Knives for makin` delicious food.

[gofastsandman]

Vezo Pt Deux sent me a PM asking for advice on selecting knives for the kitchen.

I started in the biz at the age of 12 washing dishes for a crazy Italian chef who liked
to throw knives. I`ll tell that story later...

I first used Dexter knives in a commercial kitchen. These were house knives meaning
they were rented and changed weekly or bi-weekly by the service.

They were light and ergonomic which is important if you are prepping for 200.
They are stamped SS which is not my choice for most knives these days.

Over the years, I worked with folks who had personal knives. We collected kits
of our favorite blades for many tasks. We didn't use house knives at all.
We shared knives amongst our friends in the hope of finding the best tools for our
daily tasks. Some of us had 7-10 daily knives. All for a different task.

Some had 2 or 3. Some only brought one.

This is one of those open ended questions.
What is the best?

I don't think many would place F Dick on their Christmas list for knives.
I had been hunting for a gravlax knife for over a year when I flexed the blade
on a block. It sat flat. Dead flat. The breadth and width were perfectly tapered.
One of my newer blades at 22 years old now. I don't know who designed that
blade, but I would like to shake his or her hand.

Let`s go deeper.

You have a blade, a hilt, and a tang.
Just like that front to back.