How many different knives do you use daily ?
Just looking at the knive block sets on the market...kinda remind me of pot sets.
Knives as a whole is a very subjective thing, but I'm curious how many different knives you use on a daily basis.
For me, it's a Shun cleaver, Kyocera 5" Ceramic knife and parer.
Cleaver was what I grew up with learning how to cook as a kid...and it's just natural in my hands.
Granted I do use the the bread knife on those big sunday meals....
And did stray away for a brief stint and used a Santoku almost exclusively as well for a bit.
Never was a big fan of a chefs knife.
At least three, of which nearly always includes my cook's knife and the paring knife - but I really couldn't do without the carving knife and the bread knife. Now that I think about the utility knife is really useful for chopping up vegetables that are too large for the paring knife but not suited to the weight/power of the cooks knife - like large potatoes.
I use approx 5 knives on a daily basis to prepare dinner. I have a 6" chefs knife, a santuko for veggies, and 2 different paring knives, plus a bread knife.
I have a much larger blade arsenal that overflows a block, but most of those do not see daily use.
Funny question. And true on the pots, not as many are needed as the PR folks would have us believe.
I guess two knives on a daily basis. A Henkel steak knife for just about everything, a cheap steak knife for buttering, and the occasional large Henkel knife for slicing roasts.
What a hoot.
I think you do need quite a few pots. I mean I have 5 pots, a frying pan and a griddle pan and use them all the time. the smallest one is perfect for poaching eggs, the next up is a steamer, the next up for making soup for two although the next up which is a chasseur enamel lined cast iron affair has to some degree superseded this pot for soups ( and is fabulous for curries, braises, pasta sauces etc don't know how I lived with out this one!) and then a large stock pot for making stocks (obviously) and also for cooking pasta as ideally you need 1 L of water for every 100 g of pasta.
6 inch Hattori gyuto is what I use most. 10 inch Wusthof super-slicer is the bread knife and gets as much use as the Hattori. Wusthof 7 inch santoku comes in third, followed by a tie between a Shun paring knife and a Shun 10 inch chef's knife. I've got a serrated parer that's only seen action a handful of times in the past year, mostly doing bar duty slicing lemons and limes.
On a regular basis, four: 10" chef's knife for chopping, 8" slicer, 12" serrated bread knife (for bread only), and 3" parer. On occasion I also use a boning knife. Oh, and of course steak knives for eating, not prep.
I also own, but never use, a huge, heavy cleaver that belonged to my grandfather, who was a butcher.