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

"long" is not a measurement, and "nice" is the dumbest word ever
created.

Very few people need to slice anything at home that can't be easily
handled with their chefs knife... I can't remember the last time I
served a steamboat roast. I have all sorts of slicers/tranchards but I
prefer to use an 8" chefs knife to slice all roasts, including 25lb
holiday turkeys. When dollars are no object by all means buy out the
cutlery shop... but for those on a tight budget, all anyone really
needs is the four aforementioned knives... and most folks can do
without a boning knife, for home use a quality 3 1/2" parer will do the
occasional deboning job just fine... I use an 8" chefs knife to
disjoint and debone poultry all the time

Sheldon