I'm moving out and buying my first set of knives for the kitchen. Which ones are the essential basics? I only know I should get a chef's knife but no idea beyond that.
Straight razor. CircumcizeSuicide Cut garlic thin ShaveAll other knives are for women with penis envy
>>22033544all i ever use are a nice pair of scissors for all kinds of things, the serrated one from your pic, and one thats a bit like the the knife at bottom center, though its not so long. that knife does all the veg prep very nicely. dont worry about getting some fancy set or anything. id say with the 3 items i mentioned you'll be doing fine until you know what you're doing.
>>22033544Classic 8" Chefs Knife dont get one where the bolster goes all the way down to the edge(pain in the dick to sharpen)Paring KnifeSerrated bread knife And a couple Steak Knives if you plan on having people over
>>22033544and one of these. easy prep of all kinds of stuff.
>>22033544All you need is a chef's knife, a paring knife and a serrated knife (small one for tomatoes or a big one for bread, depending). You don't need a knife set at all, you'll pay too much money for shit knives you'll never use. Pay for quality gear (long read, will save you several 100 bucks and a lot of frustration): https://keplite.com/how-to-buy-kitchen-knives/
>>22033544victorinox chef knife. thats it.
>>22033544knife sets are a scam. you only need a chefs knife, scissors (if you don't already own a good pair of scissors) and then MAYBE a paring knife (for detail work), a fish knife (if you don't like skin on your salmon) and a big serrated knife if you plan on baking bread at home.
>>22033724Overpriced and poorly made knife.
>>22033706this pretty much. you need a chef's knife and along with it some kind of sharpener and a honing rod. you only need a bread knife if you eat crusty bread regularly. i actually use my chef's knife to cut most bread except when i have something rustic with a really nice firm crust. i hardly ever use my serrated utility knife. i kinda think it's only necessary if you don't keep your chef's knife real sharp. the only other must-have knife is a paring knife. we have a bunch of pretty fancy knives but my favorite paring knife is a cheap commercial serrated job. you can get em at restaurant supply stores and when it is worn out just get another for a few bucks.
Chef’s knife, paring or petty knife, and a bread knife.
>>22033924just steal it from work>poorly madelol no
>>22033544Chef knifeserated paring knifeBread knifepeelergrater/microplaneThongs/chopsticksWhisk only if you bakethats enough to get started buy more as needs must.
>>22034210>thongs
Scalloped bread knife and 8" knifeBrand autism lmao and name me 5 things you cant do with eitherIts just funko pops for jhefs or home cooks
>>22033544>Which ones are the essential basics?The 8 inch Shi Ba Zi Zuo chef's knife that looks like a cleaver: https://www.amazon.com/SHI-BA-ZI-ZUO-Professional/dp/B07QF7ZXQ8?th=1It's my best and my most used knife.
>>22035318girlboss
>>22033675This here is all you need. Upvoting for visibility and classic wisdom. Maybe add some kitchen shears.
>>22033675Came here to post this. Used to have a lot of different knives but I downsized to this set up and haven't looked back in years.
>>22033544I mean, the real question is what you're doing with those knives? Since you're moving out you'll mostly be cutting pre-processed meats and vegetables, so complexity isn't an issue. If I had to recommend something it would be roughly same as >>220336758 inch chef's knife will cover 90 percent of your needs. You just prep your vegetables, and such first then wash off under the sink and prep your meat last.I like having a meat cleaver because I feel like Daniel Day Lewis in Gangs of New York lol. But I also hunt.I wouldn't bother buying some fancy jap shit or even German shit unless you happen upon it in a pawn shop or a thrift store/flea market, which by the way, are great places to get knives. You just need to lower your expectations and be ready to reprofile and sharpen knives. You can buy a decent knife with chips, reprofile the edge with a belt sander or whatever, and it will perform amazingly.Which is another thing. Whatever knives you buy, you'd better know how to sharpen them. For all the bullshit people on this thread are going to tell you, you'd best know how to keep your knives sharp. I have Chicago Cutlery knives that can outperform my friend's weebshit because he rarely sharpens them, he insists that japshit needs less sharpening Bullshit. A knife needs sharpening when it gets dull whether you paid 4 dollars or 400.Dull knives are fucking awful to work with, and more dangerous. You can slice your hand with a sharp knife, but you'll usually feel it go in and stop. You end up using less force with a sharp knife. But a dull knife? You're fighting it, you slip, it acts like a wedge and cuts deep into the flesh. Sharpen your knives. I bought a WorkSharp Ken Onion II, works great, you can get belts on Amazon for like 18 bucks and with minimal practice you can get extremely sharp kitchen knives. You can get low grit belts for reprofiling blades and the higher grit for maintenance and refining the sharpness.
BENCHMADE Mini Crooked RiverThat’s all, folks!
