[Sca-cooks] Essential Knives?

[Daniel And elizabeth phelps]

Hmmm... the consensus seems to be that a chef's knife, a paring knife and a bread knife make the list. The fourth knife would either be a cleaver or a boning knife depending on one's predilection?  It has been my habit in years past to help out in the kitchen at feasts.  When I do so in the future I will bring my own knives and they will be the five discussed. Thanks for the help.  

I tend toward Zwilling Henckels, Henckels International if made in Spain, Wustoffs, and Hoffritzs as they are the best ones I tend to find at garage and estate sales. Can anyone tells me, other than Dick and Sabatier, other worthy brands to look for?  

Daniel    

----- Original Message -----
From: "Genevieve de Lironcourt" <ladygenevieve at gmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, July 26, 2015 12:21:58 PM
Subject: Re: [Sca-cooks] Essential Knives?

Unless you are doing 'serious' cooking, breaking down meat/chickens and
whole fish, I personally thing you only need 3 knives.  A good chef knife,
a paring knife, and a serrated/bread knife.  A boning knife isn't really
necessary IMHO 80-90% of kitchens (a cleaver really isn't either).  Since
you found one at an estate sale for such a good price, there is of course
nothing wrong with including it, but if I was going to tell someone to go
out and purchase knives, that would be much farther down on my list.
This is just my opinion.  :)

Geneveive/Jenn

On Sun, Jul 26, 2015 at 9:17 AM, Daniel And elizabeth phelps <
dephelps at embarqmail.com> wrote:

> Mom doesn't cook much of anything off the general run of what a 1940s/50s
> raised Michigan house wife might cook. Chinese cleavers are small and thin
> bladed?  Were I to put a cleaver on the essentials list I would include a
> medium size one like the 6 or 7 inch Sabatier I own. It is thick bladed and
> will chop through small bones with ease. The problem with it is that my
> wife is scared of it.  Thus such might be to formidable for some?  Be that
> as it may... five essential knives: a cleaver, a chef knife, a boning
> knife, a paring knife and a bread knife?
>
> Daniel
> ----- Original Message -----
> From: "Gretchen R Beck" <cmupythia at cmu.edu>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Sent: Sunday, July 26, 2015 11:44:35 AM
> Subject: Re: [Sca-cooks] Essential Knives?
>
> What kind of thing does she cook or want to cook?  If this fits it, then
> it's a good set. This seems a good general set, although to my taste, I'd
> add a cleaver (if she does Chinese style food).
>
> toodles, margaret
> ________________________________________
> From: Sca-cooks [sca-cooks-bounces+grm+=andrew.cmu.edu at lists.ansteorra.org]
> on behalf of Daniel And elizabeth phelps  [dephelps at embarqmail.com]
> Sent: Sunday, July 26, 2015 10:58 AM
> To: Cooks within the SCA
> Subject: [Sca-cooks] Essential Knives?
>
> What four kitchen knives do people think essential?  I'm thinking a chef's
> knife, a boning knife, a paring knife and a bread knife.  The question
> comes from the following.  While visiting my mom I saw that her cutlery was
> junk.  Per her request
> for good cutlery I'm sending her three high end German knives; an 8"
> chef's knife, a 6" boning knife and a paring knife.  Bought them for
> roughly $1 to $2 a piece at estate and garage sales.  Total at Bed Bath
> and Beyond with tax
> would ring up roughly  $150, $90, and $40.  Less if any were on
> sale.  People look but they don't see.
>
> Do people think that those three plus a bread knife should do?
>
> Daniel
>
>
> ----- Original Message -----
> From: "Melinda Smith" <mkvanden at gmail.com>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Sent: Sunday, July 26, 2015 9:35:31 AM
> Subject: Re: [Sca-cooks] Just Purchased
>
> Score!!!!!
>
>
> On Sun, Jul 26, 2015 at 9:08 AM, Daniel And elizabeth phelps <
> dephelps at embarqmail.com> wrote:
>
> > Went to an estate sale yesterday and bought, in great shape, a big
> William
> > Sonoma, made in France, heavy duty roasting pan complete with a heavy
> duty
> > rack for $8!!! I've been wanting one ever since seeing such used on
> "cooks
> > Country Kitchen."
> >
> >
> > Daniel
> > _______________________________________________
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> > Sca-cooks at lists.ansteorra.org
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> >
>
>
>
> --
> "Patience is also a form of action."
> -Auguste Rodin, sculptor (1840-1917)
> (Think about it.)
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