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?
>


I started out with a R.H. Forschner 6" curved boning knife, 6" skinning
knife, and a paring knife, and that's all I needed for several years.
The boning knife is still one of my favorites, but I also use a 10" chef
knife and a drop-point or "bird beak" paring knife quite a bit. Most of
the other knives (including the skinning knife) just sit there looking
pretty in the knife rack. Some have black handles, some have white
handles, and a couple have rosewood handles; there's no need for them to
match.

Dexter-Russell "Sani-safe" knives are the best bargain I've ever found
on good knives, but Forschner, Victorinox, and F. Dick knives are better
(at quite a bit higher prices).

Bob