I don't cook much, so only have 4:
1. big flat knife I use to slice Spam
2. long slim knife
3. paring knife (mostly used to open packages)
4. grapefruit knife

I use a pair of scissors to cut my bacon strips into halves so they fit the bread better.

flashguy

Grapefruit knife? Had to look that one up. I've seen grapefruit spoons before and the seem to work well. That being said, I just peel grapefruits like I would a mandarin.

I have a number of knifes collected over the years; kinda like holsters. But I use a 6" deba 99% of the time. A 3" paring knife to peel and cut fruit. A 9" sashimi knife for sashimi and for slicing big meats (roast beef, turkey, baked ham, etc).

quote:

Originally posted by maladat:

quote:

Originally posted by Pipe Smoker:
It just occurred to me that one essential kitchen knife type hasn’t received a single mention in this thread: the spatula.

What? You say that a spatula isn’t a knife?

Well, a spatula comprises a haft and a sharp steel blade. In my book that’s a knife. I’m talking griddle spatula, not a fish turner. I have several of ‘em:

By this definition, my favorite spatulas are Due Buoi, which are made in Italy. They come in a number of shapes and sizes. Due Buoi also makes knives, but I’ve never tried them.



I actually use a Matfer polymer fish spatula more than anything else, but it doesn’t meet your definition.

Thanks for the “Matfer polymer fish spatula” tip. I just ordered one to pair with my melamine non-slotted spatula.

BTW – Does your Due Buoi spatula progressively thin along the blade as I described for my Dexter spatula? I was quite surprised when I detected that unusual (unique?) feature. There was no mention of it in the product description.

quote:

Originally posted by maladat:

quote:

Originally posted by Pipe Smoker:
It just occurred to me that one essential kitchen knife type hasn’t received a single mention in this thread: the spatula.

What? You say that a spatula isn’t a knife?

Well, a spatula comprises a haft and a sharp steel blade. In my book that’s a knife. I’m talking griddle spatula, not a fish turner. I have several of ‘em:

By this definition, my favorite spatulas are Due Buoi, which are made in Italy. They come in a number of shapes and sizes. Due Buoi also makes knives, but I’ve never tried them.

Ahh, great spatulas, they were a standard in the Williams-Sonoma tool section when I worked there long ago. Very sturdy, very strong spatulas, great for working a griddle or, negotiating with a pizza that doesn't want to cooperate.

In general, I probably use 4 on a regular basis.

I've got more, but they don't get used.