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Skip the knife set — all you really need are these 3 knives

Discussion in 'Blades' started by sand_man, Jul 26, 2017.

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  1. GunnyGene

    GunnyGene Distinguished Poster

    Actually all you really need is one knife. A K-Bar. ;):D
     

  2. DoyleAlley

    DoyleAlley Distinguished Poster

    I whole heartedly disagree with the article. My kitchen knife set has 7 knives. Of those, only one small funny-shaped paring knife could I do without. The long fillet knife and the long carving knife don't get lots of use, but when they are needed- they are REALLY needed.
     
    Jarhead5811 and Mesquite like this.
  3. Scharfschütze

    Scharfschütze Waffennarr

    Teufelhunde, where would we be without 'em? ;)
     
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  4. Mesquite

    Mesquite Distinguished Poster MSGO Supporter

    Aah, their talking about newbies to knives for kitchen. They are right that most those sets are junk.
    I Do have a set "CASE 8 blade & sharp rod.
    A Wedding gift .
    NNone of knives have gathered dust & have earned their keep.
    Did add a Santoku knife, few years ago, that does see majority of veg prep.
     
  5. Lefty2Guns

    Lefty2Guns Distinguished Poster MSGO Supporter

    We have one big chef type knife and one small paring knife. Some other assorted ones, but these are the ones I put the money in.

    Japanese maker Takeda and a Shun
    [​IMG]
    [​IMG]
     
  6. turable.shot

    turable.shot Distinguished Poster

    I'll mostly agree (with the article), but Id's also add a 6inch utility knife. Mine gets plenty of use.
     
    Last edited: Jul 26, 2017
  7. sand_man

    sand_man Grouchy Old Fart MSGO Supporter

    I have 3 old Old Hickory knives I use. 2 of them you can see how much I've sharpened them. The wife had a block set but I grab the old faithfuls.
     
    fordpkup likes this.
  8. 41 fan

    41 fan Distinguished Poster

    3,010
    8,700
    One good santuko knife does a lot of the work for me.
    Ronnie
     
    turable.shot likes this.
  9. GunnyGene

    GunnyGene Distinguished Poster

    Just as important as a good knife, is a proper cutting board. By that I mean a end grain hardwood such as maple. Many people will use plastic, steel, stone, glass, or cheap flat grain or side grain boards and then complain that their expensive knife doesn't hold an edge. :groan:

    I can't think of anything worse for a knife edge than dragging it across a piece of granite or glass.
     
    Last edited: Jul 26, 2017
    94LEVERFAN and Lefty2Guns like this.