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post #1 of 3
Thread Starter 
Hello there. I've been having a problem answering these questions about knives, and was wondering if anyone could help. I tried searching for hours, and nothing useful comes up.

1. Which is the most popular knife(among chef's) and why?

2. What are the 5 most common knives?

I was thinking of Chef's knife for the first one(because of the name :p) but I need a confirmed answer.

Help is gladly appreciated :).
post #2 of 3
For a lot of cooks who carry around their knives less may be more. In the kitchens I've been in the most common knife has always been an 8" chef's knife. As a multipurpose knife I also see a lot of santuko but I don't think I even own one. In my knife bag I carry:

An 8.2" Misono UX10 chef's knife--I use this everyday for the bulk of my work.

A 10.5" Glestain Sujihiki--I use mostly for carving which I do a lot of.

A $15 chinese cleaver--I think I sport the only one in the kitchen but I love it. I use it for a lot of prep. Its easy to chop and scoop with. Its nice to have a knife you don't mind beating up.

A very cheap stamped bread knife--I don't use this everyday but its nice to have a serrated knife for certain things.

A couple of cheap colorful paring knives.
post #3 of 3
1. There is no universal answer, it's very personal to the individual.
I recall one Chef's favorite knife was "the pink one from Target that no one else will touch".

2. Again, goes more towards the indiviual and what they do.
For me, it's a chefs/cooks knife, 8"-10" depending on what I'm doing, a nice reverse serrated, a paring knife, a flexible filet or boning knife, and a scimitar.
My current favorite is a 9" F. Dick.
Everyone needs a 9" dick.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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