Hey guys, Ive been cooking for around 6-7 years, nothing to fancy, but the job I have had for the last 1.5 years has me using a knife more then ever.
At the restaurant I work at, we do everything from scratch, so you understand that means a lot of dicing, chopping, and all around cutting. But the owners never invested much money into knifes, it seems foolish to be seeing how much we use them. I had a decent knife, by my standards probably not yours lol, it was a Guy Fiettie (the dude from diners driveins and dives) knuckle duster knife, it was decent and did the job until one of my co-workers broke it somehow, after that I mostly used my boss's knife which was a Shun 10" chef knife, but last night some idiot threw it in the trash and they took the trash this morning. All the other knifes we have are from walmart, so yeah, they suck.
So Im guessing Im asking for info on a decent knife, or set, would be. After browsing for a while on this forum I see that most of you are more into the very nice, very expensive type of knifes, but I do not make that much money, I need something around $100 or so. The only companies that I even know about are Shun and Global.
I would like a large chefs knife, I like them nice and wide and we use the side of the knifes for plating a lot. Any style of blade is fine. Something that can be dropped and wont take any real damage, preferably handle heavy so the end of the handle will hit the ground first and not the point.
Could probably also use a small pairing knife, and a 8-10inch for general use.
Sorry if this sounds silly or anything, just asking for some tips. Thanks guys.
*edit* ohh and I almost forgot, something that feels nice in the hand, I am right handed, and I pinch the base of the blade with my thumb and index, and the rest of the fingers stay on the handle.