I'm with PA Baker - go somewhere and take a few knives for a test drive. What we use doesn't matter, what feels good in your hand and you are comfortable with is all that matters.
Personally - I use 8" chef's, slicer, cleaver and serrated bread knives - and a 7" boning knife the most. I mainly use my paring knife to open hot dog packages.
Yeah, choclatechef, 14" is a big knife! I'm afraid that if I ever tried to use a weapon like that in my little kitchen I might accidentially poke the lady in the apartment next door!