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Without further ado, the only three knives your kitchen really needs:1. An 8” Chef’s Knife2. A Paring Knife3. A Bread Knife
https://www.huffingtonpost.com/2013/01/25/essential-kitchen-knives_n_2545628.htmlWhat say you? Is this good advice? Is there anyone that actually only has three knives? How many do you have?(This same advice is all over the place, this article is just an example.)
How come nobody uses a carving knife? Just use the Chef's knife?
The real key is getting them and keeping them very very sharp.
I get by with a chefs knife and a paring knife most of the time. What I lacked was a petty knife. I really like the in between size but wanted it different so I made one. I wanted a 6" x 1" on the thin side with a drop point to a relatively flat cutting surface and minimal belly. A pronounced sharp point to core out tomatoes, etc. Great for large tomatoes and onions. No pics of the knife cause it's butt ugly. Came home from work and saw my wife driving point down through a cantaloupe. Broke the tip and I realized I did not anneal it after heat treat. A scissors is very useful too as is secondary knives for melons and the family to use. Don't make bread so never needed a bread knife.
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