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Joined: Mar 2011
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If only one... then a cook's cleaver (not a butcher's cleaver).

Second would be a fillet knife.

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Originally Posted by mathman
A "chef's knife" of 8" or so.


Same here.


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Originally Posted by pal
Originally Posted by mathman
A "chef's knife" of 8" or so.


This.

Mine's a Ken Onion Shun.

[Linked Image]



These are great knives... I have a few as well as a few Mac...


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Originally Posted by Judman
That’s one Dale Howe made for me with some koa I brought back from Hawaii



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Tony, found this last night so I ordered one up
[Linked Image]


Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
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Ain’t easy havin pals.
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The Santoku pattern is hard to beat. Like a chefs knife too.

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Originally Posted by wabigoon
I'm not sure what this knife is called. It is Victorinox. I use it often.

Maybe this post will prime the pump, and I'll get pilled on by the real cooks.[Linked Image]


"Lamb skinner" Forschner I think ....

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IF a fellow had to have one 'good knife' in his kitchen, you could do worse than this K Sabatier French Chef style carbon steel blade. $60 and change from the outlet.
https://sabatieroutlet.com/t/authentic-carbon-sabatier-knives
[Linked Image]


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Originally Posted by Hogwild7
The Santoku pattern is hard to beat. Like a chefs knife too.

X2. I use the Santoku 90% of the time

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My two favorites are my Wusthof Classic 8" chef and 6" santoku. I use those two the most, but I also have a Wusthof paring knife that see's a lot of use. My only advice is don't buy a "set". Purchase quality knives that feel good to you.

Mike


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I tried going vegan, but then realized it was a big missed steak.
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Originally Posted by SandBilly
I use a Santoku more than any.


This

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