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Discussion in 'Blades' started by sand_man, Jul 26, 2017.
Skip the knife set — all you really need are these 3 knives
Actually all you really need is one knife. A K-Bar.
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.
Teufelhunde, where would we be without 'em?
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.
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
I'll mostly agree (with the article), but Id's also add a 6inch utility knife. Mine gets plenty of use.
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.
One good santuko knife does a lot of the work for me.
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.
I can't think of anything worse for a knife edge than dragging it across a piece of granite or glass.