Hey folks,
Here is my humble setup. I'm not after any more knives, and this is my (semi) permanent kit:
Franz Güde 320mm Bread Knife
Rodrigue Custom 10" French Chef's Knife
T-I Sabatier Nogent 10" Chef's Knife
T-I Sabatier Nogent 10" Slicing Knife
T-I Sabatier Nogent 6" Utility Knife
T-I Sabatier Nogent 3" Paring Knife x2 (I love this little guy so much I bought a second one)
Shapton 1k and 4k w/stone holder. I love these stones. Minimum maintenance, splash and go, minimal dishing and the Sabs only need a few passes on them to get them sharp. The cutting board is walnut (end-grain) and I have an 18" walnut Mag-Blok on its way.
The only change i'm considering is replacing the Güde with a Robert Herder "Grand Moulin" Bread Knife. However, I'm not sure yet if I want to give up the extra length. Otherwise, I am content.
Regards!
Here is my humble setup. I'm not after any more knives, and this is my (semi) permanent kit:
Franz Güde 320mm Bread Knife
Rodrigue Custom 10" French Chef's Knife
T-I Sabatier Nogent 10" Chef's Knife
T-I Sabatier Nogent 10" Slicing Knife
T-I Sabatier Nogent 6" Utility Knife
T-I Sabatier Nogent 3" Paring Knife x2 (I love this little guy so much I bought a second one)
Shapton 1k and 4k w/stone holder. I love these stones. Minimum maintenance, splash and go, minimal dishing and the Sabs only need a few passes on them to get them sharp. The cutting board is walnut (end-grain) and I have an 18" walnut Mag-Blok on its way.
The only change i'm considering is replacing the Güde with a Robert Herder "Grand Moulin" Bread Knife. However, I'm not sure yet if I want to give up the extra length. Otherwise, I am content.
Regards!