Originally posted by Cpt. Mcgillicutty
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You get a lot for $100 but my advice to most who ask, how often in a year would you see yourself using the entire block? Most of us Americans have a cooking style that relies on 3 blades. "Chef" knife (8-10 inch blade) for most cutting or separating tasks, a smaller "pairing" knife (2-4 inch blade) for veggies, fruits, smaller foods where using a big blade can be dangerous and sloppy. And lastly, either a "Butcher" knife or something with a thick blade stock and thicker edge geometry for those heavier tasks that would destroy a delicate edge(which is preferred for precision cutting).
Really all in all, using that mentality, you can get affordable blades that are made well and never need another set. When it comes to steel and knives, the term "quality vs quantity" rings undeniably true.
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