- 7 years ago
- Wedding: June 2014
We’re registering for the Wusthof IKON series knives….but I keep can’t decide WHICH knives to register for. Currently I have a small set (that’s actually really nice for inexpensive knives – it’s a Rachel Ray three piece set for those in the market) that I use – it’s a 6″ santoku, a 5″ serrated utility, and a 4″ paring knife.
I feel like I should upgrade to an 8″ santoku or chef’s knife because I’m a big kid now, but my parents have an 8″ knife and it feels SO big. When I tried one out at C&B I just felt like it was too big for my hand.
Currently on our C&B registry I have:
– 3.5″ paring knife
– 5″ tomato knife
– 7″ hollow ground santuko
– 8″ bread knife (I bake a lot of bread and have been sorely missing a bread knife. I know this is unnecessary for most, but we’ll definitely use it)
– 8″ classic chef’s knife
I think the chef’s and santuko knife are redundant probably….right? I had a 6″ flexible utility knife, but I can’t imagine using it for anything except fileting fish…which I’ve never done. I just want a nice serrated utility knife, but the IKON line doesn’t have one. They have a 4″ utility (not serrated), but to me, that’s super close to the 3.5″ paring…right? But I’m thinking that the tomato knife can replace the utility for me – I mostly use my (current) utility knife FOR tomatoes/peaches/soft things…so…perfect, right? Could I downgrade to the 5″ Santoku/chef? Or should I stick with the big boy?
Ugh. So difficult. Advice?