What knife should be my first?

[mudbug]

Originally Posted by chef.assassin

[color="Navy"]don't be ashamed of your inexpensive knives!

Exactly. We have expensive knives as well as our first knife we purchased at a restaurant supply store for only $13 (I've never seen one where the public wasn't welcome to go in and spend money). We still use that $13 8" chef's knife along with a new $16 Japanese vegetable knife I found at a different restaurant supply store which has become my favorite.

[Mezzaluna]

When my mom downsized from her house to a retirement community she pitched a paring knife she'd been using for at least 45 years. Part of the wood was gone on one side of the handle (it was full tang); the blade was sliver-thin, the point was long gone, and it looked like heck. But she turned out wonderful meals with it, and I learned to cook using that knife. She bought it in a grocery store. I wish she'd asked me if I wanted it before she got rid of it!

[AWAKE]

this is a double edged sword

im a firm believer of do it right the first time....therefore i have knives that i will never really "need" to replace unless i want to.

ALL my knives are Henckles. Period.

all my go-to knives are Henckles Professional-S. and i have an assortment of cheap henckles paring knives that i beat on every day.

for your first knife, buy a good chefs knife.....it can do almost anything. youll need to do starting out

[BGGChef]

GLOBAL all the way. They are ultra light and super friken strong!
Chef Kail