On Mon, 17 Mar 2008 13:44:29 -0400, John Kane >
wrote:

>blake murphy wrote:
>> On Sun, 16 Mar 2008 15:11:27 -0400, John Kane >
>> wrote:
>>
>>> Joe Cilinceon wrote:
>>>> "blackhead" > wrote in message
>>>> ...
>>>>> I'm in two minds to buy a 29.99 knife block set with 15 knives from
>>>>> Argos - is there really a need?
>>>>>
>>>>> What do you recommend as a knife set?
>>>> Don't buy any set get knives that you need and the best for your needs. All
>>>> most cooks even pro chefs need is a chef's knife (size you feel comfortable
>>>> with), 3.5" paring and if you do a lot of roast etc perhaps a carving or
>>>> bread knife if you eat a lot of hard crusted breads. Other than that perhaps
>>>> a 5 to 6 utility knife. Buy a set and most of the knives you won't use but
>>>> what you need and you can get better knives.
>>>>
>>>> Joe Cilinceon
>>>>
>>>>
>>> I think most professional cooks would include a boning knife but it's
>>> probably overkill for home use.
>>
>> i have a fairly inexpensive boning knife (chicago cutlery) that i use
>> quite often, but rarely for boning. carbon steel, and easy to keep
>> sharp with a whetstone.
>>
>> your pal,
>> blake
>
>I am not sure that a boning knife is accepted in the best serial killers
> circles but far be it for me to dictate fashion.
>
>I am a bit puzzled though. What would one normally use a boning knife
>for (in the kitchen) other than boning?

for me, most often making thin slices of pork or beef from a steak for
stir-fries, or cubes for stew or chili. it seems easier than, say, a
chef's knife. the slices don't stick to the knife. also for a roast
chicken.

your pal,
blake