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Posted: 2/9/2017 4:00:25 PM EDT
[#1]
you just chopping and slicing? not slicing bread? not breaking down meat clods? not slicing roasts bigger than 6"?
8" French paring 10" slicer 10" bread knife 5 to 6" flexible boning/fileting bayonet fork spatula Chef |
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Posted: 2/9/2017 5:56:53 PM EDT
[#2]
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Posted: 2/9/2017 9:30:48 PM EDT
[#3]
Basic for me is a 10" chef knife and a 12" bread knife. That's what I learned on when I started working in kitchens. You can do pretty much anything with those two.
Don't ask me how many kitchen knives I own. 
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Posted: 2/9/2017 11:10:12 PM EDT
[#4]
Really, just need a big chefs knife, 210-270mm, and a smaller pairing or utility knife ~80-150mm, and a bread knife. I like Japanese knives myself, they have unique character when they are hand forged/hammered.
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Posted: 2/10/2017 8:09:50 AM EDT
[#5]
Amazon.com" target="_blank">At Amazon.com
I replaced all my expensive German knives with this brand years ago. Good to go. |
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Posted: 2/10/2017 9:10:30 AM EDT
[#6]
i faced this same question when i got mine. i decided that i didnt need one of the 30 piece knife sets you commonly see at stores. instead i spent the money on getting a nicer set with only minimal knives: chefs knife, kitchen, bread, pairing, honing steel rod. then i bought a set of 4 nice steak knives. its been all ive ever used for years since, never wished i had any more
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Posted: 2/10/2017 10:35:10 AM EDT
[#7]
I would have an 8" or Santoku, A bread knife and a paring knife. I have a Henckel's Santoku that I paid $30 for. I try to keep it very sharp, and use it for 95% of all my kitchen cutting chores.
I've read great things about the Global knives referred to above, too. |
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Posted: 2/10/2017 11:02:20 AM EDT
[#8]
Quote HistoryQuoted:
I would have an 8" or Santoku, A bread knife and a paring knife. I have a Henckel's Santoku that I paid $30 for. I try to keep it very sharp, and use it for 95% of all my kitchen cutting chores. I've read great things about the Global knives referred to above, too. Those are the three I sharpen most for my wife.
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Posted: 2/10/2017 5:26:51 PM EDT
[#9]
Quote HistoryQuoted:
https://images-na.ssl-images-amazon.com/images/I/81mJy9GQZoL._SL1500_.jpg I replaced all my expensive German knives with this brand years ago. Good to go. This!!!!!!!!! Victorinox Forschner Fibrox I did the same. I keep them razor sharp and they go in the dish washer. |
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Posted: 2/10/2017 9:57:07 PM EDT
[#10]
Victorinox.
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Posted: 2/10/2017 11:23:36 PM EDT
[#11]
Quote HistoryQuoted:
https://images-na.ssl-images-amazon.com/images/I/81mJy9GQZoL._SL1500_.jpg I replaced all my expensive German knives with this brand years ago. Good to go. Best money ever spent. Now I see I need to get the bread knife. Do yourself a solid and get a wall mounted magnetic strip, Then, A lanyard and a hook for the hone. |
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Posted: 2/10/2017 11:42:26 PM EDT
[#12]
I just watched a Gordon Ramsay video on his youtube channel the other day. His suggestions matched with a lot of the recommendations here; small paring knife, large serrated (bread) knife, and a large chopping knife (8" or so).
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Posted: 2/11/2017 10:59:44 PM EDT
[#13]
Like I said, all you need is a 10" chef and a 12" bread.
You can expand. 
Shit, I left one out of the group photo. 
Dammit, 3 more I missed. 
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Posted: 2/12/2017 7:51:53 AM EDT
[#14]
Quote HistoryQuoted:
https://images-na.ssl-images-amazon.com/images/I/81mJy9GQZoL._SL1500_.jpg I replaced all my expensive German knives with this brand years ago. Good to go. Victorinox is GTG. In my experience, you can't beat them unless you spend around three times as much money. |
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Posted: 2/12/2017 2:42:22 PM EDT
[#15]
Victorinox 8, 10 or 12 inch chefs knife.
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