Knife recommendations

[JpsBBQ]

I have a work sharp culinary sharpener and steel. Also have a chefs choice one and a few of those kind you draw the knife over a couple ceramic discs.

 

[smokin'legges]

I need a new chef knife, as the one I’m using is a Henkels that got as a wedding gift. It was abused with pull through sharpener for years. I recently started getting into Benchmade knives and added an Edge Pro Apex sharper to my list of hobbies. I have the edge in good shape but it’s time for replacement. Anyone have any recommendations?

Dick Knife Red Spirit and get it monogrammed

 

[7un47im3s]

I replaced my Henkels block set which replaced a Chicago Cutlery block set with a 16 piece block set of german steel Cangshan, including the obligatory knife steel and poultry shears. I find myself using the 8" chefs knife most often followed by the 4" paring knife, boning knife and bread knife. The chefs knife holds a good edge and is easily brought back "as new" with a few light passes over the steel. The set has a few santoku style blades as well which I don't get but the wife makes it her knife of choice......................

 

[MojoBones]

For the past 8 years I have been using a rather cheaper knife that is very utilitarian/ugly looking but it has a decent shape and good edge geometry. Most importantly to me it has a really comfortable non-slip handle that fits my ham-hands nicely: Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP. Amazon has them around $44.00 currently but it was about half that price when I bought mine.
That being said, if I were to drop a few of my current hobbies, I would certainly buy a nice custom San Mai steel chef's knife or cleaver with a Damascus cladding in a heart beat!