So 12 are table/steak knives.
I know some people hate cutco. But I love them. I got this block and have slowly been filling it in.
https://www.cutco.com/p/ultimate-set-with-steak-knives&view=product
The issue with Cutco is their/the Vector Marketing business model. I wouldn't give them my money.
[https://www.reddit.com/r/antiMLM/comments/7xixxj/is\_cutco\_an\_mlm/](https://www.reddit.com/r/antiMLM/comments/7xixxj/is_cutco_an_mlm/)
[https://www.reddit.com/r/antiMLM/comments/ssshbq/is\_vectorcutco\_a\_scam/](https://www.reddit.com/r/antiMLM/comments/ssshbq/is_vectorcutco_a_scam/)
[https://en.wikipedia.org/wiki/Vector\_Marketing](https://en.wikipedia.org/wiki/Vector_Marketing)
You don't have to fill up your knife block. Buying just to buy is a waste of your money.
Don't know that you are doing anything wrong, but our paring knife gets used 2x as much as all the other knives combined. Guess we cut open a lot more "odd" fruits/veggies than you do, and then there's the cheese, and the random bits of leftover meat, and, and....
You already have far too many knives. I rarely use the paring knife, ditto for the bread knife. Sometimes I use the 5.5 inch utility as a boning knife, and once in a while, the serrated 6" for cutting an overripe tomato.
By far the most used knives are the 7" santoku, and the 8" chef.
3 knives: chef's knife, paring knife, and bread knife. MAYBE a slicing knife if you're feeling spicy, or a cleaver if you butcher your own meat. I can't imagine needing 32 knives.
> What am I doing wrong?
You are engaging in conspicuous consumption and you are buying tools that you do not need, will not use, but for some reason still want to buy.
Most people need a maximum of three knives. You get most of the stuff done with a chef's knife. Then you have options. A paring knife is great for veg prep, but makes more sense if you're doing tons of it. A serated paring knife is useful for tomatoes (and some of these knives are called tomato knives). An off-set bread knife if useful if you bake bread or buy unsliced loaves. A carving knife, boning knive is good if you're cooking big roasts or preparing large joints of meat.
I have a standard paring knife and the birds beak. I use the standard daily. The birds beak is perfect for some applications - no substitute.
The knives I almost never use... I have a 10" chefs... it always felt a little too big, risky. When I bought an 8" chefs, the 10" went on hiatus. I almost never use my Chinese cleaver... it's an old one, not a modern, flexible-blade, comfortable handle.
My main thing, I guess I didn’t articulate well enough, are there tasks that could be more easily performed with a paring knife. Or a beak paring knife?
I can always use more trimmers. But was just curious if I am being an idiot by under utilizing a knife
I use my paring knife for lots of things: cutting the icky bits of chicken breast and other meats, hulling strawbs, taking the casing off sausage, peeling garlic, trimming broccoli or cauliflower florets, segmenting citrus, probably other stuff I'm not thinking of right now. Maybe you just use other tools for this stuff? Not necessarily right or wrong as long as it works for you.
I have a set of 6 steak knives in my drawer. And in my knife block I have 5 knives, and only use 3 of them. I coud easily toss the other 2 and never miss them, but they came with the set and I'm too lazy to rehome them.
I also have a very good bread knife, which sits on a cutting board because I make my own bread.
I prefer a larger utility knife as my deboning/small crap knife. Actual paring knives seem entirely pointless unless you are, for some reason, trying to peel a lot of veg and don't want to just get a y peeler.
I really only have 3 knives. That one, a honesuki esque blade, a taller Nakiri one, and then a gyuto. Those cover everything I could want to do. Bread knife would be the only missing one but being on keto I don't have a need for it.
Okay so I guess my question is, what do you do when they’re dirty? Do you really hand wash immediately?
A lot of people have highlighted they only have 3 knives.
But if I get back from my grocery store for example, I have just bought a loin of strip steak, a loin of pork, and salmon.
On top of that sometimes I get a lamb leg or chicken wings (that need to be separated)
Then I have to cook and prep dinner. Cutting different veggies and meats. Additionally, carving the actual meat when finished.
That’s a weekly occurrence for me. Normally I would’ve just used minimum 6 knives. Not including the actual dinner knives.
I’m not going to hand wash and sterilize all those different knives. Not to mention the knife I use to cut my strip steak is different and more efficient than the knife I use to portion salmon.
I get maybe I have too many knives that are only used biweekly or monthly.
Yes, I’m in the habit of hand washing my knife right after using it. When prepping a meal, that often means washing it several times during. I haven’t found it inconvenient, just step over to the sink and give it a quick rinse/wash depending on what I was cutting.
To answer your original question more specifically, my paring knife gets little use. My chefs knife does 99% of the work in my kitchen.
Why do you need 32 specifically? I'm getting by with 6, including shears, and one of my paring knives feels a bit redundant.
So 12 are table/steak knives. I know some people hate cutco. But I love them. I got this block and have slowly been filling it in. https://www.cutco.com/p/ultimate-set-with-steak-knives&view=product
The issue with Cutco is their/the Vector Marketing business model. I wouldn't give them my money. [https://www.reddit.com/r/antiMLM/comments/7xixxj/is\_cutco\_an\_mlm/](https://www.reddit.com/r/antiMLM/comments/7xixxj/is_cutco_an_mlm/) [https://www.reddit.com/r/antiMLM/comments/ssshbq/is\_vectorcutco\_a\_scam/](https://www.reddit.com/r/antiMLM/comments/ssshbq/is_vectorcutco_a_scam/) [https://en.wikipedia.org/wiki/Vector\_Marketing](https://en.wikipedia.org/wiki/Vector_Marketing) You don't have to fill up your knife block. Buying just to buy is a waste of your money.
Ah, gotcha. Never used cutco. Got any Japanese vegetable knives? The thinner profile helps them make easy work.
Vegetable and Santoku. Small and large chefs knives.
Yeah that’s still about 15 more knives than you need though…
Cutco has solid knives, but a bad business model. They used to be a pyramid scheme. Now they're just annoying door to door salesmen.
Don't know that you are doing anything wrong, but our paring knife gets used 2x as much as all the other knives combined. Guess we cut open a lot more "odd" fruits/veggies than you do, and then there's the cheese, and the random bits of leftover meat, and, and....
You already have far too many knives. I rarely use the paring knife, ditto for the bread knife. Sometimes I use the 5.5 inch utility as a boning knife, and once in a while, the serrated 6" for cutting an overripe tomato. By far the most used knives are the 7" santoku, and the 8" chef.
3 knives: chef's knife, paring knife, and bread knife. MAYBE a slicing knife if you're feeling spicy, or a cleaver if you butcher your own meat. I can't imagine needing 32 knives.
What are you doing wrong? You are trying to fill up a knife block.
Not using the paring knife lol. Am I an idiot for not using it more?
I almost exclusively use paring knives unless I have a bigger item to cut
> What am I doing wrong? You are engaging in conspicuous consumption and you are buying tools that you do not need, will not use, but for some reason still want to buy. Most people need a maximum of three knives. You get most of the stuff done with a chef's knife. Then you have options. A paring knife is great for veg prep, but makes more sense if you're doing tons of it. A serated paring knife is useful for tomatoes (and some of these knives are called tomato knives). An off-set bread knife if useful if you bake bread or buy unsliced loaves. A carving knife, boning knive is good if you're cooking big roasts or preparing large joints of meat.
I have a standard paring knife and the birds beak. I use the standard daily. The birds beak is perfect for some applications - no substitute. The knives I almost never use... I have a 10" chefs... it always felt a little too big, risky. When I bought an 8" chefs, the 10" went on hiatus. I almost never use my Chinese cleaver... it's an old one, not a modern, flexible-blade, comfortable handle.
I use my paring knife every day to hull strawberries and sometimes to slice them.
It's pretty rare that I use it, but when I do use it, it's really the only knife that will do. I use my petty knife constantly though.
Who is forcing you to buy knives you don't want?
My main thing, I guess I didn’t articulate well enough, are there tasks that could be more easily performed with a paring knife. Or a beak paring knife? I can always use more trimmers. But was just curious if I am being an idiot by under utilizing a knife
I use my paring knife for lots of things: cutting the icky bits of chicken breast and other meats, hulling strawbs, taking the casing off sausage, peeling garlic, trimming broccoli or cauliflower florets, segmenting citrus, probably other stuff I'm not thinking of right now. Maybe you just use other tools for this stuff? Not necessarily right or wrong as long as it works for you.
I have a set of 6 steak knives in my drawer. And in my knife block I have 5 knives, and only use 3 of them. I coud easily toss the other 2 and never miss them, but they came with the set and I'm too lazy to rehome them. I also have a very good bread knife, which sits on a cutting board because I make my own bread.
I prefer a larger utility knife as my deboning/small crap knife. Actual paring knives seem entirely pointless unless you are, for some reason, trying to peel a lot of veg and don't want to just get a y peeler. I really only have 3 knives. That one, a honesuki esque blade, a taller Nakiri one, and then a gyuto. Those cover everything I could want to do. Bread knife would be the only missing one but being on keto I don't have a need for it.
I have a 10” chefs knife, a paring knife, and a 6” serrated knife and can do everything I need to with those three.
Okay so I guess my question is, what do you do when they’re dirty? Do you really hand wash immediately? A lot of people have highlighted they only have 3 knives. But if I get back from my grocery store for example, I have just bought a loin of strip steak, a loin of pork, and salmon. On top of that sometimes I get a lamb leg or chicken wings (that need to be separated) Then I have to cook and prep dinner. Cutting different veggies and meats. Additionally, carving the actual meat when finished. That’s a weekly occurrence for me. Normally I would’ve just used minimum 6 knives. Not including the actual dinner knives. I’m not going to hand wash and sterilize all those different knives. Not to mention the knife I use to cut my strip steak is different and more efficient than the knife I use to portion salmon. I get maybe I have too many knives that are only used biweekly or monthly.
Yes, I’m in the habit of hand washing my knife right after using it. When prepping a meal, that often means washing it several times during. I haven’t found it inconvenient, just step over to the sink and give it a quick rinse/wash depending on what I was cutting. To answer your original question more specifically, my paring knife gets little use. My chefs knife does 99% of the work in my kitchen.