- Joined
- Apr 10, 2015
- Messages
- 6
Lots of good info here already, but I'll throw in my $0.02 as well. I'm far from being a chef, but I do enjoy cooking and know my way around the average kitchen.
I don't really buy into the "you only need 2 knives" idea. Carving a turkey, filleting a fish, trimming potatoes, chopping vegetables, slicing bread, and various other tasks all tend to have their own little demands that make me reach for different knives. Sure, I could get by with just 2 blades, but where's the fun in that? If it were me and cost was a major factor, I'd spend the most I could on the essentials (whatever you feel those are) and round out the set with some decent quality low-buck models. You can easily upgrade or add on over time.
For me the essentials are probably a large-ish chef knife, a paring knife, and maybe a 6"-7" thin-bladed boning knife that could serve as a good multi-tasker (anything from slicing a tomato, to trimming a chicken breast, to taking the skin off a salmon fillet). But I'm easily frustrated when I don't have the right knife for the job, so for me a larger array is required.
In addition to blade length, pay attention to thickness and flexibility. I have three different 8"-10" chef knives of varying thicknesses to perform tasks ranging from delicate slicing to hacking through a bone. Same applies to paring knives, boning knives, fillet knives, etc., though I'm not saying everyone needs all those. I'm just a little obsessive is all.
Oh and one other benefit to having a few "extra" knives is that you can dedicate individual knives to different tasks, so you aren't having to constantly wash them to go from one thing to another. That helps to make prep a lot easier, and reduces cross-contamination risk.
As far as popular mass-marketed sets, I would point with confidence toward Wusthof. My pick is the Grand Prix II, but at that point it's probably just a matter of personal preference. However, I would suggest you stick with non-wood handles. Wood can absorb water and swell/warp, and also (I think) be more prone to harboring bacteria. And whatever you get, be prepared to hand wash them.
I do agree with ditching the block. I have a cramped kitchen, so counter space is premium real estate.
Skeeter
I don't really buy into the "you only need 2 knives" idea. Carving a turkey, filleting a fish, trimming potatoes, chopping vegetables, slicing bread, and various other tasks all tend to have their own little demands that make me reach for different knives. Sure, I could get by with just 2 blades, but where's the fun in that? If it were me and cost was a major factor, I'd spend the most I could on the essentials (whatever you feel those are) and round out the set with some decent quality low-buck models. You can easily upgrade or add on over time.
For me the essentials are probably a large-ish chef knife, a paring knife, and maybe a 6"-7" thin-bladed boning knife that could serve as a good multi-tasker (anything from slicing a tomato, to trimming a chicken breast, to taking the skin off a salmon fillet). But I'm easily frustrated when I don't have the right knife for the job, so for me a larger array is required.
In addition to blade length, pay attention to thickness and flexibility. I have three different 8"-10" chef knives of varying thicknesses to perform tasks ranging from delicate slicing to hacking through a bone. Same applies to paring knives, boning knives, fillet knives, etc., though I'm not saying everyone needs all those. I'm just a little obsessive is all.
Oh and one other benefit to having a few "extra" knives is that you can dedicate individual knives to different tasks, so you aren't having to constantly wash them to go from one thing to another. That helps to make prep a lot easier, and reduces cross-contamination risk.
As far as popular mass-marketed sets, I would point with confidence toward Wusthof. My pick is the Grand Prix II, but at that point it's probably just a matter of personal preference. However, I would suggest you stick with non-wood handles. Wood can absorb water and swell/warp, and also (I think) be more prone to harboring bacteria. And whatever you get, be prepared to hand wash them.
I do agree with ditching the block. I have a cramped kitchen, so counter space is premium real estate.
Skeeter
