View Full Version : What's the perfect all purpose knife?

04-06-2011, 10:32 AM
What do you guys think the best all around knife would be to have in your arsenal? I have seen paring knifes, santoku, slicers and chefs being used at the tables during events. I am shopping around for a new knife since the chefs knife I usually use just isn't cutting it, if you will excuse the pun.

Lake Dogs
04-06-2011, 10:35 AM
I use a chefs knife for chopping, trimming, etc. I use a granton slicer to slice the meats.

04-06-2011, 10:36 AM
I couldn't get by with just one. For chopping, etc I like an 8" Santoku, but I need a good slicer and a flexible boning knife as well.

04-06-2011, 10:38 AM
8 or 10 inch chef's knife.

04-06-2011, 10:38 AM
Hmmm, I don't have a flexible boning knife yet....

04-06-2011, 10:44 AM
A knife is a tool, would you build a house with only one tool? I can't imagine trying to get along with only one knife, each knife has it's 'best use'. If you get a quality knife your knife will never 'not cut it' as long as you can sharpen correctly. You can get good knives at a resonable cost like Forschner or you can get some super knives like Shun at a high price or you can go custom and spend lots. Name your price, name your use and you will get a lot of suggestions. I have some Forschner knives that were my grandfather's that he used when he was a butcher in the 1920's. Good knives are forever if you take care of them.

04-06-2011, 12:47 PM
Define "all-purpose"

Anything between hacking down a trail through a bamboo forest and paring a grapefruit?

04-06-2011, 03:58 PM
Apologies, I meant for the knife that you use all the time. I have a bautiful Ruana Steelhead fixed blade that is outstanding as a paring knife, but needs cleaned immediately. I have a ten inch 1960's Sabatier chefs that is indestructable but too big to wield as a do it all knife, and home knives like my Wusthof culinar and Santoku that I don't want to bring out on the road or to bbq events with me...I am thinking if something like a short slicer or 5-8 santoku is better for trimming slicing cutting, etc, as a "regular" at the table knife, I would solicit your input.

I am starting to lean toward a nice short santoku.

04-06-2011, 04:47 PM
No such thing as an all purpose knife but if I could only own one knife for kitchen duty, I would choose my best 8" chefs knife. Mine is a Solicut First Class.http://i130.photobucket.com/albums/p265/armedgardener/solicut.jpg

04-06-2011, 05:32 PM
Perfect all purpose knife? No such animal.

8"-10" Chefs for me if I only had the option of one knife.

Southern Home Boy
04-06-2011, 05:56 PM
I'm with a couple of others here: If I could only have one knife, it would be a GOOD 8" French Chef's knife. It's large enough to do heavy duty, but small enough to use in detail work if you have to.

Bob Wiley
04-06-2011, 06:20 PM
Sounds like you've got plenty of knives. Use 'em, abuse 'em, enjoy 'em. Lifes too short.

04-06-2011, 08:06 PM
if I could only have one? this one :)

04-06-2011, 08:19 PM
The knife I use the most is an old 6" Gyuto (Japanese Western style Chef's knife). It is not great at anything, but, I can do a lot with it fairly well.

04-06-2011, 09:17 PM
These are the 3 I use most often:

Nothing especially fancy or expensive at all. BUT, the one I use the most is the 8" chef's knife. Pampered Chef. I love that knife. I'm sure there, well I know there's better ones out there, but THAT one is MINE!:becky:

04-06-2011, 10:31 PM
Pound for pound, nothing beats a great, high quality chef's knife. Just my .02.

04-06-2011, 10:45 PM
If I had to work with JUST ONE knife, it would definitely be a chef's knife, and it would be at least 8 inches -- probably a 10 inch chef's knife.


Jay Bird
04-06-2011, 10:53 PM
Have several types of knives, but picked these up at a Costco road show for Gunter Wilhelm. Full size santoku,Asian cleaver & paring knife. A bit on the pricey side, but have become my "go to" implements for most chores.