No. of Recommendations: 1
Also:

A chef's knife (10 inch is best all around)
A boning knife
A paring knife
A bread slicer

This is all you ever need, except for some steak knives.

Make sure the blade of the knife runs all the way through the handle.

Done wash them in the dishwasher.

Wood-handled knives need to be dried immediately (all knives really) after washing. Rub the handles with some mineral oil now and then so they dont dry out. This is reccommended for cutting boards as well.

Steve
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