I am upgrading my whisks from some crappy no-name brand with flimsy handles to Best. I am having difficulty deciding on the size and handle.
1. Stainless or wooden handle? Both are DW safe.
2. 8", 10", or 12"? Have you ever thought a whisk was too big? For a balloon whisk I was going to go with the 12", but it *is* kinda big, almost overkill for 2 egg whites. For the French whisk I can't decide between the 8" or 10".