough work. Towards that end, if a heavy cleaver or some other style of knife would be superior as the "heavy duty" knife, I'm all for it. Other cutlery: -Cutco kitchen scissors -Cutco spatula spreader (looks gimmicky, I know, but darned if this isn't the best thing for spreading on sliced bread) -Cutco cheese knife Water stones*: -Beston 500 -Bester 1200 -maybe eventually a ~4000 -Arashiyama 6000 -maybe eventually a really high grit stone for super fine edges *I don't know if this is possible, but I would love if those stones (or any combination of stones) would work on all my various knives and tools; steels are everything from O1 tool steel in my straight razor to 440C in my fishing knife, to 154CM, S30V, and S35V in my pocket folders, to a 5160 alloy in my axe. I doubt I'm that lucky, but that's their intended usage ... I'll be sharpening a lot more than just my kitchen knives, haha. My goal is practical sharpness, I'm not concerned overmuch with polish or shine. Honing steel: -Idahone fine ceramic 12" -Idahone sheath Cutting boards/butchers blocks: -all made of teak, end grain, board is 1.5" thick and block is 2.5" thick A couple of notes on the thought process behind my choices: one, I chose several carbon steel knives; I'm aware of the extra care considerations and they don't present a problem. Two, yes, I realize I'm probably over-thinking this: but since I have the opportunity to buy whatever I want, without previous attachments, I think it makes sense to buy with a plan. Three, besides a knife block, what are the best ways to keep the Japanese knives? (I ask because I don't particularly want a block, but the only other method I know of is a magnetic wall strip, which I think would stain the carbon steel ... there must be a better way.) Thank you for reading this far, and helping me! I can read all the forums and info in the world, but you have the experience, and experience trumps book learning any day.