Originally Posted by Chausiubao
I don't really use chef's knives, I've used a good chinese cleaver for my whole life (which isnt' all that long), but they've never disappointed me.
Whats so special about a chef's knife?
I've always wanted a cleaver, but my husband is afraid I'll cleave my fingers instead of the food.
I have a santoku knife like the one Rachel Ray uses, and I love it. I've always liked a chef's knife, but the santoku is a bit shorter and the blade is shaped differently. It fits my hand perfectly.
As for sharpening, DH has a Chef's Choice electric knife sharpener that I got him from Cabello's. He also uses a sharpening steel to hone in between times.