Can anyone recommend a good set of kitchen knives?
You are right about not needing large number of knives. The minimum set which covers 99% of home cutting is: 3-4″ paring/peeling knife; 6-12″ chef’s knife 8-12in serrated bread slicer. You can add boning knife if you work with bony meat, poultry. BTW, boning knives are not the same as meat cleavers, i.e. not designed to chop through the bones, but to work around them. Now what you should avoid, i.e. most common knife myths and marketing BS. Forged vs. stamped – As knife marketing tells us good kitchen knives have to be forged, and have full bolster and tang. NONE of that is true. E.g. Stamped Globals are much better performers than most of the forged mainstream kitchen knives. Stamped Forschners are made from the same steels as Wusthoffs and Henckels and I’ll bet 1000$ to anyone they won’t be able to tell the difference neither in edge holding nor in cutting performance. I bought Forged and stamped versions of the same chef’s knife from Global, and I didn’t get anything but extra weigh
