Quote:
Originally Posted by jcommin
No knife sets for me either.
Need 3 to 4 good ones. Paring, chef, boning and serated knife. Keeping then sharp is the key.
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me too. by serrated i mean a bread knife. my boning knife is a Wustof Grand Prix and i use the heck out of it, but i do find the blade stiffer than most other knives of that type.
for fun, i add a Chinese Cleaver to my arsenal, just because. but in all reality, i own relatively few kitchen knives. i just dont want that many.