I tend to like a chef's knife with an 8 to 10 inch blade. Long knives are
easier to work with than smaller ones. Stainless steel blade is a must!!
A majority of kitchen tasks can be completed with a 6-inch utility knife and
a 3 to 4-inch paring knife.
You also might want to consider a serrated knife for cutting breads and
fruits and a honing steel to keep your knives nice and sharp.


********
Geoff Steuernol
http://www.schmecks.com The Cooking Super Store

"maestro" > wrote in message
oups.com...
> 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?
>