Yesterday I had the pleasure of helping banquets for a few hours before service, went through a ton of prep for a party of 200 and then came the chicken breast, roasted, slightly overcooked.....cold...-_- My 210mm chef's knife flew through everything else with little to now effort. I had sharpened a few of my knives earlier that morning, deburring with cork and finishing with .25 microcarbide loaded latigo.
Dicing the chicken breasts was a real hassle. I havn't had a blister on my hand from cutting since 2006. What knife will suit tasks like this best? I was thinking a 180mm or 210mm deba.