I read that if I have just one knife it should be an 8" chefs knife. So I intend to buy myself one. I don't particularly enjoy cooking but I have to, so I want a very sharp knife to make cooking easier. It seems that just because you pay a lot of money or buy a forged knife, this doesn't guarantee it being good. I don't want to spend much more than £50, so for this price would
anyone suggest, which seems to be highly rated and popular,
Forschner/Victorinox 8" chefs knife or Forschner Fibrox? Is there much difference? How does they compare to the Global chefs knives or Henckels, Wusthof or Shun etc? Any experts out there?