Hi, this is my first time posting, I have looked around the site for some input but still not too sure.....Oh, I'm Tams by the way. I went to a vocational culinary school (8 years ago) and went to Johnson & Whales in Miami for 4 months (all my scholarships from there covered). I ended up losing (well, it got stolen) my knife set tho, for the life of me can't remember what I had! I just got a job working for Michael Symon (Dream come true) and the job involves a LOT of prep and constant chopping (garlic, shallots, and most of all, rosemary) I want to get a knife that will hold up well to the rosemary after awhile. I have been looking into Mac or F Dick. would either of these knives hold up well? I know the F Dicks can be a pain to sharpen due to their design, tho. Any other knives out there that are a better choice? I would ask Chef Symon, but he's out of town for the next week! Thanks for any help!