What three knives are most important to you?

[Robin Garr]

What three knives are most important to you? My chef's knife is my go-to, and the serrated is great for slicing bread. The paring/utility knife makes a decent third option, but I like my Chinese cleaver, too!

Three Knives Every Cook Should Have
The most important tool in the kitchen is a knife. While a knife block looks pretty on the countertop, it comes at a hefty price tag and is usually filled with knives you'll...

Rull article on Foodista.com:
http://www.foodista.com/blog/2014/06/16 ... hould-have

Steak knife!!!
I'll think about the other two.

[Robin Garr]

Steak knife!!!
I'll think about the other two.

My two Chinese cleavers (the normal one and the big bone-chopper) and a serrated bread knife.

-Paul W.

A chopping knife, a boning knife, and a serrated bread slicing knife. With these I can handle anything. A fourth would be a paring knife, but could live without it. Despite the above we have twenty three knives in the rack not including steak knives.

Chef knife
paring knife
serrated bread knife

I agree. Those are the three.

As stated on the Facebook post, I would go with a chef knife, a paring knife, and a tie between a serrated bread knife and a narrow-bladed slicer. The slicer is really handy for getting meat off of bones neatly.

Ditto what Jo Ann said with one qualification. If I have to have only one paring knife, it has to be thin bladed. I have multiple paring knives with different thickness of blade and the thinnest blade has no substitute for dealing with thin skinned vegetables or fruits. The thin blade can do everything you need a paring knife to do but the thicker bladed ones just don't work in my hands for thin skins

What Jo Ann said.

[Robin Garr]

What Jo Ann said.

Yeah, we're getting consensus. That, of course, is what the article linked in the OP said, and it's what I said, although I did cheat and try to sneak in a Chinese cleaver in a tie for third place.

I have to go with the flow
Chefs knife
Serrated bread knife
Paring knife and Chinese cleaver
As with you Robin I love my Chinese cleaver and maybe could at a pinch switch it and the cooks knife (when I'm in a cleaverish frame of mind)

Hard to make do with only 3.

Chef's knife of course. I could get by with my 7" Calphalon Katana, but I'd miss my 10" Sabatier carbon steel chef's knife terribly.

Paring knife is a necessity - have a Sabatier 4" that holds a good edge, but oddly marks much more easily than the 10" which one assumes is the same alloy.

I could live without a bread knife - not a big bread user, though it is handy when you need it (have a couple of Henkels for that).

I'd also miss my old carbon steel 8" chef's knife I use for special slicing and my 6" carbon steel boning knife. A pleasure to use both and the boning knife will do jobs impossible with other knives.

I have a ton of other knives but those are the ones I use most often.