So...What I gather from this is everyone likes a radically different knife- it's troubling as a buying guide.
I am thinking about getting a knife, as I think I am past the point of being a beginner. I am only 17, but I've been in the kitchen for 6 months and my knife technique is no longer scary to watch. I have some well-educated coworkers in the kitchen with me, and they are teaching me how to do things the proper way (I'm the collective apprentice/little brother of the kitchen). My job entails a lot of prep, julienning veg and calamari being the more problem-y areas knife wise, general cutting, and I find it very hard using the public knives, which are all very dull. I need a knife that is agile but not to my detriment, but I don't want to go spending a months pay on it- I read this entire thread and I'm so confused- there are tens of well thought out opinions and people who clearly have tried out everything and decided on what they like, but they are not me, so I am very torn. My hands are big, I pinch, and I don't like Global. Based on the presented facts, if you were to suggest something to the cute pathetic little prep/line boy, as a first knife, what would you tell him (me) to get?