Quote:
Originally Posted by iHeat
i'm a noobie looking to purchase a decent knife set for a professional kitchen, where should I start?
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I'll leave the pros to speak for this.
But I have seen professional friends that have 7" and some have 10" for main knife.
I would presume it's based on the type of work you do and if you have the environment to use a 10" blade.
Quote:
Originally Posted by ForbiddenX
What else would you recommend? I too am looking at getting a knife set mostly just a hobby as well. Starting to enjoy cooking a lot more  |
If you're cooking at home, you don't need a full "set".
Essentials
- Chef Knife 8"
- Bread knife 10"+
- Paring knife
Optional
- Petty knife. ~5" blade. I would recommend this over the boning knife.
- Boning knife (I've been cooking for 4 years and I've only now just bought one).
- Beater knife. Like a heavier duty cheaper knife with softer steel (like a German knife). Something you can pull out when working with lobsters or uni.