This Knife came highly recommended in a different thread. I have not used it personally though.
Budget Chefs Knife, this will get any job done. We have these in the kitchen I work in for the "house knives", aka knives that people use if they don't bring in their own knife bag. A chefs knife will do just about anything you need it to.
Budget Serrated Knife, will make you job at removing the skin off of harder foods significantly easier, but will have less practical uses outside of sawing through foods.
Although the serrated knife makes it significantly easier to only peel/skin those foods, I would still recommend going with the chefs knife. I don't know what your knife skills are, but once you get the hang of a knife, tasks become much simpler. I work in a kitchen, and even though a serrated knife could technically work better, I always go for my chefs knife because it will do anything you need it to. But, both would make a great deal.
Lastly, a sharp knife is a safe knife. Dull knifes will cause you to slip off of foods and force your way through certain foods which could cause you to cut yourself or worse. If you don't know much about knifes at all, I would pick up one of these. All it's doing is straightening out the blade which will make it much sharper than when it's rolled or dull.
This. Shop around. Get a Victorinox in the short run.
As of 01-02-2014, here are the best prices I could find for the "best buy" knife set using Amazon Prime.
Via Amazon:
Via BuyDig.com (no shipping and no tax outside of NJ):
Via The Container Store (better selection and cheaper prices than amazon, plus no shipping with pick-up):
This knife won America's test kitchen chef's knife competition. Affordable, great performance, apparently it's comfortable to hold too although that's going to depend on your hands. There are loads of good knives out there though - even though that misen got a questionable review score from the bot it's a perfectly fine knife probably worth the price.
I use this garlic peeler (flat smash) and this garlic mincer chop with blade. :) I kid, I kid.
I recently bought a Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP and it works really well for watermelons, as well as everything else so far. Butternut squash was a bit tough due to the angles, but the knive cut through it easily.
Most people need:
That's about it, for special applications you may one day also want a cleaver, boning or filleting knife. As far as I'm concerned, if anybody tries to sell you more they just want your money.
I personally recommend Tojiro: http://www.chefknivestogo.com/tojirodpseries.html
They're cheaper than most other high-end knives, but are very nice to use. I would recommend you start with stainless steel, as carbon steel knives require more maintenance. At an even cheaper price point, the Fibrox knives are also perfectly acceptable: http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2.
You'll also need something soft to cut on which won't dull your knives. Wood, rubber and food-grade plastic cutting boards are all fine.
Victorinox 8 Inch Fibrox Pro Chef’s Knife which I got for my husband, we needed a better kitchen knife and this one was rated pretty well by america's test kitchen
Chooka rain boots I have thick calves and these rain boots are fantastic, they're a bit wide too so I can wear wooly socks with them.
This cat lounger my cats love, especially my chunky one
I hope I didn't jump the gun, but you got your link syntax backward! Don't worry bro, I fixed it, have an upvote!
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