Hi all, new here. I have decided I'm done with trying to cut a very large "whatever" with an 8" carving knife. I can't even properly cut a very large cantaloupe or large round loaf of bread lengthwise with it, or heck, even cut off a slice from a very large turkey I'd like to find a 12" carver or other style to make my life easier whenever this kind of thing happens again. I've read as many of the reviews here as I could, but with 115+ pages worth, it starts getting confusing, sorry I am a long time enthusiastic home cook, and I understand full well the importance of good knives. I do not need a truly top of the line restaurant/professional knife, but I do want a decent one. Serrated knives have their uses, but as I can't sharpen them, I don't really use them all that much. I received a very nice 8" Sabatier carver as a wedding gift back in '71 and still use it, duly sharpened as needed. I regularly use my steel on the knives I do have, so I know how to do that, and it works well. I also know they can be VERY pricey, and while I'm willing to pay for a good one, I'd like to stay below $75 if possible. I also know there are a lot of options, weight, balance, type of metal, etc etc, but if there is a decent knife that you can recommend for someone like me, I would appreciate. Let me know what questions you might have and I'll be glad to answer.