Hard disagree with the bottom two, but a santoku, a regular-ass chef’s knife (Japanese, or German when a Japanese one’s unavailable), and a super sharp paring knife do me just fine. Cooked professionally for 2 decades with just those.
A filet knife and a cleaver I used very rarely, but were something the restaurants always had kicking around, because no one Smeagols one of those like we do our preciouses.
A good chef need only 3 knives. ~ Gordon Ramsey
A knife is only a sharp, flat piece of metal. ~ me
You dont need knive-sets, no need for japanese foulded metal. ~ Huggbees
Just sharpen your knife and get rid of it if it aint good. ~ me
Hard disagree with the bottom two, but a santoku, a regular-ass chef’s knife (Japanese, or German when a Japanese one’s unavailable), and a super sharp paring knife do me just fine. Cooked professionally for 2 decades with just those.
A filet knife and a cleaver I used very rarely, but were something the restaurants always had kicking around, because no one Smeagols one of those like we do our preciouses.
Edit: did GR say which 3 he meant?