pltrgyst wrote:
> On Thu, 25 Sep 2008 15:05:17 -0400, "Joe Cilinceon"
> > wrote:
>
> I'll bet the folks in this ng use a lot more than three knives
> regularly. I know I keep trying to get down to a single knife block,
> with no success.

I don't doubt it at all.

>
>> ....The knives I would recommend are an 8" to 10" chef's knife,
>> 3.5" paring knife, 5" to 6" utility knife.
>
> I've never come across a real use for a utility knife. What can you do
> with a utility knife that you can't do with your chef's knife? Or with
> one of your steak knives?

Sandwich knife, general uses like cutting lemons etc and yes one could use a
chef's knife or even a steak knife which is basically nothing more than a
utility knife.

>
>> If you do any butchering then perhaps a good boning knive but a
> utility knife could do that also.
>
> Wow, that's certainly not true for me.

I personally use boning knives for steak knives.

>
> My current knives that I find essential for somewhat ambitious home
> cooking:
>
> 1. 8" deep-bodied Wusthof chef's knife
> 2. 2.5" Lamson fluting knife
> 3. 5.5" Global forged stiff boning knife
> 4. Global forged cleaver
> 5. Sabatier monster bread knife (12" x 3" rectangular serrated blade)
> 6. 10" Global Yanagi sashimi slicer

90% of all my kitchen cutting is done with a Chinese cleaver (thin slicer
type) with the other 10% spreed over special needs such as cutting hard
crusted breeds, rough butcher work (I buy my meats in 1/2 animals at a
time).

>
> Hmmm, now if I can identify those as the essentials, why can't I part
> with the rest? Good question ... I'll have to think about that. 8
>
> -- Larry

--

Joe Cilinceon