On Thursday, November 21, 2013 7:19:56 PM UTC-5, sf wrote:

> > A cook can never have too many paring knives - you could beef up their supply of those.
>
I disagree. Most people only need one knife of
each type. For me, 95% of knife work uses a
paring knife, a boning knife, a large (12"?)
chef's knife and a small (8"?) chef's knife.
Oh, I forgot the bread knife.

http://www.richardfisher.com