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Thread: Pick Three Knives..

  1. #1
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    Pick Three Knives..

    Like the title says, if you had to make do with three knives for the rest of your life which would you keep?

    What size and style?

    I'm asking this in the context of a home cook, non commercial setting.

    I understand that one knife would likely suffice in a pinch, but for the lions share of the knife work an average home cook encounters what would your three be?

  2. #2
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    240/270 mm gyuto/chef, med weight 50+mm blade height. Handles 90+% of meal prep, slicing and dicing, large butchury etc. etc.

    120/150mm petty, stainless +/- 31/32 mm blade height,lighter weight. Peeling, supreming, citrus, more delicate butchury(silver skin removal and getting between bones, filleting fish etc etc

    Bread knife(serated) taller heavier profile, no flex. Crusty bread, roasts, briskets, anything that would be higher risk such as cheese, cakes etc

    Those three knives can do 99.99% of kitchen tasks well and the things it can't do which is basically oysters and cutting through bone/frozen food, which is a rare task for a home cook and oyster knives if you need one you already have one.

    If at all possible having a second cheaper chef knife would be advisable for semi frozen food, hard ingredients(lobster shell, some cheeses, hard squash etc) a $2 dollar store special suffices for these tasks.

  3. #3
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    10 inch beater chef knife
    240mm gyuto
    240mm suji

  4. #4
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    How many kids do you have?

    1. 210 Gyoto is perfect size for me, I don't need more for home use.
    2. Petty, I enjoy 150
    3. If you have kids, or just tend to munch on small things all day a ~150 bunka is great! I am ordering one now, and expect to use it 80% of the time.
    3 and a half. IKEA bread knife

    The question I ask myself is how much of the time I spend in the kitchen do I actually cook a real meal? For me, with small kids, it's very little, the kids don't really appreciate my more elaborate cooking, that's why my emphasis is on a go to small bunka.

    But it all depends on what is your daily routine in the kitchen

    My 2c

    Good luck

  5. #5
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    Quote Originally Posted by Evilsports View Post
    Like the title says, if you had to make do with three knives for the rest of your life which would you keep?
    Ahhhh... but I don't have to pick 3

    If I did (not gonna happen ):

    270mm fat workhorse gyuto. Probably carbon.
    240-270mm thinner gyuto. Carbon or stainless.
    150mm petty. PM stainless.
    "My greatest fear is that when I die, my wife will sell my knives for what I told her they are worth"

  6. #6
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    serrated tuna knife
    Tanaka Lappin knife
    ceramic Chinese cleaver

  7. #7
    Senior Member khashy's Avatar
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    Quote Originally Posted by XooMG View Post
    serrated tuna knife
    Tanaka Lappin knife
    ceramic Chinese cleaver
    Sorry, just had to share this.

    http://i.imgur.com/ykBHwAp.jpg

  8. #8
    Senior Member

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    240 - 270 gyuto
    150 - 160 heavy petty (like the Takeda mioroshi or Butch Harner's hankotsu)
    270 serrated bread knife (MAC or Tojiro ITK)
    I hear and I forget. I see and I remember. I do and I understand.

  9. #9
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    WildBoar's Avatar
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    Only need two:

    1. Harner tuna sword
    2. Harner camp knife

    with these two I am confident I could easily procure any other kitchen knife temporarily needed from my neighbors...
    __________
    David (WildBoar's Kitchen)

  10. #10
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    I mostly use 2.

    240 gyuto -- most cutting for dinner preporation
    150 petty -- all the other stuff, making snacks, etc

    Hmmm, you are making me question why I need all these other knives...posts like these should not be allowed by the forum rules...please close

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