Without doubt my least used knife is my slicer, but I think this is a reflection of my circumstances and not the utility of the knife. I have a second set of butcher knives that I use for skinning, breaking down/boning and portioning cuts. The only time I slice raw meats on the home board is when carrying out small trimming work, but I dont use my slicer for that opting instead for a boning knife or petty.
That leaves me with carving work, which my extra long scalloped edged bread knife works bettergo figure. I have seen [unjust] criticisms towards the use of serrated knives of cooked meats with imagery of torn up meat, but I can vouch first hand that the right serrated knife works absolutely fantastic on crusty cooked meats. So much so that mine has replaced my dedicated slicing knife.
So whats your least used knife in your roll/block?
That leaves me with carving work, which my extra long scalloped edged bread knife works bettergo figure. I have seen [unjust] criticisms towards the use of serrated knives of cooked meats with imagery of torn up meat, but I can vouch first hand that the right serrated knife works absolutely fantastic on crusty cooked meats. So much so that mine has replaced my dedicated slicing knife.
So whats your least used knife in your roll/block?