I have this one http://www.amazon.com/gp/product/B008... and I don't really like it. Even after sharpening, it just doesn't cut very well. Also, everything sticks to it. I have to yank zucchini or carrot or whatever off the knife after every cut. I do generally seem to like the size and shape, though (it's an 8" chef's knife). I've been reading about carbon steel, and I don't care if my knife gets discolored as long as it cuts. So, I'm in the market for a new knife and some kind of sharpener to go with it. I found the website http://www.japanesechefsknife.com/ on an old thread, and they are dazzlingly pretty, but I don't really know how to choose. I see different angles mentioned. Is there some combination of angles that will make the food not stick to the knife? I also saw this specific knife mentioned http://www.leevalley.com/en/garden/pa... and am curious about it because it's so cheap. I was reading also that there are other things that matter besides the knife material, like how the knife is made. Can anyone give me the kindergarten version of what I should be paying attention to?
So, I guess I'm looking for a recommendation for an approximately 8" chef's or santoku (or something similar, I don't know all the names), maybe in carbon steel, and let's say under $200.
Any help much appreciated.