Cooking Knives thread

[DcifrThs]

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g,

Assuming you're cooking small meals 4-5 nights per week, about how often will you need to sharpen your knives?

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depends. i did a bunch of research before buying 3 knives. the guys at the store (chef central) were very helpful.

their advice was the following:

- anytime you use the knife (or at most once per day after the last use), steel it as i think i've mentioned

- steeling takes nicks out of the knife that could expidite the dullening of it. this can be done by yourself at home easily.

- sharpening actually cuts away at the knife's material and shouldn't be done unless necessary. necessary is simply it gets dull. about 2-4 times a year depending on use...not more than 4 times though according to them.

as far as the more general question, i'm in the camp that thinks you don't need a whole set of knives to cook. just a few + steel.

i use a henkles chef knife, santoku knife, & paring knife. i plan on purchasing a bread knife and appreciate the selections mentioned in this thread.

here is the chef knife:


the santoku is necessary for preparing this:



cutting fish accurately is a must to get the right portions (& skinning is hugely problematic w/o a very thin sharp knife)

hope this helps,
Barron