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 Post subject: Article Question 1: What are the essential knives?
PostPosted: Mon Jan 20, 2014 6:14 pm 
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I have a person that wants to do an interview with me for an article he's working on. I thought it would be fun to put most of the questions to you guys.

Question #1: What are the essential knives every professional chef should have?



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 Post subject: Re: Article Question 1: What are the essential knives?
PostPosted: Mon Jan 20, 2014 6:23 pm 
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MARK <> You're kidding, right? How big a kit.?!

    1. Gyuto
    2. Paring
    3. Boning
    4. Slicer/Bread
    5. Chef de Chef or Cleaver
    6. Utility

If I could only buy one knife at a time to build a kit, I would buy in that priority, in an American Kitchen.



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 Post subject: Re: Article Question 1: What are the essential knives?
PostPosted: Mon Jan 20, 2014 6:43 pm 
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Essential....

Gyuto/Chef first
Large petty/paring second (6 inch size to double as a boning knife)

I think you could get by with just those two if you had to.



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 Post subject: Re: Article Question 1: What are the essential knives?
PostPosted: Mon Jan 20, 2014 8:30 pm 
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I do a lot of work with just a Gyuto and a 120mm petty

but a good bread knife is also essential, not just for bread but for a lot of other things, peeling melons (works like a charm)


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 Post subject: Re: Article Question 1: What are the essential knives?
PostPosted: Mon Jan 20, 2014 10:20 pm 

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If the list is aiming a minimalism, the least you must have, wouldn't just a gyuto be the minimum "essential"?


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 Post subject: Re: Article Question 1: What are the essential knives?
PostPosted: Mon Jan 20, 2014 10:31 pm 
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What are the essential knives every professional chef should have?
Being the key.
A home user can get by with a good butter knife.



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 Post subject: Re: Article Question 1: What are the essential knives?
PostPosted: Mon Jan 20, 2014 10:46 pm 

Joined: Fri Aug 23, 2013 4:28 am
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Jeff B wrote:What are the essential knives every professional chef should have?
Being the key.
A home user can get by with a good butter knife.


You know... I've seen this happen... and it wasn't even a good butter knife. It was a terrible butter knife... awful.


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 Post subject: Re: Article Question 1: What are the essential knives?
PostPosted: Mon Jan 20, 2014 11:06 pm 

Joined: Mon Dec 09, 2013 9:10 pm
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Melampus wrote:MARK <> You're kidding, right? How big a kit.?!

    1. Gyuto
    2. Paring
    3. Boning
    4. Slicer/Bread
    5. Chef de Chef or Cleaver
    6. Utility

If I could only buy one knife at a time to build a kit, I would buy in that priority, in an American Kitchen.


I have to agree with this. Maybe you could sub the utility/petty in place of the paring or boning knife but it won't do the jobs as well.


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 Post subject: Re: Article Question 1: What are the essential knives?
PostPosted: Tue Jan 21, 2014 1:24 am 

Joined: Thu Jan 02, 2014 6:00 am
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To get by..

1. Gyuto- 210-240mm

2. Petty- 80-150mm

3. Bread Knife- 270-300mm

4. Honing Steel - 10-12" Not exactly a knife, but it's steel none the less. In a professional kitchen when it's busy there isn't any time to strop, a quick honing will get your blade back to true and cutting again. This is by far one of the most important pieces of kit. Edge retention works, but after several hours...

This can deal with 95% of the tasks at hand. Most your veg, proteins, breads can be made an easy task with 3 high quality knives in the above styles. The next knife I would get is a boning knife, you can get by boning chickens and steaks with a gyuto but it's much easier with a boning knife and your yield is much better.

After that you have a nice kit that can get through 99% of your work day with a breeze. Depending on what your menu revolves around I really like utility knives for the line. Thin and short they can make quick work of any on-the-fly cutting.

Following a utility I'd get a nice long slicer for roasts and fish. Something in the 270-300mm range to make quick, clean work of primals.

That's my list, beyond the first 4 you are looking at luxury or convenience.


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 Post subject: Re: Article Question 1: What are the essential knives?
PostPosted: Tue Jan 21, 2014 1:27 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1319
"What are the essential knives every professional chef should have?
Being the key.
A home user can get by with a good butter knife."

Not if you wanna do a good job ;)


Forgive a dumb ass question :oops: , but why does a petty rate so high? What are you guys using these for so much?


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