How should you select your whisk? Consider the job to be performed-- 
Adding air to a meringue, soufflé, creme?
-- Use a balloon whisk
Shallow dish of ingredients?
-- Use a balloon whisk
Job requires muscle-- thick sauces, thick batters, mashing? 
-- Use a Heavy French Whisk
Need a basic, standard whisk for simple mixing jobs?
-- Use a Standard Whisk