Thanks so much for all of your input from the forum! It is greatly appreciated as knives are something I know very little about.
To be truthful I am not as great of a planner as it may appear, especially since I can be persuaded to change my mind rather easily. For instance now I've scrapped the idea of getting the Edge Pro and am going to instead commit myself to learning how to sharpen freehand.
All of your advice and feedback was most helpful as I intend to stretch my budget out by also limiting duplicate knives. Certainly getting a matching Nogent/Artifex paring knife is not necessary when a $5 Forschner can pretty much do the trick ... but a part of me loves seeing things that match. Is that weird?
BTW I do presently have a sharpening steel that came with an old block set of Henkels so it should possible for me to go a while before needing to splurge for the Idahome ceramic. Am sure it's going to take me a while to learn how to sharpen so I was planning to ease into all the new sharpening equipment.
Jeff, great advice about the santoku but now you made me want to add a Deba to the line up too!
Any thoughts on a Tojiro DP 210mm Western Deba? Am not sure how long it will take me to bring up Japanese knives again with the boss (to be honest I can probably survive for a decade with the Richmonds) but I was thinking a nakiri or santoku might be a nice "gateway knife" to show her how friendly/useful they can be in the kitchen.
Anyway want to see my revised list with your comments taken into consideration?
2013 - #1)Richmond Artifex 9.4" chef knife, #2)Victorinox Fibrox 10.25" bread knife, #3)Bester 1200 grit stone, #4)Universal stone holder/flattening stone/strop kit, #5)20x jeweler's loupe and #6)Deburring felt block
2014 - 1)Sabatier Nogent 6" slicer, #2)Sabatier Nogent 10" slicer and #3)Suehiro Rika 5,000 grit stone
(It is unfortunate that the Nogents will run out or I probably wouldn't even start building my collection this way. A part of me also wants the matching 10" Chef, 10" Slicer, 6" Slicer and 3" Parer just to have them all, but if you were to pick two, would these be the ones you'd pick? Obviously I do realize that having two chef knives is a bit redundant but I did want to see what carbon feels like.)
2015 - #1)K-Sabatier 10" chef knife, #2)K-Sabatier magnetic strip, #3)Mercer Cutlery Genesis 6" carving fork, #4)Richmond Artifex 6" utility knife and #5)Idahone 12" fine ceramic honing steel
2016 - #1)Angle Cube, #2)Gesshin 400 grit stone and #3)Richmond Artifex 6.75" nakiri
2017 - #1)Gesshin 8,000 grit stone and #2)Richmond Artifex 10.5" bread knife to replace the Fibrox one
2018 - 1)HandAmerican water-based spray diamond slurry/ boron paste for balsa strop and #2)Masamoto VG 7" santoku
Tentative knife collection as of today:
K-Sabatier 10" chef knife
Masamoto VG 7" santoku
Richmond Artifex 6" utility knife
Richmond Artifex 6.75" nakiri
Richmond Artifex 9.4" chef knife
Richmond Artifex 10.5" bread knife
Sabatier Nogent 6" slicer
Sabatier Nogent 10" slicer
Victorinox Fibrox 3.25" paring knife