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A good knife is a home cook's best friend, but a full wallet isn't a bad thing to have either. Here's how you can have both:
When I talk to people who are buying knives, one of the first things I suggest to them is that they not run to their local big box store and buy a knife set thinking it'll have everything in it they'l...
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Secret to buying knives (apparently) is to have family in the knife business... employee discounts on factory seconds or knives that have been mis-engraved work just as well the full price ones.

... it also means I have a vested interest in discrediting your article... BUY MORE KNIVES, BUY EVERY KNIFE THAT YOU COULD EVER NEED AND MORE... You never know when you'll need a spatula with a cutting edge or a Santoko or a Boning knife or a pair of scissors that can cut bone or a salmon knife or a bird's beak pairing knife!

Also, don't buy them from the big Box store... that's the REAL advice you should take from this article.
that's definitely a no-brainer, most home cooks wouldn't need more than chef's and paring knives, and the quality really matters only with the chef's knife. of course a good chef's knife can cost (and probably should) more than a whole set of mediocre ones, but it's money well spent since it will last a lifetime. look into some Japanese knives (vs. German for instance), they are excellent and reasonably priced. (A. Bourdain's rec.) and ATK is right, using honing steel is not as easy as pros make it look; but a $15 chef's choice sharpener will do an excellent job.
buy pre-chopped onions,vegetables, baby carrots and sliced bread so you don't need knife at all.
Wow this is timely. I am currently in the market for new knives. I was looking at some expensive sets in blocks around $300. But I will save my money and do as the video suggest. Plus she made so much sense. Really, how often do you use those "specialty" blades? Not often if at all. So the al-a-carte is the way to go to get top quality knives for a lower price than block sets. Thanks for the video.
This is true not only for knives, but for cookware as well. A set might have one or two quality pieces, but the rest is likely crap. A la carte is almost always the best way to go for kitchen ware.
@Shawn. I agree. My favs are a cast iron pan and a 50 + yr old presto pressure cooker. you can use the heavy cast alum pot for anything or cook a 3 lb roast in 45 mins
If you want a REAL KNIFE, get a Wusthof... Nothing beats them.
I used to have what amounted to nearly 2 sets of mixed and matched knives, this one cuts meat, this one won't cut potatoes, etc. I happened to demo a ceramic knife at Sur la Table and I now only use 4 knives in my kitchen. I have a ceramic paring and 6" ceramic chef's knife, in addition to a high quality boning knife I got in college and a nice bread knife. Everyone who tries these ceramic knives ends up with one :) They're not cheap, but not overly expensive either.
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