I've been reading this site a lot, and I'm not sure what knife to get.
Background: I currently have a Wusthof wide 10" chef's knife. I used to be satisfied with it, but then I got an edge-pro and learned what sharp knife feels like. (15* relief bevel, 20* primary bevel). It doesn't maintain its edge for very long, at least not super sharp for very long. I want a french profiled knife, I get accordian cuts when chopping rapidly farther up the knife (like with mushrooms).
My other knife is a forschner 4" pairing knife. It's okay, but the edge doesn't hold up well. I use this one for boning chicken. If I'm scraping the bone, then the edge rolls quickly and I find it hard to cut meat at that point. It has a 15* single bevel on it.
So, I've been reading that Mac Pros are great, but I'm worried that I'll have issues with chipping or breaking. I have gotten used to chopping everything (melons, herbs, veggies, etc). I read about breakage when smashing garlic cloves with the side of the knife.
I've also been looking at getting a **** elephant sabatier carbon steel knife: cheaper, but requires more maintenance. Will this knife stay sharper longer (with required steeling) than my wusthof? Can this be used for melons, onions, broccoli, carrots, herbs, garlic, etc?
So, I'm looking at:
Mac Pro 10" (26cm or whatever it is)
sabatier 10" chef's
Petty/Deboning Chicken knife
Mac Pro 4 or 6" (which length would work well for this?)
Sabatier 4 or 6"