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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For me personally, I would start off with a 8" or a 10" chef knife instead of a 6". Not too sure how much cutting you will be doing though but I think 6" will limit how much you can cut at once.
(Assuming you don't have any knives right now) The longer knife will also make it easier for you to slice a roast/fish etc. , Where longer full strokes of the knife would be more beneficial.