biggreeneggic
Assistant Cook
- Joined
- Jan 24, 2012
- Messages
- 10
If you had to recommend a single all purpose knife to a beginner "at home chef", what would it be? Consider cost, durability, and quality in your assessment!
You should take the time to read the many many responses to this question in our knife forum. You will garner a lot of very good advice as well as a discussion of the pros and cons of different knives.
Andy M. said:You should take the time to read the many many responses to this question in our knife forum. You will garner a lot of very good advice as well as a discussion of the pros and cons of different knives.
forschner "swiss army" - makes a great line chef knives etc for food service professionals (who don't use $150 forged knives at work) cost in the $30 range for an 8" chef knife. Gets great recs from Cooks Illustrated. Sold at many kitchen and restaurant stores.
If you can afford a big green egg you should be able to purchase a high grade cooks knife like the one owned by forty_caliber.If you had to recommend a single all purpose knife to a beginner "at home chef", what would it be? Consider cost, durability, and quality in your assessment!
It's hard for me to imagine having only one knife, but i woud go to restaurant supply store and buy one of their commercial line knives, if it must be only one get a 6 inch. It will work as paring knife and also will be big enough to do bigger jobs. But onestly I would rather see you buy one 3 or 4 inch paring knofe and one 8 inch chefs knife. Those two can handle any job in home kitchen.