Ok so here's the deal, I am new here, but I have been cooking for a long time and the community in college where I live I regularly cook for 40 people, the only problem is the knifes there are crap and no one hones them but me(My dad is teaching me to actually sharpen knives right now). So I am looking for a good knife that will last me awhile. I have already looked at a Wusthof 6 inch classic series chefs knife which is on sale to the end of the week(consequently when I also get my paycheck), and I have looked at it in a store and have had a chance to handle it. It seems a little handle heavy on the balance, but that doesn't really bother me that much especially if the knife will keep a good blade. I also my family has a 8 inch vintage Chicago Cutlery chefs knife without a bolster that is nice, except I do kinda miss having a bolster to grab onto. It holds a blade well and I wouldn't mind finding another vintage one of these to have for my own. My main question is what is the best knife in my price range right now? I would like something relatively good that will last me atleast to the end of my college career. I have looked at Forshners and am a little wary on stamped blades as all the ones in my community are absolute junk, except one sysco brand one that is actually good. But the main thing is I think I want the Wusthof since it is 50 percent off right now leaving it withing my $50 price range. I have access to stones and files and such for sharpening, I just need to find a good knife. I like any type of handle as long as it is not cheap feeling, and I like the handle design in Wusthof's classic series. I also like a bolster that extends down to the blade area so I can grip it. I also like a knife around 8 inches(sadly the Wusthof is only 6, but it seems nice for me even with my large hands), and I am only looking at getting a chefs knife right now as my budget is tight being a college student. So sorry for yet another one of these "help me find ____ knife posts", but I really would like to here what people more versed in knifes have to say. So please help and any comments are welcome (I am a bit of a newbie, but I have had knifes around me all my life and carry a pocket knife every day, its just that my dad has always sharpened them so I am branching out and learning to do that on my own). P.S. Also any recommendations on a good steel for cheap would be helpful as well.