I need a real knife for cutting meats after a cook. I have a J.A. Henckels set (steak ad various types) that we have had for some time but the big knife is not "cutting" it anymore.
What should I look for in a good chef's knife? Any recommendations that wont break the bank?
I just bought a dutch oven and have a have the spider/CI grate, paella pan, wok on the list as it is.
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,