CharlieD
Chef Extraordinaire
choclatechef said:I am kind of different.
I like to use my 12 in Sabatier chef's knife for chopping, a 3 1/2 inch Sabatier paring, and a 10" Sabatier slicing knife [all are carbon steel].
I love my 14" carbon Sabatier chef knife, but I don't use it as often as I do the 12" one.
Wow, that’s my kind of girl. I do not have such large knives but do love my 12 and 10-inch chefs, and also couple of Chinese cleavers that are 10 and 8 inches long.