Okay so I've been "lurking" on this forum for quite some time and have managed to learn a lot about knives thanks to this wonderful forum. Thanks so much to all of you at Cheftalk. As the name of this thread may imply I recently got married and am planning to start building our home knife collection, however, my wife will not allow me to keep a Japanese knife in the house because she worries they are too sharp. Fortunately I think I've managed to trick my wife into getting Richmond Artifex knives because they are made in America and she doesn't realize they can be sharpened up equally as well since I'm the one who has been doing all of the research. Unfortunately, we have a limited budget these days so I need to build my knife collection slowly … and thanks to someone from Cheftalk whose name needs no mention, I have acquired a new respect for French carbon knives. Below is my planned chronology of knife related purchases. I have budgeted no more than $240/per year for about the next 8 years so as to slowly build my collection as my knife skills gradually improve. Am not sure if we will both appreciate the benefits of carbon compared to the ease of care for stainless steel, but I think having a couple of the historical Nogents will make us learn to treat the French knives with the love and care they deserve. Hopefully they won't all disappear before I get around to purchasing the ones on my list below! Does this seem like a smart way to build my collection? 2013 - #1)Victorinox Fibrox 3.25" paring knife, #2)Richmond Artifex 9.4" chef knife, #3)Victorinox Rosewood 10.25" bread knife, #4)Idahone 12" fine ceramic honing steel and #5)Apex Edge Pro DVD 2014 - #1)Apex Edge Pro Kit 1, which includes the 220 & 400 grit stones, #2)800 grit Chosera stone, #3)3,000 grit Chosera stone and #4)20x jeweler's loupe 2015 - #1)Angle Cube, #2)Sabatier Nogent 6" slicer and#3)K-Sabatier 8" carving knife & bayonet fork 2016 - #1)Richmond Artifex 7.5" santoku, #2)Richmond Artifex 3.15" paring knife and #3)Edge Pro Spring, Deburring Felt Block & Lapping/flattening stone (if needed for the Edge Pro) 2017 - #1)8,000 grit Snow White stone, #2)Richmond Artifex 6.75" nakiri and #3)Richmond Artifex 10.5" bread knife 2018 - #1)K-Sabatier 10" slicer, #2)K-Sabatier 5" boning knife, #3)K-Sabatier 4" paring knife and #4)Edge Pro balsa strop w/chromium oxide paste 2019 - #1)Sabatier Nogent 8" fish fillet knife, #2)10,000 grit Chosera stone and #3)K-Sabatier 10" chef knife 2020 - #1)Wüsthof Ikon 3.5" paring knife and #2)Wüsthof Ikon 6" slicing knife 2021 - #1)Wüsthof Ikon 8" chef knife, #2)1,000 grit Chosera stone and #3)400 grit Chosera stone Or if this chronological list too confusing, here are all the knives listed in a simpler way: K-Sabatier 4" paring knife - 2018 K-Sabatier 5" boning knife - 2018 K-Sabatier 8" carving knife - 2015 K-Sabatier 10" chef knife - 2019 K-Sabatier 10" slicer - 2018 Richmond Artifex 3.15" paring knife - 2016 Richmond Artifex 6.75" nakiri - 2017 Richmond Artifex 7.5" santoku -2016 Richmond Artifex 9.4" chef knife - 2013 Richmond Artifex 10.5" bread knife - 2017 Sabatier Nogent 6" slicer - 2015 Sabatier Nogent 8" fish fillet knife - 2019 Wüsthof Ikon 3.5" paring knife - 2020 Wüsthof Ikon 6" slicing knife - 2020 Wüsthof Ikon 8" chef knife - 2021 Would love your feedback and any advice you have about sharpening up these knives using an Edge Pro. Do I really need to get a "flattener/lapping" stone for Edge Pro Choseras? Also, is a Richmond Artifex easy enough to sharpen for a newbie or should I learn on something else like a Carbon knife instead? By the way, by the time our 10 year anniversary rolls around, I do plan to finally lay down the law and tell my wife it's time she allow me to get a Masamoto VG 240mm gyuto. Thanks in advance for your feedback!