did you use a Victorinox Wide Blade 8 inches? Knifehttp://www.nisbets.co.uk/Victorinox-Cooks-Knife-Wide-Blade/C662/ProductDetail.raction is that good? what's the difference between the Victorinox Wide Blade knife and the classic 8 inches Victorinox Cooks ?
I like the wide blade because I fell the knife more "safty" and stable when the blade is sliding on my fingers (my hands and my fingers are bigger than the average).
I'm a pizza maker, and I sort out so much: peppers, mushrooms, pepperoni, tomatoes, courgettes, potatoes, mozzarellas, garlic, aubergines, and other ingredients of medium or little dimension; I think who for me a Victorinox cooks knife of 10 or 12 are too long, and it isn't smart to buy those just because there are more wide. what do you think?
anyway, what's the best sharpening steel if I buy a fibrox Victorinox knife? a friend of mine say who I need to buy a "Dick Diamond Blade Steel". but costs the double of a fibrox Victorinox knife; isn't it a waste?