another knife quention/poll
I know there are a lot of knife posts up there but i was just wondering how many knives most of you actually own? did anyone actually go for a set?
I know the standard- get a few basics- chef's, paring and bread but even though I do not own a set, and haven't been cooking for very long, have amassed more than that over the past couple of years. I have 8- a 6in chef's*, 2 3.5 paring, a 4.5 utility*, 4.5 multi-prep (impulse buy, but i use it for garlic and onions), 6 in utility, 6 in bread and a boning knife (a recent buy but it was priced so low i couldn't resist, but no i haven't used it much). retrospectively I probably could have gotten a good deal on a set...
the stars are the ones I use the most.
I can't be the only one here who impulsively buys things right?
as an aside, on my wish list (and which i plan to put on my wedding registry) are an 8inch chef's, a larger bread and a sontoku
I did end up buying a set because the deal was just too good to pass up. I ended up with a set of Wustoff classic knives. I think that the normal wisdom on sets is that you end up paying for knives that you don't need or might not use regularly. I totally agree as there are a couple in by set that I rarely use. I just happened on a killer deal at Macys and they accepted on of their 40% off coupons (which they no longer do) so it ended up to be cheaper to buy the set instead of the 3 or 4 knives that I really wanted.
i was young and naive when i decided to bite the bullet and get myself some quality knives (my parents' ones slip off a tomato easy!) and bought a set - 8" chef's knife, bread knife, utility knife, paring knife, slicer, steel honer. i eventually added on a boning knife because of a class i took... and to be honest... the only regret i have is the boning knife (though i'll take that back when i've got cured salmon in my fridge). maybe the utility because what i really need is more than 1 paring knife.
since then i've added on two japanese knives - 1 lightweight 3-fold 7" chefs that is a dream for my small hands to handle and a 33-fold santoku that is more for show but has me slicing as well as my mandolin.
i use them all to varying degrees and depending on the item i'm cutting, but one night of intense cooking will likely have them all in the sink by the end of the night. it's wonderful having the chef/santoku's because then i can share my kitchen with someone else more easily.
I have my base set from when I went to culinary school, so that has a chef's, slicing, bread, boning, paring, and bird's beak. Since then I've picked up a 10" chef's which is my #1 tool, a four inch el-cheapo nakiri which I will soon replace with a more worthy (and larger) version since I enjoy it. Also a small santoku which I hate because I find santokus in general obnoxious to use. My next plans are to buy a decent sized scimitar because I love them for breaking down fish and then a more solid semi-flexible boning knife than the mercer from my school-kit.
I wonder if you might elaborate on the breaking down of fish, and what sort of fish you'd be dismembering. I have a forschner scimitar with the rosewood handle, but I generally use it on meat. btw, when you're ready you can find some bargains on the forschner scimitars on ebay, either with the fibrox or rosewood handle.
On a similar topic, it seems there are several pros out there, and I'm hoping some of them might share some of their techniques. I'm pretty comfortable with the basics of onions and potatoes and such, going horizontal on them, then lengthwise then across to dice, but I'd like to hear what the pros have to say.
Well, not the whole breaking down. I'm basically just referring to taking the skin off and portioning, in the usual manner. It just happens that I learned with a scimitar, so it feels most comfortable to me. Salmon, grouper, snapper, etc. I'd like to get my hands on a yanagiba as well (christmas comes soon!) and practice with that, although I don't know if it would work as well for taking the skin off.