I have a set of lower-end Henckel knives. The boning knife works great, with a nice thin blade. I use it for just about everything because the chef's knife is so thick-bladed that even sharpened it cuts badly. I'd like to get a really good, thin-bladed knife for chopping and dicing veggies.
I like the handle and blade style of the Furi knives used by Rachel Ray, for instance. I've never tried chopping with one, but I've heard good things about their ergonomics.
What knife do you like?
What are your opinions on titanium vs. steel vs. ceramic blades?
Favorite brand/style chef knife?
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