On Thursday, November 21, 2013 7:19:56 PM UTC-5, sf wrote:

> > A cook can never have too many paring knives - you could beef up their supply of those.
>
I disagree. Most people only need one knife of
each type. For me, 95% of knife work uses a
paring knife, a boning knife, a large (12"?)
chef's knife and a small (8"?) chef's knife.
Oh, I forgot the bread knife.

http://www.richardfisher.com

On Fri, 22 Nov 2013 05:01:30 -0800 (PST), Helpful person
> wrote:

> On Thursday, November 21, 2013 7:19:56 PM UTC-5, sf wrote:
>
> > > A cook can never have too many paring knives - you could beef up their supply of those.
> >
> I disagree. Most people only need one knife of
> each type. For me, 95% of knife work uses a
> paring knife, a boning knife, a large (12"?)
> chef's knife and a small (8"?) chef's knife.
> Oh, I forgot the bread knife.
>

Kalmia said that.

--
Food is an important part of a balanced diet.

On Fri, 22 Nov 2013 06:13:39 -0800, sf > wrote:

>On Fri, 22 Nov 2013 05:01:30 -0800 (PST), Helpful person
> wrote:
>
>> On Thursday, November 21, 2013 7:19:56 PM UTC-5, sf wrote:
>>
>> > > A cook can never have too many paring knives - you could beef up their supply of those.
>> >
>> I disagree. Most people only need one knife of
>> each type.

I suppose in your house everyone shares one steak knife, or does your
mommy cut up your steak ?

>>For me, 95% of knife work uses a
>> paring knife, a boning knife, a large (12"?)
>> chef's knife and a small (8"?) chef's knife.
>> Oh, I forgot the bread knife.
>>
>
>Kalmia said that.

That's the UNhelpful Echo Person.