Quote:
Originally Posted by SAMIAM
In my opinion,all of those knives are overpriced and no better than standard steel knives that we use daily in commercial kitchens.
There are a few basic knives that everyone should have they should be of good quality and not something you get in a discount store.
Chef's knife....8" to 10" broad rounded blade for chopping and cutting large objects
carving knife..8" to 10" narrow rounded blade for slicing ham,turkey,etc.
boning knife ...5" to 6" narrow blade for cutting around bone or fish
paring knife....for veggies and peeling
bread knife...10" or so...straight serrated knife for bread
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I would add a small to medium cleaver to this list too.