You’ve undoubtedly heard this before, but it bears repeating – you don’t need many knives, but you do need sharp knives.  I’m partial to the knives made by Global and use four of them:

  • 10 inch chef’s knife (for 90% of what I do)
  • 6 1/4 inch flexible boning knife (for boning raw meat, removing the skin from fish filets, etc)
  • 8 3/4 inch bread knive (for bread and really ripe tomatoes)
  • 3 1/2 inch western-style pairing knive (for handheld work)

Japanese knives tend to be made of harder steel (so stay sharp longer but are more difficult to re-sharpen when they do need it) and have a sharper angle than typical European knives (15 degrees vs. 20 degrees), but it’s really a matter of preference.  Bottom line – invest in some good knives, keep them sharp, and learn how to use them.


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