Knives

[ElegantAura]

Oh that is a very pretty one, @Sandy! I think I would hate to get it dirty.

I found it! It You got the last yellow, they're sold out.
Looks like a Danish brand.

one reason i got this because looks pretty you right .... but also the other two i have are very old

and yes it is a danish brand

 

[Mendalla]

For slicing and chopping, my wife has a massive Chinese cleaver. I use it, too, but with some trepidation. Given my natural clumsiness, the loss of a finger seems like a possibility. Then we have a couple paring knives for opening up fruit and that sort of thing. No butter knives since we only use butter in cooking and even that rarely. We have a bunch of table knives in our cutlery drawer but they don't get used as much as in my birth family since we often have stir fries and other stuff where the meat is already cut up and eaten with chopsticks (see Chinese cleaver above).

 

[passenger]

For slicing and chopping, my wife has a massive Chinese cleaver. I use it, too, but with some trepidation. Given my natural clumsiness, the loss of a finger seems like a possibility.

There's a chef on the 'net' that I like - J. Kenji Lopez-alt. He insists that I should have a Chinese cleaver. I have seriously considered getting one; BUT; yeah, after watching him use his & like you, really thinking it over have definitely decided against it.

 

[ElegantAura]

A friend use the cleaver a lot as she is Chinese and i thought at that time to get one too but never did then.
I can say still in away i don't ...... but the set of global knives that i got have also a vegetable cleaver it is small so no way can compete with some of the big i see .

 

[Dee]

I don't care the brand as long as it lasts me at least a few years and maintains its sharpness. I don't mind sharpening a knife, but if it goes dull or cracked too fast then it's garbage. Right now I just have an 8" Victorinox chef knife and so far so good.