Here are my thoughts on knives.

First off realize that you will be cooking for the rest of your life so if
you can afford good knives now then you should buy the best you can. If
that is out of the question for budgetary reasons, then you should buy the
best you can afford.

The first knife you should have is an 10 or a 12 inch chef's knife.

Number two would be a good serrated knife for bread.

Three would be a good paring knife.

Then you can get other knives and cleavers to get a complete set.

The better quality knives are made from a good quality steel, and there is a
trade off between high carbon that will hold an edge the longest and a good
stainless that holds an edge OK but you do not have to worry about leaving
it wet. For me my choice is stainless.

Better quality knives have the blade that goes all the way into the handle,
and the lesser quality they will only have a tang the cheapest quality has a
stamped blade pressed into a plastic handle made out of steel that is very
difficult to keep an edge. The better ones also have a finger guard forged
into the blade.

Since you asked the question here I assume you need the budget route so keep
your eyes open at the thrift stores. Older and dull is OK if it is quality.

You are also going to need to sharpen the knives you have. This is a skill
that can be learned. My preference for sharpening is a diamond hone that is
in the shape of a sharpening steel These work fast and last for years, but
I would ask a butcher for a mini lesson in how to sharpen the knives. A
properly sharpened knife will be able to shave hair from your arm.
A steel is good for maintaining an edge once properly sharpened. What a
steel does is to roll the burr back into a straight plane when it folds over
after hitting the bone, the plate or the cutting board. This tool is not to
be underrated. the cheap ones do not work worth a damn.

wrote in message
...
I regularly harvest items from my veggie garden (e.g. chopping
the base of a lettuce head.)

Then, I chop the vegetables themselves - a wide range of items.
Hard like broccoli, to soft like tomatoes.

I also chop a few other things, like sausages and so forth.

And, for some reason, I feel a little annoyed with just using the
basic cheap medium kitchen knife that I have. Although I've had
it long enough to probably dull it, somewhat.

With a small budget, and small number of knives, what would you
buy, to make things go smoothly? (I am only gardening and
cooking for one person.)

Thanks...


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