Reply to thread

Message: [QUOTE="flashback, post: 1766755, member: 3123"] I'm not sure if it's mentioned in here before, but people talk a load of wank about knives and let perfect get in the way of good. If you're working in kitchens, chopping day in day out, you're probably going to be using a 10 inch Fibrox Victorinox Chef's knife to do almost everything. You can pick these up for about 40 bucks or something, mine was being thrown out by one of the guys I used to work with so I just took it. He was throwing it away because it was more than 10 years old, and I've used it daily for about 20 years, it's still grand. That knife, a steel, a cheap paring knife, along with a decent chopping board, will do you. You don't need to buy fancy knives, or loads of them. You can pick up a waterstone for around the same price to keep them sharp. [/QUOTE]