Originally posted by DaveB
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WNS+1
I've got a set of WMF knives that I picked up for cheap and are still going strong after 15 years. Just sharpen them when they get used. Saying that I've got a couple of old plastic handled Kitchen Devil knives that are even older and still take a good edge when you sharpen them.
Chefs Knife
and a vegetable knife
will do pretty much everything you need between them.
In fact I use the chefs knife almost to the exclusion of anything else unless it's a fiddly job like boning a chicken or something. I actually find the larger knife easier to handle.
I've got a set of WMF knives that I picked up for cheap and are still going strong after 15 years. Just sharpen them when they get used. Saying that I've got a couple of old plastic handled Kitchen Devil knives that are even older and still take a good edge when you sharpen them.
Chefs Knife
and a vegetable knife
will do pretty much everything you need between them.
In fact I use the chefs knife almost to the exclusion of anything else unless it's a fiddly job like boning a chicken or something. I actually find the larger knife easier to handle.
If you do bone meat then get a proper boning knife, the grip is better and the blade thicker, also similar for fish, a filleting knife is great as it has a flexible blade.
Also don't fuss over sharpeners, don't get a steel if you're not sure how to use it, you're more likely to blunt your knife and ruin the edge. Get one of the ones you drag your knife through ( yeah, I know), buts better than ruining a good knife.
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