Comments on: Guest Blogging on Leite’s Culinaria http://www.chadwrites.com/guest-blogging-on-leites-culinaria/ Knives, cooking and kitchen science with Chad Ward Fri, 25 Jul 2008 13:56:24 +0000 http://wordpress.org/?v=2.5.1 By: ntsc http://www.chadwrites.com/guest-blogging-on-leites-culinaria/#comment-207 ntsc Thu, 19 Jun 2008 20:11:03 +0000 http://www.chadwrites.com/?p=27#comment-207 While I have no major disagreement with the concept that you only really need two knives in the kitchen, one chef's and one paring, in reality a boning (fillet) knife and cleaver of the same quality as your chef's knife will save a lot of time. We only buy whole chickens, and I tend to buy chuck in 30 lb blocks and whole pork loins. I wouldn't want to try and break those down with only a chef's knife. And if you tried to take my wife's Santuko away, she might well leave the 10" chef's knife in you. One thing you didn't empasise enough, I think, was the knife has to be comfortable in your hand. If they only have the sealed plastic boxes find another store. While I have no major disagreement with the concept that you only really need two knives in the kitchen, one chef’s and one paring, in reality a boning (fillet) knife and cleaver of the same quality as your chef’s knife will save a lot of time.

We only buy whole chickens, and I tend to buy chuck in 30 lb blocks and whole pork loins. I wouldn’t want to try and break those down with only a chef’s knife.

And if you tried to take my wife’s Santuko away, she might well leave the 10″ chef’s knife in you.

One thing you didn’t empasise enough, I think, was the knife has to be comfortable in your hand. If they only have the sealed plastic boxes find another store.

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