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What three knives are most important to you?

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Robin Garr

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What three knives are most important to you?

by Robin Garr » Wed Jun 18, 2014 8:49 am

What three knives are most important to you? My chef's knife is my go-to, and the serrated is great for slicing bread. The paring/utility knife makes a decent third option, but I like my Chinese cleaver, too!

Foodista.com wrote:Three Knives Every Cook Should Have
The most important tool in the kitchen is a knife. While a knife block looks pretty on the countertop, it comes at a hefty price tag and is usually filled with knives you'll...

Rull article on Foodista.com:
http://www.foodista.com/blog/2014/06/16 ... hould-have
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Redwinger

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Re: What three knives are most important to you?

by Redwinger » Wed Jun 18, 2014 9:01 am

Steak knife!!!
I'll think about the other two. :o
Smile, it gives your face something to do!
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Re: What three knives are most important to you?

by Robin Garr » Wed Jun 18, 2014 9:11 am

Redwinger wrote:Steak knife!!!
I'll think about the other two. :o

:lol:
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Re: What three knives are most important to you?

by Paul Winalski » Wed Jun 18, 2014 11:06 am

My two Chinese cleavers (the normal one and the big bone-chopper) and a serrated bread knife.

-Paul W.
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Re: What three knives are most important to you?

by Carl Eppig » Wed Jun 18, 2014 11:40 am

A chopping knife, a boning knife, and a serrated bread slicing knife. With these I can handle anything. A fourth would be a paring knife, but could live without it. Despite the above we have twenty three knives in the rack not including steak knives.
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Jo Ann Henderson

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Re: What three knives are most important to you?

by Jo Ann Henderson » Wed Jun 18, 2014 12:22 pm

Chef knife
paring knife
serrated bread knife
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Re: What three knives are most important to you?

by Tom Troiano » Wed Jun 18, 2014 2:12 pm

I agree. Those are the three.
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Re: What three knives are most important to you?

by Mike Filigenzi » Wed Jun 18, 2014 6:19 pm

As stated on the Facebook post, I would go with a chef knife, a paring knife, and a tie between a serrated bread knife and a narrow-bladed slicer. The slicer is really handy for getting meat off of bones neatly.
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Re: What three knives are most important to you?

by Christina Georgina » Wed Jun 18, 2014 10:22 pm

Ditto what Jo Ann said with one qualification. If I have to have only one paring knife, it has to be thin bladed. I have multiple paring knives with different thickness of blade and the thinnest blade has no substitute for dealing with thin skinned vegetables or fruits. The thin blade can do everything you need a paring knife to do but the thicker bladed ones just don't work in my hands for thin skins
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Re: What three knives are most important to you?

by Shaji M » Thu Jun 19, 2014 9:45 am

What Jo Ann said.
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Robin Garr

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Re: What three knives are most important to you?

by Robin Garr » Thu Jun 19, 2014 12:59 pm

Shaji M wrote:What Jo Ann said.

Yeah, we're getting consensus. That, of course, is what the article linked in the OP said, and it's what I said, although I did cheat and try to sneak in a Chinese cleaver in a tie for third place. ;)
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Re: What three knives are most important to you?

by Barb Downunder » Thu Jun 19, 2014 5:54 pm

I have to go with the flow
Chefs knife
Serrated bread knife
Paring knife and Chinese cleaver
As with you Robin I love my Chinese cleaver and maybe could at a pinch switch it and the cooks knife (when I'm in a cleaverish frame of mind)
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Re: What three knives are most important to you?

by Bill Spohn » Thu Jun 26, 2014 4:17 pm

Hard to make do with only 3.

Chef's knife of course. I could get by with my 7" Calphalon Katana, but I'd miss my 10" Sabatier carbon steel chef's knife terribly.

Paring knife is a necessity - have a Sabatier 4" that holds a good edge, but oddly marks much more easily than the 10" which one assumes is the same alloy.

I could live without a bread knife - not a big bread user, though it is handy when you need it (have a couple of Henkels for that).

I'd also miss my old carbon steel 8" chef's knife I use for special slicing and my 6" carbon steel boning knife. A pleasure to use both and the boning knife will do jobs impossible with other knives.

I have a ton of other knives but those are the ones I use most often.

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