[quote]Steel Nation wrote:
I bought a $50 Henckel Chef knife at Macy’s in 1998. They probably cost more these days.I sharpened it with a steel last week and it cuts better than any brand new knife you’ll get at Target. You don’t need a 12 piece set. Get yourself a good Chef’s knife, a pairing knife, and a serrated knife for cutting bread.(sometimes listed under bread knife). Spend the extra money and you can sharpen them the rest of your life. You can use a sharpening steel or go to a local place that sharpens blades and they’ll do an awesome job for about $8.
I worked in a restaurant kitchen for about 5 years during my college days and that’s where I learned the huge difference a good knife makes.
This, except I would also recommend a boning knife for trimming/fileting meat.
Bread knives are also excellent for slicing tomatoes and meat.[/quote]
This the one knife I’ve always wanted but never got around to ordering. I mostly cook boneless ribeyes and chicken breasts these days so my chef knife is pretty good at filleting and trimming those. Well, good with the chicken subpar with the steaks now that I think about it.
Do you have a particular boning knife you’d recommend?