La Mirada wrote in rec.food.cooking:

> On 6/4/2015 3:53 PM, sf wrote:
> >On Thu, 04 Jun 2015 15:43:29 -0600, La Mirada >
> wrote:
> >
> > > On 6/4/2015 3:28 PM, sf wrote:
> > > > They tested 14 different chef's knives made by various
> > > > companies from across the world and at a number of different
> > > > price points (the cheapest was $38; the most expensive clocked
> > > > in at over $350).
> > > > http://www.epicurious.com/expert-adv...est-chefs-knif
> > > > e-tested-article
> > > >
> > >
> > >
> > > I've never had a problem with the Victorinox, plus the handle is
> > > more ergonomically pleasing.
> >
> > Victorinox seems to be a favorite here in rfc. I have 2 Wusthof
> > chef's knives. One is slightly smaller and lighter than the other,
> > it's my favorite knife and I use it for practically everything.
> >
>
>
> You just have to get what feels right in your hand.
>
> I have larger mitts and the Victorinox feels less likely to slip.
>
> I have a very small Wusthoff parer that gets disproportionate use,
> despite having diminutive size.
>
> Each one has a commonality, very thin but sharp blades, a wee bit of
> flex where needed.

I don't have any really fancy knives.

My favorite special use one is a long serrated one for cutting bread
but I love it for it being functional and long.



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