Is there any one out there who could either a. Be willing to sell a nice inexspensive quality set to me? or b. guide me in the right direction as far as where to go?' what to look for ? What is too exspensive? What is a quality knife to a chef already established in the industry other than your mainstream mega manufactured knives such as Westhoff. J.A Henkle etc...?.Please Help. Also any tips on the art of creating sauces?