Agreed, you would be better off getting an 8" Chef and a paring knife, or maybe a santoku. Sets do tend to have knives in them you won't use.
I have managed perfectly well with a set of knives I was given as a wedding present - around 24 years ago.
I replaced two with Sabatier knives recently - and to be sure, the weight and feel was superior to what I had before.
But knives can be really expensive, so I think if you want advice about knives you need to give us a little more information about your cooking experience and needs?
Add a good pair of kitchen sheers, and maybe a boning knife.
Katy, from your picture, I would have never dreamed you were old enough to be married 24 years. Then again, there's PF's picture who isn't even old enough to cook.
Katy, from your picture, I would have never dreamed you were old enough to be married 24 years. Then again, there's PF's picture who isn't even old enough to cook.
I'd vote for a santoku, it's the knife I use 95% of the time. A paring knife is essential, along with a serrated knife. I'd never buy a set.
The only serrated knife I own is a bread slicer. If you have sharp knives, you don't need a serrated knife for anything else. It's a common myth that you need a serrated knife for tomatoes.
The only serrated knife I own is a bread slicer. If you have sharp knives, you don't need a serrated knife for anything else. It's a common myth that you need a serrated knife for tomatoes.
It may be a myth in your house but not in mine. My knives aren't always perfectly sharp when I want to slice a tomato.
Not aimed directly at you, but why would anyone who frequents this forum not have sharp knives? I can take any knife in my block, give it a couple of swipes on the hone, and slice a fresh, garden grown tomato paper thin. I'm not as anal about it as some are - I can't shave with them, but I do keep my knives functionally sharp. It takes almost no effort to do so.