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

[Anonymous]

Anonymous wrote:10" wide whustof. Or just their regular sized chefs knife. If I could only have one, that would be it.

But I'd like to have 2, and add a paring knife to that. I could easily live with just those 2. (And a bread knife if I could have a 3rd. I really like my knives... )

Pretty sure this was my own response from 6 years ago and I stand by it. I haven't had the need for anything additional. Chef or santoku, paring, bread.

[Anonymous]

Ginsu of course

[Anonymous]

I use a 12 “ Global chefs knife for everything. Once you get use to a longer knife, it is hard to go back to the smaller ones. I have a whole collect of smaller Specialty knives I never use.

[Anonymous]

Anonymous wrote:The abundance of companies which produce knives leave you undecided and confused. In this myriad of options it’s very important to find a qualitative product which will meet your expectation for a longer period. Many expect to buy a knife which will serve the whole life. However, nothing is eternal and sooner or later even the best knives will disappoint you. You are asking what knife is better for you. I would buy a professional and more expensive one like the Japanese Shun, than a cheap one which will start the corrosive process no later than 2 years. Check here to read the difference between Shun and Miyabi. Both are considered professional and popular all over the world.

Why didn’t anyone tell me about this some months ago?!

[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.

you bought them, or were they second prize in the real estate selling contest? Good thing you didnt get third prize. Third prize is you're fired.

[Anonymous]

Depends on your budget a lot. My personal favourite brand is German: Zwilling J.A. Henckels - also known as gordon ramsay chef knife. For a more budget friendly option Victorinox Fibrox are great value.

[Anonymous]

With one good chef’s knife (I have Henckels) plus a paring knife and a serrated knife for bread, you can do just about anything in the kitchen. If I could only buy one quality knife, it would be the chef’s knife. I’d get an inexpensive paring knife like the Kuhn Rikon.

[Anonymous]

I also love global knives.

[Anonymous]

We have a 30 year old Cutco set that has outlived many other fancy knives... They are really excellent.

[Anonymous]

Wustof Ikon chef's knife.

[Anonymous]

Wusthof Ikon 5" hollow Santoku.

Lightweight, can be used for everything from paring (due to smaller blade size) to chopping. I prefer having a separate paring knife, but my 5" Santoku is my work horse. I've been wanting to upgrade my knives for years, and I finally splurged during the pandemic on Wusthof Ikon. In order of use:
- 5" Santoku
- Asian-style paring knife.
- 5" (or maybe it's 6") utility knife
- 7" Santoku
- 6" serrated wide knife (don't know the name...it's also a newer purchase)

[Anonymous]

No matter what knife you use, it will get full. Watch videos to learn how to balance your knife, or invest in a knife sharpener or take your knife to be sharpened. This makes a huge difference no matter how much you pay, and makes cooking much more pleasant.

[Anonymous]

Anonymous wrote:No matter what knife you use, it will get full. Watch videos to learn how to balance your knife, or invest in a knife sharpener or take your knife to be sharpened. This makes a huge difference no matter how much you pay, and makes cooking much more pleasant.

*dull

[Anonymous]

Ideally, I’d want 2 or 3 knives, but if I only had one, it would be my very small chef’s knife. I think it’s about 5”, by Wusthof.

[Anonymous]

Anonymous wrote:Another vote here for Cutco.

Really? A serrated knife for all kitchen needs? These are the worst types of kitchen knifes, imo.