Originally Posted by joesfolk
Could you folks give me a primer on how to select a good all purpose (okay I know that is impossible) knife for my kitchen. I have nothing better than a couple of old steel kitchen knives that have seen at least 50 years of use. What should I buy that will serve for veggies and meat, including cutting chicken bones? How do I care for it? (How do I keep it away from my family?) I probably need to stay under $100.00 and if dh knew I was thinking about spending that much money on one knife ...well, let's just not tell him. A primer please.
Sorry, just noticed this. I'll try to address it after work tomorrow (probably late- I close the restaurant).