My wife bought me a knife roll, a new 4 qt Dutch oven, a bred pan, and not shown, a few books, and 3 spring form pans. I should probably order more knives now. 
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Maybe you should get a box of candy and some flowers for the wife before you order more knives. Just sayin'. -
When you buy knives, make you buy quality not quantity. You don't have to spend an arm and a leg to get quality either. Also get a quality knife sharpener. I love my Chef's Choice 130. My favorite knives are a 12" butchers, an 8" chefs, an 8" santuko, a flexible filet knife, a stiff boning knife and a 6" paring knife. The other knife you will need after the meat is done is a 10-12 slicing knifing. Look at Mundial, Victorinex, these are used by professional chefs.
Good luck as you fill that knife case.
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Yeah, I am a quality not quantity guy. I have a 12 inch chef knife in there now from Mercer, I have a 12 inch slicing knife from Victorinox, a 12 in bread knife from Mercer, and a 6 inch paring knife from Victorinox. I am still looking at cleavers, the boning knifes and wanting a 6 & 8 inch chef knife. not sure what order I will go in. I have a cheap boning knife that is sharp enough right now to use, my guess is a 8 inch chef and a cleaver are my next up in purchases. -
I have a cleaver and seldom use it. I use my bigger chef's knifes instead of it most of the time. I highly recommend a fillet knife. It can skim down the sides of bones easier than a boning knife. I use it on my turkeys. Plus it is also ideal for fish.Last edited by mountainsmoker; September 4, 2019, 03:25 PM.
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