Kitchen knives

Try cutleryandmore.com

If you can afford the Alton Brown Shun knives they have on sale. That would be best. If not, they have give away prices on Wusthof Grand Prix right now.

You need: 8" chef, 3' or 4" parer, 8" carver, 6" boning, 10" bread; if you have money leftover, a 5" santuko & 6" carver would be nice too.
 
I have a 10" chef and I believe 10" is mandatory; 8" is too short. I recently got my daughter a Mundial 2100 Series Wood 10-Inch Chef's Knife. She says she loves it.

Paring knives are essential. I also got her 2 Chicago cutlery Walnut Traditions paring knives. One paring knife is NOT enough. And one 6" Walnut Traditions utility knife. I use my 6" all the time. And I got her a Walnut Traditions serrated bread knife, and also the same steak knife set.

And to put it all in I her a Mundial Solid Wood KB-23 Series 23-Slot Knife Storage Block. Also gave her a Shun 8" chef too so she could try Shun.

She was delighted with all of it. In my opinion the Chicago cutlery is a bit less quality than it used to be, but it was reasonably priced.
 
"I have a 10" chef and I believe 10" is mandatory; 8" is too short." I agree, especially when cutting Pizza!
 
I'd have to agree with Mongo on this one. Pizza cutter isn't a knife and not nearly as much fun as winging 10"+ gyuto ;) Thus, I view pizza cutter as wasted knife opportunity.
 
Rushie said:
One paring knife is NOT enough. And one 6" Walnut Traditions utility knife. I use my 6" all the time.
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I'm really curious, what do you use 6" utility knife for? In my experience all the utility knives I've had were too short for veggie chopping, or larger meat prep. That is compared to chef's knives. And they also were rather long and cumbersome for real paring/peeling.

Again, I could do it with utility knives but paring/chef's knives combo was clearly better for pretty much any tasks.
 
Rushie said:
I have a 10" chef and I believe 10" is mandatory; 8" is too short.
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I find longer chef’s knives useful for larger items and quantities, but also more difficult to control. Unless I’m dealing with something the size of watermelon, I rarely if ever use my 10”. For everyday use, I greatly prefer either an 8” German or 24cm Japanese gyuto. Japanese knives tend to be lighter, so despite being longer --- the 24cm feels the same as an 8” German. These feel more right, evenly balanced to me than other sizes.

Gator97 said:
I'm really curious, what do you use 6" utility knife for?
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Paring or Petite are for when you need something less cumbersome, more precise than a larger knife. Paring knives excel at delicate precision work, decorative garnishing, peeling and working free hand, but I rarely use one and for some reason keep loosing them. Anyway, I don’t do those special things that require a paring knife, and use a veggie peeler.

To me, a 15cm petty is equivalent to a longer paring knife and more useful. It works better than a paring knife on cutting board. I often use mine for aerial maneuvers instead of a paring knife by holding the blade, instead of a boning knife for trimming away silver skin, etc., and other miscellaneous stuff. It’s basically a med length general purpose knife. As you said, it lacks the knuckle clearance and weight for chopping.
 
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