I prefer to work with a small paring knife (100 mm) and the long carving knife (160 mm). But really balanced is only the great chef's knife (200 mm).
The biggest gripe for me is the service life of the knife. To sharpen, I use a combination stone with 1000 and 3000 grit (the supplied Wetzstahl I do not use). I cut only wood or plastic materials and sink only by hand (no dishwasher). If the blades are sharpened then you can easily cut them with tomato wafer fine without bending the skin. Unfortunately, this focus holds only twice by boiling. Then you can while still cut with the knives, but much more difficult than before. This comes to mind particularly why because I previously a knife (Noname) in the drawer had the I'm not handled very gently and has remained considerably longer sharp.
The scissors cut everything you come very well in the way.
All in all, I like the knife block Twin Gourmet still very good and I like to cook with it.
