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9,620 Posts
... Here are my everyday knives around the kitchen... not the finest quality, but gets the job done...
... 1) 14" x 21" 'synthetic cutting board'., better than any wooden board in every way... cost, light-weight, reverseable for meats, garlic & veggies on one side; fruits on the other... easy to clean, dishwasher safe...
... 2) Chinese Chef Knife: great for alot of veggies & garlic, no need to use hands to flip chopped items into pot... sharp & cheap too...
... 3) 6" Santoku: better than any French Chefs knife, becoming more popular...
... 4) 6" Slicer.
... 5) 4.5" Parer.
... 6) 3.5" Parer.
... 7) Small & Long Tongs/Forks.
...
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standard peeler.
... Bon Appe'tit'.... C22...
.
This post edited by cellfish22 06:20 PM 09/17/2012
... 1) 14" x 21" 'synthetic cutting board'., better than any wooden board in every way... cost, light-weight, reverseable for meats, garlic & veggies on one side; fruits on the other... easy to clean, dishwasher safe...
... 2) Chinese Chef Knife: great for alot of veggies & garlic, no need to use hands to flip chopped items into pot... sharp & cheap too...
... 3) 6" Santoku: better than any French Chefs knife, becoming more popular...
... 4) 6" Slicer.
... 5) 4.5" Parer.
... 6) 3.5" Parer.
... 7) Small & Long Tongs/Forks.
...
... Bon Appe'tit'.... C22...
.
This post edited by cellfish22 06:20 PM 09/17/2012
