I posed this question in an older thread, but realized there is a good chance it got lost amongst all the older posts. Here it is for reference as to where I am: http://www.cheftalk.com/t/68469/ugh-so-frustrated-with-knife-shopping-i-am-ready-to-just-get-a-victorinox-fibrox-and-be-done-with-this/30
Anyways, I am looking to add a utility knife to my bag. I use a cheapo one right now, and am surprised as to how well it has performed. It retains the edge well for an inexpensive knife, sharpens easily to a decently sharp edge, and I find the size is very, very handy! Cons are, it is *too* small for most things (5.5") and it isn't something reliably sharp, just sharpish. I still have to whip out something else if I need to cut up a few tomatoes. Handle is hokey, but it is comfortable and doesnt slip. I can't sharpen near the heel due to how far the handle comes down, and a proper pinch grip is awkward.
Currently, I am working in a high volume garde manger. We are talking about daily cleaning and slicing of anywhere from a dozen melons and pineapples on a slow day to 100+ when slammed. I have loved the utility knife for accurate slicing and fine cleaning of fruit for presentation. A granton edge would be very nice here as well, though I have heard people say they don't actually help prevent sticking? I also process lots of cheese for display, so my chef knife is only good for breaking down the block. After that, I need finer tuned cuts. Most of the work I do is for the plate-ups or something similarly highly presentation dependent, so everything needs exact cuts. A smaller knife is also more handy in our overcrowded kitchen where we are fighting for prep space. Many times, I find the only space I have is the cutting board. We get creative with making space. A smaller knife is far more practical in most cases, unless I am hunkering down for some quality time with a couple cases of tomatoes.
I also have some problems with my chef knife (see thread I Iinked). Basically, I find my Tojiro DP to have a very uncomfortable and slippery handle, and it does not retain it's edge for as long as I need it to. But boy is it sharp, and it sharpens up really nicely! The 240mm size is a great size as well. I am looking to trade or sell it, if anyone is interested. Let me know what you have. Anyways, it means I default to my utility knife and bread knife for as much as I can. I prefer the bread knife for much more control and accuracy when skinning melons and pineapples, which is something I do regularly. So I use it constantly. I use the utility knife for everything else.
Not sure where to start with this. My first instinct was to hit the top, and look at a Mac:
It is about $40 more than I wanted to spend, but it is everything I want. Granton edge, good size, rounded edge. I have heard Macs have great edge retention, which is very important here.
If the Granton edge really does nothing, how is the Mac 'Superior' line?
Any other suggestions for a utility knife? I think the typical 6" will be too small, and 7" seems to be the point where I am looking for my 240mm chef knife. 6.5" seems like a good size for what I am using it for. I want to aim for right around $70-$80 for this. Budget is a little loose, it is going to be a christmas present. I need great edge retention with a reliably sharp edge, prefer granton to prevent sticking, I like rounded tips to add more versatility, needs a handle that isn't big and blocky, nor is slippery. I have women's hands, average sized, short fingered. I wear a size medium rubber glove, if that helps with perspective. I use a pinch grip when I cut. Knife will see heavy use, but only by me, and I take care of my tools. No tossing carelessly in sinks, running through the dishwashers. Honed after a long day. Would prefer to not have to take it home to sharpen more than once every two or three months.