Chuy
Assistant Cook
I'm the daily cook for my family and a fairly serious weekend griller/BBQer and I'm curious about which knife I should think about possibly purchasing next?
My current collection built from inheritances, gifts (hence the dupes) and a few of my own purchases may be viewed under my "images."
It ranges from my great-uncle's scimitar to a big stamped chefs knife from my Nana (which I use at least as much as my Henckels 10" chefs) to a new Henckel's boning knife that was just given to me after someone broke a boning knife they borrowed from me.
Along the way is my trusted Chinese cleaver from way back in my Jeff Smith-watching days, my Dexter slicer which I heavily rely on to my el cheap yet good fillet knife which I bought under the gun this summer when I had to fillet-out some salmon.
I was thinking of a 6" santoku, but now I'm not really sure.
Thanks for any ideas.
My current collection built from inheritances, gifts (hence the dupes) and a few of my own purchases may be viewed under my "images."
It ranges from my great-uncle's scimitar to a big stamped chefs knife from my Nana (which I use at least as much as my Henckels 10" chefs) to a new Henckel's boning knife that was just given to me after someone broke a boning knife they borrowed from me.
Along the way is my trusted Chinese cleaver from way back in my Jeff Smith-watching days, my Dexter slicer which I heavily rely on to my el cheap yet good fillet knife which I bought under the gun this summer when I had to fillet-out some salmon.
I was thinking of a 6" santoku, but now I'm not really sure.
Thanks for any ideas.