I think a lot of people think this way. ‘Scary’ may not fit perfectly, but IMO it overlaps with ‘intimidating’.
Even a third of those are unnecessary.
(post deleted by author)
I agree.
Just curious, do you mean food professional?
I see you have about four main knives. Three are santoku and one chef knife. You probably like santoku, right?
I think it is nice to have multiple main knives — if you can afford them.
Yes; I almost always reach for the Wusthof Trident. This has been an interesting thread! Maybe it will help me figure out why.
Yes, I meant professional cooks.
Interesting premise about having multiple main knives. What do you like them for? Is it to have backups or maybe so you can go through multiple preps without cleaning? Maybe for doing things like breaking down something really big and being able to shift when the first knife starts to drag?
While it might be fun to have another main knife, I would have no idea how I’d use it. I guess I am a one knife guy.
More for backups. Some advantages such:
- extra main knives for guest to help
- lengthen the time between sharpening
- able to send out a knife for sharpening while another working knife at home.
3 Likes
The less stuff you have, the more you’ll enjoy your kitchen and cooking. You know the equipment so well you could practically use it in the dark. Free your mind.
2 Likes
These are all really good points.
I always keep 3-4 paring knives handy in my kitchens for these reasons and others. They open inner and outer packaging, cut foods that stick to blades, trim string and twine, lame’ boules, stab pockets for garlic, pierce potato skins,
mince leftovers for pet food, etc. If I used only 1 parer, I’d be constantly washing it. Likewise spreaders.
For chefs, it’s just nice to have a spare when I want to avoid cross-contamination or flavor ghosting.
I also hide some, depending on who is visiting. 
3 Likes
Do you take insurance? It’s an HMO. 
Oh, I was asking if you were counting yourself as a professional chef, but upon rereading I can see that may not be what you meant. Are you a chef?
1 Like
No, I’m not.
1 Like
I remembered someone said his/her stick the cast iron or carbon steel cookware in a dishwasher… essentially ruined them
1 Like
Sand off the rust, cook some bacon and some fried potatoes, and it’s back in action.
3 Likes
Edit: Oops, hit reply too soon. Not sure if this cleaver is still sold. This one is heavy and intended to be a butcher knife for meat.
2 Likes
Nice. Yeah. I don’t think they sell this anymore
