Quote:
Originally Posted by m3thods
I'm just about to start my knife collection. Was thinking 6" chef and paring to start, then a cheap bread knife later on.
That said, I noticed that the last few guys who posted pictures seemingly had duplicate knives, or knives that looked similar but just smaller. Is this because you hate washing knives and like having a clean one available as often as possible? Is it because you're in the restaurant business and require all of the similar knives?
Thanks in advance.
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m3thods, they might also just like having multiple knives.
Culverin, I guess you took that picture after you sent me my Shun Kaji, because I don't see it there.
Still getting used to it, and I have to caution my room mate when she's using it because she's not used to something that sharp - also have to tell her how to properly care for it, which is somewhat annoying.
Here's a picture of my new-to-me knife as recommended by Culverin - a used Shun Kaji 8" Chef's (SG2 steel) that I got for cheap off eBay. Beside it is the old dollar store knife that I used to use...
