I want to buy/use just one knife. What should it be?

[Anonymous]

I have a set of Henckels Pro S that are as good as new after 15 years of daily use.
The knives I use most are the 8 inch chef knife, serrated knife for slicing bread, paring knife and a small serrated utility knife.
I have a sharpening stone and honing steel and always keep a sharp edge on the knives.

[Anonymous]

If you're female, I'd suggest a Japanese petty knife. They're basically a small (150 mm) chef's knife.

I have this one: http://www.knifecenter.com/item/H30860130/zwilling-j-a-henckels-twin-cermax

There are plenty that are cheaper with nice fit and finish.

[Anonymous]

If you are only going to use JUST ONE I would recommend a Santoku. But, I also think you should have a pairing knife (maybe a bread knife if you eat it - I don't) and if you have dinner parties and serve any sort of meat, I would definitely recommend a set of Laguiole knives. So chic!

[Anonymous]

I love my Henckels Santoku. Use it 97% of the time.

[Anonymous]

I feel like this should go without saying, but for god's sake DON'T PUT YOUR KNIVES IN THE DISHWASHER. That is, if you want them to last beyond a month.

[Anonymous]

http://store.sointuusa.com/gf-35-global-12-inch-heavyweight-chefs-knife/?gclid=CPSq5Nb6678CFUoS7Aod51wAfw

You should also buy a steel and this book An edge in the kitchen...so you can keep an edge on it.

[Anonymous]

8" chefs knife

Prep all veggies before meat

[Anonymous]

Global knives are amazing. By far, the best knife I have ever owned.

[Anonymous]

Anonymous wrote:Global knives are amazing. By far, the best knife I have ever owned.

Do you like the handle? I prefer a more Western handle on a Japanese blade.

[Anonymous]

I just got this 2 pack of santoku knives at Costco:
http://costcocouple.com/tramontina-proline-santoku-knife-set/

The price was about $12 for the pair. It is now my absolute favorite knife, even though I have some much more expensive knives.

I'd also get a small paring knife and a serrated bread knife.

[Anonymous]

Anonymous wrote:I bought a set of steak knives when I was 24. I live alone and have been just using ONE from the set for the last 15 years. It cuts everything. [Y yo/quote]

Sad.

[Anonymous]

When I realized I was still using my pathetic college-era knife set I decided to get new good knives. I looked at Henckel and Wusthof & ultimately I got a 3 piece Wushoff set from Macy’s on sale close to the holidays. Chef knife, paring knife, bread knife.

[Anonymous]

I can't get by without 4 in regular rotation: one short paring knife for small things, one long paring knife for cutting large veggies or pieces of meat, one short serrated blade for tomatoes and similar where you need to grip without crushing, and one large serrated bread knife, since I like to cut my own bread.

I have other ones, but they're not essential.

[Anonymous]

I started with a 10” chefs knife. It’s still a go to. But I do also use a paring knife, a bread knife, and a utility knife regularly.

Haven’t used a Santoku knife, but if I did I suspect It mostly would replace my utility knife.

I bought wusthoff

[Anonymous]

Anonymous wrote:If you're female, I'd suggest a Japanese petty knife. They're basically a small (150 mm) chef's knife.

I have this one: http://www.knifecenter.com/item/H30860130/zwilling-j-a-henckels-twin-cermax

There are plenty that are cheaper with nice fit and finish.

What does gender have to do with it?