Chef's knife is versatile enough for everything? I really just hate having to clean a knife a bunch of times as I go from potatoes to vegetables to steak or whatever during a meal. Which knife in that case though? Also, just go with a set of steak knives on the side at what price point?

The classic is chef's knife, paring knife, and serrated knife, although I v rarely use serrated. You'd want the paring knife for stuff like strawberries, tomatoes and so on, but a good chef's knife will slice steak, butcher a chicken, chop onions, dice garlic and so on.

Cdl,

http://forumserver.twoplustwo.com/34...hread-1261370/

Depends on how important looks are to you.

Everything from this line is supposed to be an awesome value. As in the handles are very comfortable and they will hold an edge better than anything else within shouting distance of that price. But they're pretty industrial looking and some people care about looks, especially if they're going to be sitting in a block on the counter.

For that kind of stuff I'd just look for a set of 3; a 7-9 inch chef's knife, something midsized that is versatile (I like fluted santokus, some people prefer a serrated knife) and something small for peeling. Most sets from Wusthof, Henckles, Global, etc start with something like that, but then they add kitchen shears and a sharpening rod which are IMO a waste of money, at least from those brands.

how hard is it to simply wash off the knife a little bit and if you are going potato/veggie first and not touching any raw meat with the knife you shouldn't have to clean this one knife until the end right?

I used serrated for slicing bread items I think and thats pretty much it

yeah why would you wash a knife if you're going from Brussels sprouts to meat? also it takes like under 15 seconds to quickly wash anyway.

I usually use soap and water when I go from one thing to another...maybe I am just taking an extra step that no one else finds necessary?

yes you are, a quick rinse under water or wipe with towel and go...now if you are cutting raw meat first or something like that then I would probably soap/water it

If you're going to cook whatever you cut I seriously give 0 ****s about cross contamination. Sauteeing in a pan exposes to 350+ degrees easily, high enough to kill any bacteria.

only thing I worry about a little bit is chicken...other than that I usually don't worry too much

i usually will give a knife a quick wash if going from raw meat to something else, but to wash a knife from veg --> veg or veg --> meat is just lol.

Yeah that is some pretty OCD behavior, no need to do that

I think it takes like 1 second at 165 degrees for a 99.9997% reduction in salmonella.

well, I guess I go in a different order than most because I almost always go potato (if part of the meal) to meat to vegetables and almost always am making a salad with some of the vegetables so I'm overly cautious with those since theyre not cooked and I don't really want potato or steak on my green pepper in the salad. Thoroughly wash cutting board at same time, but just bought a 2nd cutting board to hopefully have one for meat and one for non-meat and keep that washing process for after the meal.

CDL, what cutting board did you get? I've been looking to get a nice wood one. Are they all the same or are some better than others?

I have no idea if some are better than others, but I just went with this: http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

I have a smaller bamboo one with a similar wood tone that is probably 9" x 15" and wanted a second so I don't have to wash during preparation.

If you REALLY want to buy a set, this is tough to beat

http://t.costco.com/Kai-8pc-Pure-Kom...100039368.html

I have a chefs knife, a santoku (most used), good bread knife, good filet knife for fish (I sometimes make sushi at home), a small knife for peeling, and a serrated knife for cutting stubborn things like unpeeled tomatoes. I know my other knives could do the job, but then I'd have to hone them every time.

Probably overkill but I never feel like I have too few or too many.

So embarassing that I have a sous vide demi, pressure cooker, blowtorch, whip cream siphon, multiple scales, immersion blender, etc. But I still use a $15 chef's knife that sucks.

I so lucked into a good one tonight. Never to be repeated. I have one cut pic, will verify when I upload.

I see that set in Costco every time I'm there and am always intrigued? Are these worth buying? If they weren't in such ****ty colors I would have bought them long ago. I'm

as El D recommended, the Kitchen thread is very good.

Good knives make all the difference in cooking. I ended up w/these knives as were recomended to me by amplify, and endorsed well.

Mid range quality japanese. Pay a bit more and you will not regret it.

doing work

those are gorgeous knives

I own those knifes (the Kai colored ones I mean), I used the chef's knife and the paring knife almost every day. Large serrated for bread, small serrated for a few things.

They work for me, but I'm not exactly a knife expert or anything.