I added some individual knives later at regular price online but they weren't worth it mainly. I find I don't really use the slightly curved "chef knives" often. But there were 2 real gems. The "Deli Knife" is great. Though designed for cutting sandwiches without tearing them apart, the serrated blade and offset handle makes it easy to cut anything.
The Santoku knife has airpockets on the sides to reduce food sticking.
I use the Santoku for almost everything, the deli knife frequenty, and my paring knife next most.
I use the Santoku daily, the deli knife frequently, and my 2 paring knives often (one is a mini santoku).
I have other cheaper sets, some knives of which are not bad. And a set of Ginsu knives (they are actually decent. Someday, I am going to built a knife block to hold them all. The construction is not all that complicated, but it would be about 2' wide. I would lose some counter space, but gain some drawer space. But at least that "once in a month knife" would be easily available.
Like that "scary-as-hell-cleaver"... I almost cut off a fingertip the first time I used it! Sharp AND heavy with a round slippery wood handle. What could go wrong with THAT? I think I should reshape the handle.. It might be safe after that. Or in case of zombies or werewolves...
But I'm not writing this about knives and prep work. I'm writing about cooking food. I'm not really great at it. I forget to start the timer for simmering spaghetti while I am cutting up my salad. Or the timer goes off and I turn of the wrong burner. I do a lot of M/W reheating to adjust, LOL! It all works out well enough in the end.
I'm somewhere between the harried parent cooking boxed mac and cheese, that show "Worst Cook", and Iron chef.
Partly, I try to do too much. When Dad was here in his last days, he said "Wow, you cook Sunday Dinner every night". Maybe... I got into the habit of a small amount of meat, a green veg, a red or yellow veg, sometimes a starch, and always a fancy tossed salad. Yeah, healthy, but I like that stuff.
Dad was a "meat&potatoes guy. I could give him a small piece of steak and a potato, and he wanted bread with it (starch city). But he hadn't had green veggies that hadn't been boiled to death before and was a bit surprised by them. Mom learned to cook from her Mom and she was French, so veggies were boiled within in an inch of their lives.
The first time I ever had "Chinese Food" a whole world of veggies opened up for me. "Chewy veggies?" what a concept! I learned streaming, I learned stir-frying, and later M/W all of which delivered a "crunch" to veggies. Dad said the best meals he ever had were here. Which did lead me to think why he hadn't learned to cook and share that duty with Mom.
But even THAT is not why I'm writing.
I'm writing because sometimes I DON'T cook. No, not "takeout" or "delivery". The cold plate...
