— Sandra Hasenpflug

So again, I'd probably go back to that. Um, same, you know, kind of a thing like an eight inch chef knife. Uh, I think that there isn't a best, there's a best for you and that really all comes down to how the knife feels in your hand. Um, I have bigger hands, so a bigger handle worked really well for me. Um, also the way I hold my knife is I'm always gonna wrap my top finger over the top of the blade of, of it like that. So, um, that's one of the things I love about that one. She the, uh, shun ken onion knife. 'cause it has that guard if I'm doing lots and lots of cooking. Um, but otherwise I'm just going to use a standard, you know, a wof, uh, classic at home. Now the Mercer brand is really great. They've, they've, you know, sent me a lot of fun things in those two. There are a lot of great other brands out there, and I think really it just kind of comes down to each person. Um, and I think that the woff thing just started for me when I was much younger, where I just kept adding a knife, you know, every so often to my knife block. So now it's full and I've got a whole knife block full of, you know, the woff, which is great, but that might not work for everybody. Um, and experimentation with that is part of, you know, cooking. Um, and the more you cook, the more you're gonna find other knives. And there might be specialty knives or a special maker of knives, you know, or it's handmade. Those are all great things to experiment with.