As for the difference between sharp, effective and adequate - that is a different thread.
That is so true. I grew up in households where the only 'big' knife was the bread knife. The law had said that no one had to possess a knife bigger than would be necessary to cut their meat at their plate...and we got good at using wee knives.
The neatest butcher I know takes apart a deer with a knife no longer than his forefinger, and an axe to seperate the ribs from the spine, everything else he uses that wee knife.
Bread knife apart the longest knife I use is about 5" blade length.
My Italian near as daughter in law despairs and looks around desperately hoping I have bigger ones somewhere
I even dice onions with a wee knife.....and it's not that sharp. I hold the onion in my hands and cut it up, I do the same with pretty much every vegetable bar turnip which is too damned big and hard.
You don't need a razor sharp knife in the kitchen for food prep, pretty much every housewife in the land knows that. Sharp enough to do, will do. No need to be constantly worrying about a razor lying about the worktop.....but then, what do I know ?
I'm just a housewife
Today I've made vegetable broth (tatties, onions, leeks, carrots, celery, mushrooms etc.,) and apple turnovers....all peeled and cut with one wee knife with a blade less than three inches long. Quick, neat and tidy. No nicks or cuts.
