I have to admit even Cutco gave me sticker shock! Still learning.

ebay is your friend here.

The stepped bread knife.

The long filet knife.

The Chef knife.
https://www.ebay.com/itm/VINTAGE-NEW...QAAOSwqrtWoQjj

Ok knife gurus. What's a good link to knife sharpener?

Depends on what your are sharpening. For fillet knives that I torture for hours I use a worksharp mini belt sharpener. It does a great job and after you get used to using it you can do a real good job without the guide. For my kitchen tools I use a 2000 grit stone or leather to touch them up. I would be fine with using a wet 2-3000 belt on a sander if one got way out of line.

Most every commercial kitchen has a tri stone, which has no real stones at all.
Just abrasive and glue. These are always cupped and you can`t really maintain
a constant angle.

I like natural Arkansas stones. The bigger the better. These are not cheap either.
If you get your blades reasonably sharp, you will never need any others.

A soft Arkansas stone will give you an edge that will shave.
A hard Arkansas stone will make a barber blush.

Stones remove very little steel and never heat the edge past temper.
Important if you want to pass the knives down.

Again, all of this is so personal.

My favorite old rat tail tang Sabatier 10 inch filet knife finally cracked her handle.
I found her at goodwill in 92? They had no idea what it was and all of the maker marks
were long gone. I knew what it was immediately. The crack had already started and as much olive oil as she wanted,
it was just too old and dry before me. INOX was a great forge and sold blades to many. Four elephants.

Late 30`s or earlier.

http://vi.vipr.ebaydesc.com/ws/eBayI...1&secureDesc=0


She was badly pitted, but I can`t deny that feel and flex.

https://www.ebay.ca/itm/Sabatier-4-S...4AAOxycmBSuROa
May have to snap that up.

I`m a sucker for great steel.

like this https://www.ebay.com/itm/Japanese-Ki....c100010.m2109

No need to buy new.
Much of the older steel will never be made again.

I may have to buy this as well.
Pretty blade there for a great price.

I’m still tryin’to wear out my 1976 Chicago Cutlery S-66 fillet knife. Cleaned a million gags and hogs with it. I’ve bought new ones and the steel is no good. Tried a Bubba Blade - OK but a little too flexible for me.
Still fall back to the 66-S when there’s lots to do.

We made fine steel here back in the day.

For most home use, any of the German blades will last a lifetime of more.
Buy used on ebay or CL.

There are deals out there.
I could go on for weeks here.