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In general the following trio covers pretty much 99% of common cutting tasks:
1) Chef's knife or its Japanese cousin Gyuto, come in various length 6-12". Length preference depends on the user.
2) 3-4" long paring knife, for small delicate items, peeling and paring.
3) 8-12" long serrated bread knife. Obviously it works well for bread, but also works for other types of cuts, but will not work well for thin, fine cuts due to the serrated edge.
In general, culinary schools do give some advise what types of knives you will be required or needing.
Word of caution, at least in some culinary schools occasional theft is an issue, hence carrying expensive cutlery or other equipment is not desirable, or at least make sure you have the way to secure them.
More on choosing kitchen knives in the attached link.
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∙ 14y ago
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