Thread: Knives

Blocks = bad

Dulls knives over time, and have you ever tried to clean a knife block?

Nice setup

unless you work in a meat house you dont need a complex set of knives.
Consider handling for cutting through veggies, boning or removing fat if your the one to remove tendons and such.

But like 4 knives. Two that a re dense and have a heavy handle, and two that are light and maybe are less than 4 inches. Btw buying knife sets is kinda gay, mix it up, differnt brands, util you know how you cook and how you chop.

I agree and disagree with you on that.

Knife sets are usually just basic and not the best of each kind. Usually for the cost they can't be beat. Partially why they are so popular.

I would never go without the following knives (steak knives excluded)

Paring
Chefs
Cleaver
Serrated
Filet
Carving

With those I can safely and efficiently make just about any dish. It's like power tools, you wouldn't use a drill to cut a piece of wood. Each knife has a purpose and using one not for that reason can result in injury.

Holy thread bump/revival. After having a Shun Edo Chef's knife for the past 6 months, I have to say I am more than impressed at how it handles. I will be buying a paring knife, a cleaver, a filet and probably a serrated in the next couple of weeks. I am in love with the Shun Edo line...if anybody sees them discounted, let me know please!

global knife user here. only brand i would personally ever use. perfectly balanced, and it just looks beautiful. if youre someone who likes things for their quality and craftsmanship, consider Global.

I picked up a shun premier chef knife not too long ago. So far I love it, although I can see now I have to research proper sharpening and maintenance techniques. I want it to stay as sharp as it was out of the box.

Next knife may be a clever