Like the globals cause you can chuck them in the dishwasher and not worry about damage to handles, but find they are just a pain to sharpen for some reason. burrfection has gotten me using Waterstones the past year or so. I have a bunch of knives from being chef years ago but my favourites are a small chefs knife , scalloped edged carver, and a carbon steel boning knife. wusthof gourmet range seemed about the right price bracket back then. Most important thing it to work out what type of cutting method you use , and then base knife shape on that, vertical chopper, sliding slice, or rocking on heel cut. oh and beware of sharping machines they take vast swathes of metal off the knife IMO
Yup those should be able to open that tin, try the tip of the chefs knife in a wiggling motion first , it removes the fragile tip and added bonus leaves you with a good screwdriver tip for when you cant be arsed to head into the garage.
