I currently have a Farberware chef knife, and it's gotten rust along the blade and visible along the tang of the handle. I know I wasn't careful enough with it, but what the heck. Now I can upgrade!
I'm not willing to buy a $100 knife, or I'd just get a Messermeister
It seems Dexter-Russell and Victorinox/Forschner are the preferred knives for many kitchens. I was wondering how they compared. I suspect they end up being very similar to each other maintenance-wise.