We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I posted on the important subject of the Chef's Knife a couple of months ago.
Pretty much all anybody really needs is a good paring knife, a good bread knife that won't mutilate bread, a Chef's Knife, and a meat carving knife.
It's time to post about meat-carving/slicing knives. We have a few of them around, old fancy bone-handled ones, newer supposedly-effective ones, etc., but I have never had a knife that could slice beef, steak, ham, turkey, or lamb as well as this one. It's like a butter knife through butter, as thin or thick as you want it to be.
The pros buy much more expensive ones, but this one is excellent. The 10" would have sufficed, but what the heck.
I understand now why chefs keep their knife collections in metal cases. They are fine tools.
I've got a 10" Belgique chef's knife that I've had since 1987. It is absolutely a fine tool in the kitchen, much like a well-seasoned, decades-old cast iron pan. Get good stuff and take care of it. Simple!