On Thu, 30 May 2013 18:08:19 -0400, Susan > wrote:

> Well, that's different, and you're something of a hobbyist cook, and
> apparently knife collector. Do you collect sets, or individually
> excellent knives for specific tasks?
>
> I so rarely use my paring or utility knives, or my smaller chef's knife,
> even.

I bought the knives I needed when I needed them. I bought paring
knives in the beginning and used them a lot, but I've "become one"
with my 8 inch chef's knife over the years and use it for practically
everything (in my DTD cooking) these days.
>
> Sometimes I think about getting a cleaver, but I can still cut up a
> chicken with scissors or my chef's knife. On the rare occasion I need a
> turkey that way, I ask the butcher to do it.

I have a boning knife and it has been put to lots of good use. Sure,
I've disjoined chickens with it, but I can do that with my chef's
knife too. However, it really comes in handy when I'm deboning (not
disjointing) a whole turkey to stuff at Thanksgiving.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.