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[quote=Anonymous]Huge knife blocks are kind of a let peeve of mine. There are very few essential kitchen knives (and only a few of those knives need to be forged).

Here are the ones I think are essential:

- Chef's knife. Really has to be espensive and forged.

- Paring knife. I have an expensive, forged one. But actually prefer to use Victorinox or Henkel cheap stamped pairing knives set in a plastic handle. They cost under $10, ship with a great blade, and are dishwasher safe. When the blade goes, you replace them.

- Bread knife, preferable offset serrated. Wustof makes a good but not inexpensive stamped one.

Knifes that are not essential but highly useful:

- Semi-rigid boning knife: If you remove meat from bones. Neither a pairing knife nor chef's knife does a suitable job. Plus the name alone is worth it. I prefer forged on these because stamped ones are too flexible.

- Carving knife: A chef's knife can do most things a carving knife does, but a carving knife does some much better, and can also play the role of some specialty knives, like some sushi/sashimi knives. There are decent stamped options.

- Chinese cleaver. Spares your chef's knife from doing some tasks it really shouldn't.

Knives that shouldn't exist:

- "Utility" knives

- Anything serrated that is not a bread knife (an offset serrated bread knife cuts tomatoes better than a tomato knife, if you prefer to cut tomatoes with a serrated edge).
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