Setup I working with at the moment in my tiny apartment kitchen
From bottom to top: Carbon steel 150mm honesuki/boning knife, 210mm (likely VG10) gyuto, 240mm VG10 gyutou, 270mm VG10 slicer, 330mm carbon steel sakimaru takobiki & chipped kyocera ceramic santoku (not pictured) that needs repairing
So what’s your weapon of choice?
210mm stainless gyutou. 240mm was too large for the small space.
Favorite knife profile?
Japanese profile has worked well for a number of years.
Carbon steel generally however opted to go primarily with stainless for low maintenance.
How often do you sharpen your knife?
When I can’t cut through a tomato. I need to do a better job maintaining my edges
What method do you use in Sharpening your knife?
Dual sided whetstone 1000 / 6000 grit. And finished off with a few swipes on a roll of newspaper.
Tell us about your cutting board as well?
Cheapo 3/4" 20 yr old Ikea cutting board, not sure what grain nor material. Slightly cracked, warped and charred.