Reddit mentions of Victorinox 1-Piece Paring Knife Fibrox Handle 3-1/4-Inch 5.0603

It depends entirely on what you expect to do with the knife.

Food prep is a common task, which is best done with a small, slender fixed blade knife (folding knives are harder to keep clean - very important with food prep! - and slender blades cut food better than thick blades do). If the food prep knife is carried with the cooking gear, it does not require a belt sheath. A $9 victorinox paring knife is light and strong and would work fine for all but the largest jobs.

A saw or hatchet is far superior to a knife for preparing firewood, if that's going to be necessary.

General woodworking tasks - such as forming tent stakes, or notching wood to build a shelter or something like that - is best done with a thicker, stronger knife. A $20 stainless mora is very hard to beat for these sorts of tasks. If the hatchet/saw are lost, they can help with firewood prep, too.

See /r/Bushcraft for lots of helpful advice and knowledge.

This one is the best one I've used. It's cheap so when it's on it's last legs you just buy a new one. Every kitchen I've been in has had these.

I have a Victorinox 40520 Fibrox 8-Inch Chef's Knife and a Victorinox 47508 3-1/4-Inch Paring Knife and I own a good sharpener...and I absolutely adore them. They're perfect.

Stainless steel tri-ply pans, well reviewed by Cook's Illustrated and many bloggers:
http://www.walmart.com/ip/Tramontina-10-Piece-18-10-Stainless-Steel-TriPly-Clad-Cookware-Set/11072505 $229

Victorinox Chef's knife. Cheap, and again very well reviewed by Cook's Illustrated and many bloggers:
http://www.amazon.com/dp/B000638D3220 $27

Victorinox serrated knife:
http://www.amazon.com/Victorinox-47547-4-Inch-Fibrox-Handle/dp/B00093090Y/ref=pd_sim_k_7 $25

Victorinox paring knife:
http://www.amazon.com/Victorinox-47508-4-Inch-Paring-Knife/dp/B0001V3UYG/ref=pd_sim_k_2 $8

Cheap and well reviewed knife sharpener:
http://www.amazon.com/dp/B00004VWKQ/

To round that out: a cheap non-stick pan (they wear out, don't sink money into this), some silicone spatulas, Pyrex bakeware, and maybe a cast iron or mineral steel skillet.

You can see a theme with my recommendations. You can have very high quality kitchen stuff, without breaking the bank.

Best of luck :)

I recommend buying a single quality chef's knife and a pairing knife for finer work.

Inexpensive pick:
http://www.amazon.com/R-H-Forschner-Victorinox-8-Inch-Fibrox/dp/B000638D32/ref=pd_bbs_sr_1_s9_rk?ie=UTF8&s=home-garden&s9r=8a5850a4189e98760118ecb694da07af&itemPosition=1&qid=1229892744&sr=8-1

Expensive pick (the one I use):
http://www.amazon.com/Global-8-Inch-20cm-Cooks-Knife/dp/B00005OL44/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1229892885&sr=8-1

Also consider ceramic if you don't want to sharpen:
http://www.amazon.com/Kyocera-Revolution-5-Inch-Slicing-Knife/dp/B000ESJGZS/ref=pd_sim_hg_5

Pairing Knife:
http://www.amazon.com/Forschner-Victorinox-4-Inch-Paring-Handle/dp/B0001V3UYG/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1229893245&sr=1-2

You will want a serrated bread knife as well.

whatever you do, don't buy ridged knives that saw through foods (ginzu, etc). the knife should simply glide through most food effortlessly without sawing.

Don't buy a full set, as you should be able to get by with just two. These are tools and the more you keep your use to just the knives you have, the more adept you will become with them.

Go into a fine cooking store and put a few knives in your hand to see what feels natural.

Enjoy!

That's where I'm leaning so far. Unless my parents have extra knives sitting in the basement that they want to get rid of, I'll probably end up getting this, this, this, this, this, and a couple of these.

I like the America's Test Kitchen shows and picked up the chef's knife because of their glowing review of it and inexpensive price:

Victorinox Fibrox Chef's Knife is great.

I liked it so much that I purchased the santoku and a few paring knives.

small paring knives
The paring knives seem to go dull more quickly than I would like though, but I might have really high expectations for my knives.

I also personally like the santoku knife a lot and it might be my favorite.

To keep all of them extremely sharp I use this whetstone in fine/course.

If I only got to pick one of them it would be the whetstone; hands down the best thing to have in your kitchen and will last a long time.

Cheers.

This one here? (There's another of the same kind in red)

This is a basic list with mid-grade item recommendations as links. You can definitely shop around and find better deals, but this will give you a place to start your shopping excursion from. Considering hitting up a local restaurant supply store for really good deals.

• Basic Tools:
  
• Cutting board (get at least 2, more are better, get the larger sized ones if you have the counter space)
  
• Chef's Knife
  
• Paring Knife
  
• Mixing Bowls (alternatively)
  
• Wooden Spoon
  
• Silicone Spatula
  
• Whisk
  
• Hand Towels (can be used as pot holders if you're careful and layer them up thickly. Watch out for the gas flame if you have a gas cook top.)
  
• Pepper Grinder
  
• Ramekins (for mise en place -- aka stuff you're working with as you cook like salt, spices, other small ingredients)
  
• Pots & Pans:
  
• Stock Pot
  
• Sauce Pan
  
• Skillet
  
• Cast Iron Skillet (optional ; make sure you learn how to care for cast iron - no soap ever, etc.)
  
• Non Stick Skillet (optional)
  
• Bakeware:
  
• Half sheet pans / Cookie Sheets (get 2 or more)
  
• Cooling Racks (these should fit in the cookie sheets)
  
• Cake Pans
  
• Loaf Pan
  
• Small Pyrex casserole
  
• Large Pyrex casserole