Originally Posted by taxlady
Don't you have the reflex of being able to jump backwards faster than a knife falls from counter height? I would have thought that just about everyone on DC had that reflex.
Ha! I not only do I jump back when a knife falls from the table (has saved my feet from the pointy end a few times
), but I buffer the fall of breakables with my feet before they shatter on the floor. Don't ask me how I do it. It's just built in.
I love my Chroma 401, 10 inch chef's knife. It is now about 9 years old, and nearly as good as new (I left it dirty once or twice, and well, stainless is not truly stainless. It's stain resistant. If oxygen can't get to the chromium steel, it will corrode). It's as sharp as the day I took it from the case. In fact, it's sharper. I sharpen the bezel in a convex arch, and only once every few years. I do run it across a Chicago Cutlery steel every time I use it. This particular steel has been outstanding since the day it was purchased, some thirty years ago with a basic Chicago Cutlery set of a carving, a utility, and a paring knife. Those knives stay sharp, and cut well, but are hard to sharpen. They are a very tough stain resistant steel. They're my third favorite knives. I also have a high carbon carving knife that I found in my basement, and cleaned up. It was badly rusted at the time. It takes an edge like crazy and stays sharp. I also have to keep the blade oiled though.
I like the Chroma as it's unique design gives great and firm control over the knife. It's also lighter than are the German knives, which means less fatigue when used for intensive work over a long period of time.
But as others have said, there are countless choices out there. Try a few knives on for size, if possible. Then make your choice. But purchase quality knives. They are among the most important tools in your kitchen.
Seeeeeeya; Chief Longwind of the North