Do I need these knives?
I have another thread open here about sharpening my Henckel knife, and after doing some research, I realize I'm probably not using "the right knife for the right job." However, I'm a home cook who basically just cooks for her family...nothing too fancy but I like having quality tools and can't stand working with crappy knives.
I have a Wustof paring knife, a 6" Santuko Henckel and a 8" Henckel Eversharp Pro mini-serrated ( which my husband bought for carving the turkey one year....not a purchase I sanctioned). I use the santuko for EVERYTHING from veggies, fruits, meat. I'm thinking this is where I need another option...perhaps a longer chefs knife for meats? And I definitely need to add a serrated bread knife. Can I get away with one serrated bread knife that will double for fruits/tomatoes, cakes, etc?
Will I care? Do I need these knifes or since I'm relatively happy with using my santuko for everything, will it matter? I guess I just want to know if I'm missing out by not having some other knives to pick from and using the right type of knife for the job. Thanks!
I consider a bread knife essential since we make bread every couple days, and yes I also use it to cut tomatoes etc. My other main knife is a Chef's Knife--I have both an 8" and 10"--which I use for virtually everything from cutting up a chicken to slicing mushrooms. Can't stand smaller knives unless it's a paring knife for peeling or certain tiny tasks.
It is always important to have one main knife which can be a European Chef's knife, Japanese style gyuto, Japanese Santoku, Chinese style cleaver (aka Chinese Chef's knife). Then, the second knife should be a short knife, like a paring knife, but it does not have to be European style paring knife. The third knife is flexible and personal. If you slice bread often, then a serrated bread knife is the natural choice. For me, a boning knife is actually my third most important knife. My bread knife comes after that.
<I'm thinking this is where I need another option...perhaps a longer chefs knife for meats?>
That is definitely entirely up to your personal choice. Some people are fine with using a Santoku for meat including professional chefs like TeRReT and bushwickgirl (our fellow posters here). Yes, Rachel Ray also prefers a Santoku over a Chef's knife, but I feel TeRReT's and bushwickgirl's opinions are just as important if not more. :P Others prefer a longer knife to slice meat. For home cooks, I think it is completely up to you. Do you feel the santoku is limiting you in term of length? Do you feel that you often run out of the length of the knife before finishing a cut on the meat? If so, get a longer knife. If not, a longer Chef's knife will not help.
<Can I get away with one serrated bread knife that will double for fruits/tomatoes, cakes, etc?>
You can definitely use a serrated bread knife for fruit and tomatoes, but I find a regular Chef's/Santoku works just fine for those. I don't know about cakes. I really don't think you need a serrated knife for a cake. In term of serrated knife, I want to point out that there are the regular serrated knives, and the reverse serrated knives. I am partial to the reversed serrated knives as they are more gentle, but it is really here and there.
<since I'm relatively happy with using my santuko for everything, will it matter?>
You can try to borrow a 8" / 10" Chef's knife from your friends and use it for a day and two to see if you like it. There are pluses and minuses. So it is difficult to say for sure if you will like it until you try it. I will try it for more than one cooking session. Sometime, it takes time for a knife to grow on you.
Thanks...this is really helpful!
I don't find I'm limited by length much with my Santoku...only on very rare occasion. So I'm not sure I need to make the investment. I'm generally happy with it.
But I do think I need a serrated knife. I don't know why I said cakes...I always think when I'm cutting soft pastries or cakes, if I had a serrated knife, that is what I would use. My Santoku works fine I suppose. But if only for tomatoes, I would really use the serrated knife. I think I would probably use it more than my paring knife. Honestly, I keep lots of skin on my veggies and fruit for the fiber, or use my veggie peeler. I only peel by hand when I have to. : )
I like the looks of the serrated above....I did not know there were variations. I was reading that many choose a less expensive serrated and then just replace as needed since sharpening is tricky (for a home cook).
Again thanks for the insight!
<I don't find I'm limited by length much with my Santoku...only on very rare occasion. >
It never hurts to borrow a Chef's knife from a friend for 2-3 days. If anything, just to ease your own doubt about the need for a long Chef's knife.
<Honestly, I keep lots of skin on my veggies and fruit for the fiber, or use my veggie peeler.>
Just between you and me, I actually have to force myself to use a paring knife to peel. I prefer a peeler too. So easy. But I do try to use the paring knife if I can, just to develop more paring knife skill.
<I was reading that many choose a less expensive serrated and then just replace as needed since sharpening is tricky (for a home cook).>
That's right, and I have to agree with that, which is why I was slightly hesitated to fully recommend a reversed serrated bread knife (aka sometime called scalloped bread knife). They are usually more expensive. So maybe it is better just to get a relative inexpensive serrated bread knife and replace it every 5 years or 10 years.
Hello, kittybart: "I don't find I'm limited by length much with my [6"] Santoku..."
Maybe not, but I suggest that is because it is what you're accustomed to. Ted Nugent uses a Swiss Army folding knife to dress deer... I join in the recommendation that you borrow a friend or relative's 8-inch chef, santoku or gyoto to use for a week or two. I think you will find it easier to use.
Yes, having one serrated knife can be a good thing. In posing your questions here, you have entered the Church of Sharp (I am but a tolerated apostate), so serrateds don't get much love here except in connection with bread. But serrated knives can be useful for many things, especially if you don't sharpen the rest of your knives yourself or regularly. They're not the scarlet letter!
you have a serrated knife, don't you? isn't that what the henkels eversharp pro is?
I've found they do work better on tomatoes... It's nowhere near a bread knife, but if you want a good cherry tomato cutter (they have much tougher skin/fleshy bits), you can't go wrong with a good serrated knife
Some knife brands have both a bread knife and pastry knife. The difference is in the tip, the bread on being pointed, the the pastry rounded. I suppose the point is used to start a cut in crusty bread. But I find that the 'pastry' style works fine for bread. But some keys to a good bread knife are length and some offset - since you cut bread on a board.
Serrated knifes intended for fruit and tomatoes usually are shorter (parring knife size), with smaller serrations. However one of my favorite knives is a 'KR sandwich knife', a bit longer than parring, serrated but with a rounded tip. Unfortunately I don't think they still make it.
Now days good knives in the parring size are a dime a dozen. I regularly check TJMaxx to see if there is anything new that strikes my fancy, and fits in my 'experiemental' budget. Knives are one of those things I have to try to see if I like it.
<But some keys to a good bread knife are length and some offset - since you cut bread on a board.>
Excellent point, Paul. I forgot it. Thanks for pointing it out.
Kitty. It is better to have a bread knife which offers you knuckle clearance. So you either need a offset bread knife:
or a bread knife which gently curves up:
I agree with those who suggest you try a longer knife. The first time I used one I was intimidated, now if I had to cook with only one knife, it would be the 10" Chef's.
I think what you have is fine, particularly because you are happy with them.. You might look into a serated utility knife...that along with my 8" chefs knife is my most used knife in the block. I would go to a restaurant supply store and pick up an inexpensive bread knife which does a lot more then slice bread...tomatoes,cakes,etc. Most important is to make sure that all of your knives are sharp.