I have a really silly, probably dumb question.
What knife is best used to cut pork tenderloin? I need to cut it into 3/4" thick slices (then pound them into 1/4" thick with a pounder).
My intuition says to get a chef's knife. As of right now, all I have are what are probably paring knifes.
I'd like to be able to make the pork tenderloin this weekend so I'd like to go to a store to buy the knife and not go online or have to go through a sales rep or anything. If I have to, I'm willing to put down money on a cheap knife and get a better one later, for the sake of making it this weekend. Or, would it be better to buy a good one then add to my collection later? Can I even get a worthwhile knife at a regular store such as Wal-mart? Or should I just suck it up and make it at a later date, when I can get a better knife .... ?
I was thinking of buying a set, but beyond a big chef's knife, a paring knife and possibly a bread knife, do I really need any others? I cut up chicken a lot, I cook a lot of fish, and an occasional steak. I'm open to anyone convincing me of the virtues of any other knives.
Since I'm at it, I cut up chicken A LOT. I make chicken salads all the time. Would a chef's knife be the best knife for this? I like to trim as much, if not all, of the fat as possible. Is there some other knife out there that will work like magic for cutting chicken? Just checking.
All suggestions welcome.