I am new here and i read a couple of threads about choosing a knife and realised that the basics come with 2 knives, a 8 - 10 " knife (chef knife) and a 4" knife. However, i am not sure if i would need to invest in these two knives or not. here is something about myself that could help you give me help :
I LOVE food and more than all i love cooking and experimenting with flavors and food. I never take a recipe the way it is and love to put my touch on it [flavor wise] however, so far i have been using the crappiest type of knives the market has to offer the (10 for 5$) type. Most of my cooking is with lamb, beef, chicken and ofcourse veggies (onions, potatoes, tomatos, parsely, garlic and ginger, etc..). I want a knife able to cut slices from as thin as a philly cheese steak piece of meat is to anything large (chops, steak and such).
However, i dont have too many chances to cook as im only home thrice every 8 days and whenever im home i would like to make something even if its just salsa dip for nachos. What are your recommendations? do i need to get a chef's knife? im really motivated about taking cooking to the next level and i dont mind learning sharpening and honing at home. I read about several brands here and liked what i read about both MAC and Richmond knives (ill have to order both internationally since both are non existent in the market at the country i reside in)
Any Ideas? Thanks in advance