I have a passion for cooking and I'm Striving to improve my cutlery skills. I'm looking for suggestions for 3 knifes: 9"/10" Chef, 4" or so Petty/paring and a Bread knife (or others that you think will suite my needs better). My wood cutting board is 18x 24 and I have a Magnetic Strip for knife storage. Also getting stones but I asked about that this thread (post #37). I currently am using a 8" Calphalon chef knife and a 5" Calphalon Santoku Since I have been using the pinch grip more now (since reading some helpful tips) I feel I have much more control and always gravitate to the Chef rather then the Santoku. I might use the Santoku on mincing garlic but don't really use it that often and I have been using 4" serrated steak knifes as my petty- talk about living life on the edge The Handles on the Chef and Santoku are similar to the Wusthof Classic line "yo" handle (yay! I learned a term) and I am not a fan of it, my hand is 3" wide and 6.5" from heel to fingertips, the handle is very square on top and it fatigues my hand- they hurt if I have a long prep time for a meal, maybe its a grip thing maybe the pressure of the square edge is hitting my hand weird, maybe the weight of the knife? Technique: pinch grip most of the time. For mincing I hold the handle with my right hand (so I move back from the pinch) and my left hand flat and resting on the spine of the knife. Cut style: the tip of the blade is usually on the cutting board and I use a Downward push movement, I rarely ever lift the blade to "chop" -still honing my skills here peeps. I use the Chef to cube meat and butterfly. Cut Veggies- sticks, cubes, mincing. I do cut apples, butternut squash, acorn squash and watermelons. Oh and I went to SLT to test drive some knives: ---Wusthof Classic 8" Chef: Boo! didn't like the feel of the handle as explained above. ---Shun Classic 8" Chef: Boo! Didn't like the feel in my hands, it was far lighter then my Calphalon but something was not right about it. ---Global 8" Chef: it is in my top 3, light, felt okay in the pinch grip ---Miyabi Kaizen 8" Chef: Tie for first place. So comfortable in pinch grip, light in the hand. ---Wusthof Ikon 8" Chef: Tie for first place. The handle was very comfortable in pinch grip, light in the hand. ---Shun Classic 9" Offset Bread knife: oddly enough, I really liked the knife seeing as I didn't like the Classic Chef Knife. knuckles didn't hit the board- thats a plus. Maybe it was a love of novelty? Aesthetics- don't care what it looks like, sure its a bonus if it looks pretty sitting on the magnet bar in the kitchen but really I just want a knife that fits me and I can grow with. Cost Ballpark: $100-$200 for Chef, $150 or below for Petty, $160 or so for the Bread. I'm new to knife Brands so if you could offer more details about your selections that will be helpful. Thanks everybody, I cant wait to see what you suggest!