[Sca-cooks] A question about knives
dragon at crimson-dragon.com
Fri Feb 29 13:42:25 PST 2008
Jennifer Carlson wrote:
>My Christmas present this year is the replacement of all my old,
>crappy kitchen knives. I've been getting a new one each month since
>December, and so far have replaced my 8" chef, 10" boning, and my
>paring knives with lovely Forschners.
>I still need to replace my serrated knife, my large chef's knife,
>and my steel. I am keeping my cleaver.
>The question is: are there any other knives you would recommend to
>round out my set? I'm getting one piece of cutlery a month, and
>have six more months to fill out. I intend to keep buying
>Forschner, as I like the balance and the grips are comfortable for me.
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Personally, I would add a paring knife, a bread knife (unless that is
what you mean by the serrated one) and a flexible fillet knife if you
do any serious work with fish.
A carving knife or hollow-ground slicer are also nice to have.
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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