www.sausagemaking.org

After a lot of knife research, I eventually bought myself a couple of MAC knives - the MAC MTH-80 Chef's knife, and the MAC SB-105 bread / roast slicer. I'm still waiting on the bread knife to arrive, but the Chef's knife is far and away the best, and sharpest, knife I have ever used. I highly recommend them if you're looking for a new blade!

I'll be looking for a good utility knife and cleaver next. What do you guys use / recommend?

I have a mixture, but my favourite are the high end Henckels ones. My two 'go to' knives for cooking are Henckels. Knives for specialist occasional jobs, fish filleting, salmon slicing, those sort of things, tend to be Victorinox.

I also have a very nice Porsche designed one - for show!

Don't forget that the forum's owner has an online Knife shop:

http://www.knives.co.uk/

Pil

I use a variety of knives, depending on the task. Mostly, I end up using 6-8" utility blades. I have Wusthof blades in the kitchen. In my portable kitchen kit, I have Gerber kitchen knives that are no longer made, a 10" Sabatier carbon steel chef's knife, and some inexpensive utility blades. My charcuterie kit is Victorinox (a scimiter and a few boning knives with different characteristics), and a breaking blade made by my great-grandfather. In my experience many knives become equal after their first edge. It comes down to your sharpening (and steeling) skills and how they feel in your hand.

I like my old carbon steel 1992 Lion Brand Sabatier (was 10", now 9" due to daily sharpening), have never had opportunity to try anything else, and am in no desperate hurry to do so. However I'd rather swap my knife for something more basic than give away my Wursthof ceramic steel.