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[quote=Anonymous][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:

- [b]"Utility" knives[/b]

- 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).
[/quote]

I have a German chef's knife and a beautiful Japanese petty knife.  I use them both a lot, but I also have a utility knife that is just practical.  Sure, it doesn't work for the proper rocking technique, but I originally learned how to cook from my grandma and mother, doing the "cut veggies in your hand with your paring knife" thing.  Utility knives are useful in lots of casual uses.  A great knife for me.[/quote]

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