For the past few years, I will say unquestionably the Henckels 31070-160.

They call it a 6" "Utility" knife, but it is really just a scaled down chef's knife.

I have several bigger, badder, more expensive blades, but if I had to pick only one to keep, it would be this one.

Wusthof Trident are pretty good too. Speedy, but keep their edge well.

Knife? I use a laser beam!

Join us in the 21st century, LOL!

-JT

Whichever knife she uses......

I've used a Chicago Cutlery set for the last 15 years.

I use the right knife for the job.

^hopefully you keep them sharp.

To me, a proper knife (razor sharp) is essential. The fit is also important for precision prep work.

I've had relatives with crappy knives.......and on holidays sometimes I'd be asked to prepare something.

I have memories of hacking through meats and veggies with dull blades........cursing. Once I was asked to make a meat and cheese tray (pepperoni, salami, etc) using dull paring knives..........took an hour when it should have taken minutes.

I have purchased good knives for several relatives.

We have several Henckels we bought before we got married, 40 plus years ago. My in laws thought we were crazy to spend $132 on knives. They old style black wood handles and we continue to use them. We have purchased a few more over the years and I was gifted a block of lower grade Henckels when I retired from my previous employer.

My Father always bought Henckel, in fact when he died my sister and I were more concerned about who got which knife than some more valuable objects.

Ginsu, cheap and effective.

F. ******

I use a F. ****** offset slicer as a general purpose knife............usually when I don't want to foul the blade of my more favored knives (cutting frozen ****, bread, etc).

I really like it.

My favorites af an F. ****** chefs knife, forschner boning knife, Mundial slicer, and my biggest surprise ever......

a caphalon santouku.... picked it up really cheap with no expectations but it has been awsome.

I also use an ulu quite a bit for bustin up chicken

funny I have had some Henckels and have always been sort of ok with them. not great not bad...

but its like anything else they have their high end and not so high end.

I would never dream of using my F.****** or any other ****** in the manner you describe. But it and my Mundial cost me too much to do so.

I have also used Wusthof and MAC which were great, but dollar for dollar they were not any better than the F. ******

^My ****** is a serrated multi use knife (recommended by A. Bourdain).

I had a low opinion of my Henckels until I bought a good sharpener.............now i realize that a sharpener is more important than the knife in many ways.

I can not comment of F. ****** straight blades.

I have a beautiful set of Wusthof Classics, and rely almost exclusively in the 20cm chef's knife and the 12 cm paring knife.

The others just sit in the big wooden thing on our counter.

Unfortunately, I'm gonna have to buy some new ones. Some time ago (Thanksgiving?), some idiot relative abused my chef's knife (looks like they fought a ninja and lost). It's never been the same, even though I've sharpened it.

ScottHar

I honestly abuse the forshner boneing knife. to put it in perspective with the others It is normally only $30 and I picked it up on clearance for $12.99 lol

awsome knife with NSF certified handle...

go figure

#15.........

Buy a 160mm knife and you will find you use it in place of those other two knives (my $0.02).

http://www.cutleryandmore.com/ 

great place

http://www.amazon.com/Forschner-Victorinox-10-Inch-Fibrox-Handle/dp/B0000CF8YO 

I was a chef for a few years, and I say this (especially for the money) is one of the better knives I have used.

The blade is great, but my favorite feature is the handle, which has as much grip when it is wet/dirty as it does when it is wet.

re 17 & 18: Good tips (and link)... Now I'm looking at kitchen knife porn.

ScottHar