Victorinox, or Wusthof?

[nageov3t]

Looking for a good 8" chef's knife + whetstone myself. I'll watch this thread.

I really like my Global knives, but it's a bit about personal preference... this article is pretty good with the differences between Japanese vs European knives -- http://www.nytimes.com/2001/02/07/dining/test-kitchen-japanese-slim-vs-the-german-heavyweights.html

this is my general, daily all-purpose chef's knife:

http://www.amazon.com/Global-G-2-inc.../dp/B00005OL44

 

[Don Vito Corleone]

You might consider a CCK slicer, being a knife person and all. I find that a "go to", in carbon steel. I've taken to applying Renaissance Wax to my carbon steel. Rust and staining by acidic foods do not happen now, and twice a year application works for me.

Yeah, I have never used a vegetable cleaver but the idea is intriguing. I may give one a shot.

 

[KMc]

I've been really happy with my Wusthof hollow ground santoku. It was a gift and I like the balance, weight and durability of the edge. I'll need to be looking for a replacement soon as the edge is almost worn down to one of the hollows. Next one won't be a hollow (Granton) edge though - it seems more of a gimmick than a performance feature.

I also have a Shun paring knife, but I've found it to have an extremely fragile edge. Mind you, I treat my knives with great care, so I was really surprised to have these issues. Hell, I've got a cheapo Kuhn Rikon paring knife that has been more useful than the Shun.