I wonder which three he’s thinking of? I can get along with an 8- or 10-inch chef’s knife and a 4-inch paring knife. The rest seem like self-indulgence except to the extent they’re used by others.
- I bought the slicer because it’s significantly better than the chef’s knife carving at carving a big, expensive prime rib roast.
- The boning knife is sometimes useful but I could make do with the paring knife.
- On the rare occasions I get the cleaver out of the drawer, nothing else will do.
- I prefer the chef’s knife for crusty bread, it slices cleaner and makes less of a mess, you just need to start the cut with the point rather than trying to saw it.