As all my good friends know, a top pet peeve is dull knives, quickly followed by bad knives.
Oh, you people who do not sharpen ie maintain a $30 tool that you use everyday!! You drive me crazy!
Upon my asking, one of these very nice gentlemen pictured here said he sharpened regularly, oh, once a month at least. Umm, dude. I mean, c’mon, that would be like me not bothering to get a car tune-up for 3 years, despite driving every single day. You’d NEVER do that, would you? So?
Essential tools are 10″ or 12″ chef’s knives, a Santoku slicer, a couple long skinny sharp (I said sharp) paring knives. A basic dishwasher-safe chef’s knife at the restaurant supply store is less than $20; these are very light and comfortable. You can get a Wusthof wanna-be at Target for $30. Many people buy a nice $40+ knife and then NEVER SHARPEN it. And they wonder why they don’t cook more often.
You do NOT need a knife block set, which takes up precious counter space and includes useless pieces like those terrible cylindrical ‘sharpeners’ and dull, hurt-your-hand bread knives. The restaurant supply store has much better ones and for less.
A Chinese cleaver is very useful if you cut up a lot of meat and chickens for BBQ, for instance, or, a lot of hard winter squash.
OK, I’m done. For today.