Rob Babcock
Head Chef
Oh, one more thing I forgot: the utility & small santoku would make fine steak knives, too. I usually use a petty or utility for that if there's not a decent steak knife in the place.
. I listed several knives and I'd like the REGULAR COOKS here to help me with what knife could do what.
Rob ~ a big hug to you. Thank you for the very valuable information. You made the set far more worthwhile than I thought it was a couple of hours ago. I know I have to use them to appreciate them but your comments definitely give me guidelines to start slicing and dicing.
I am not working so I'm cooking during the day. I can't wait to try out the knives on differnt things using your suggestions.
Nice try Jim. I'm a knife nerd and I have Japanese Petties (that's what they call them over there) in 140 and 150mm as well as Sabatier carbon steel utility knives in 5, 6, and 7" lengths and a few others.
Buzz
so, you were just looking for affirmation then ?
Okay so I bought a knife block and it came with different knives but no instructions as to what is best with what. Any suggestions? Here's the list.
9" Bread
8" Chef's
7" Santoku
5" Santoku
5" Utility
5" Boning
3 1/2" Paring
3" Petite Paring Knives
Obviously I know what to do with the bread knife, but that's about it. Any suggestions for the rest would be appreciated.
Jim, did you mean to make your post that big???
SShepherd, I'm sorry, WHAT??? Your post doesn't make sense to me.