Ken wrote:
> maestro wrote:
>
>>I'm trying to build a collection of high-quality knifes and I'm
>>currently looking for a all-around knife that is usually there for most
>>occasion's that don't require the big knifes. What sized blade and type
>>should I consider?
>
>
> Maestro,
>
> I agree that you shouldn't go with a particular brand, but instead what
> feels good in your hand. One all-around knife would be like one
> all-around pair if pliers. But to answer your questions, I often use a
> 5" utility knife and it's an all-around knife. Not too big, not too
> small. But you have to slice vegies across, you can't do a rolling
> motion like with a chef's knife. You can use it like a pairing knife,
> but it is a little big for that. In other words, it's a compromise
> knife. If I could have only one knife, that would probably be it. But
> let's just say I don't have only one knife.
>
> Ken
>

I use a heavy 8" chef's knife for nearly everything. I also use a boning
knife occasionally. I have a paring knife, but I'm scared of cutting
myself, so I do not use it much. A metal peeler works for those tasks
that one might use a paring knife for, most of the time, anyhow.

--

saerah

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