On 10 Mar 2005 17:30:25 -0800, "Sheldon" > wrote:
>Blair P. Houghton wrote:
<snip>

>I'd go with fewer but better quality knives, you can always add later
>as budget permits... and I have a kitchen shears sitting in a drawer
>for at least 40 years, never used for shearing, not even once... but it
>does have bottle cap opening capability that does get occasional use,
>but a pair of slip joint pliers works just as well. For general
>kitchen work all anyone really needs is just four knives; a chefs
>knife, a paring knife, a boning knife, and a bread knife.

I'm with Sheldon on this one.

I currently have four knives in my block:

An 8" Cuisine de France Commercial Sabatier, high carbon stainless
steel chef's knife with a moulded handle, _my_ knife. Was $110.00 Cdn
at time of purchase.

A 8" Lagostina Pro-force stainless steel chef's knife with a riveted
handle, the _guest_ knife. Was $75.00 Cdn at time of purchase

A generic bread knife, 50 cents at a garage sale.

A Farberware Pro stainless steel paring knife, about $17.00 Cdn at
time of purchase.

I still have to get a boning knife, but it isn't high priority, as I
don't do much deboning.

Shirley Hicks
Toronto, Ontario