<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.
>
> Sheldon
>
How about a nice long slicing knife?
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