Knives in the Kitchen

[Trunk Monkey]

Thanks Doug, I found a lovely chastising video from Gordon Ramsey about sharpening vs. honing. I've got a Lansky kit, but have only used it for pocket knives.

 

[crholliday]

I gave this to my wife last year:

2 weeks ago while chopping red peppers, I shaved about half my index fingernail off without even realizing it. 2 seconds later - hurt time. Great knife and poor technique = carnage.

Here is the page link: HD Series Japanese Knife,Japanese Kitchen Knife,Japanese Cutlery,Japanese Chef's Knives.Com

 

[Combat Chuck]

I gave this to my wife last year:

2 weeks ago while chopping red peppers, I shaved about half my index fingernail off without even realizing it. 2 seconds later - hurt time. Great knife and poor technique = carnage.

Here is the page link: HD Series Japanese Knife,Japanese Kitchen Knife,Japanese Cutlery,Japanese Chef's Knives.Com

mmmm... Kikiuchi, great cutlery!

It was the quality of Japanese steel in cutlery that compelled me to see the quality of Japanese steel in the automotive world.

 

[Texican]

I got this set off WOOT a few weeks ago....they were only $46 shipped, I love them so far have done anything I needed very well.....

Amazon.com: 7 Piece Professional Cutlery Set: Kitchen & Dining

 

[flyfishexpert]

At home we have a set of forged Henkle, our 8" Chef Knife is the 'Go-To' in the kitchen.

When we are traveling we bring a pair of Spyderco knives, their Santoku and 4" Utility.

Great knife and poor technique = carnage.

Bad knife + poor technique = carnage.

 

[johnbill]

Doug, those Kiwi Brand knives are all I use. They're at every one of the Asian restaurant supply places around here, and I figured if the brand is good enough for the professionals...

They take an edge very well, hold it decently, and they're dirt cheap. I've had one in my camp kitchen for prolly two years now and it's only now ready for a hone. Just wish they made a fillet knife.

 

[VanGo]

2x on the Kikiuchi and Wusthoff. It has been an evolving taste....

 

[Devilmans Hand]

My favorite knives are Shun blades. The contoured handles make a big difference. I like the stainless steel handles better than the micarta ones.
I mainly use the Chinese cleaver and 10"Chef knife. The Yanagiba is awesome for thin cuts and precision cuts. The offset scalloped slicer is a must to have in the kitchen. I keep these locked up for my use only. My favorite chopper is a no-name Chinese Cleaver that is older than I am. I like the Wustof grand prix 2 paring knife b/c it rolls in the hand well.
Every now and then i'll use an 8" shun santoku.

The blades i leave in the kitchen block are Wustof classics cause i don't get pissed when others leave them in the sink or throw them in a dishwasher, which is bad for any knife. The below pic is similar, but my block is bigger to accommodate the added shuns.

btw, those globals are nice to use. The handles are filled with sand so the weight shifts forward when you're chopping to help prevent user fatigue. They're awesome if you do a lot of prep work...


cutco is good stuff. They still offer free sharpening for the price of shipping.

 

[NorCalDoug]

Shuns are a great knife...I may have said that already...

 

[Atticus]

I have the Wusthof Classics as well. Love them.

 

[packetstormin]

I have a global set and they are the best ever. I like the dimpled no slip handles.

 

[Devilmans Hand]

For the people that have shuns, their water stone is worth the price. The spiderco kit works well too. You need the shun steel too for honing, it is made of harder steel than other manufacturers.

 

[Liam]

For the people that have shuns, their water stone is worth the price. The spiderco kit works well too. You need the shun steel too for honing, it is made of harder steel than other manufacturers.

i send my Shuns back to Shun when they need sharping.

 

[sparkplug]

i send my Shuns back to Shun when they need sharping.

Really, Bounder?

 

[Texican]

i send my Shuns back to Shun when they need sharping.

Someone should not be allowed to possess a knife they can't maintain........

 

[carboncycles]

In fairness, some of the ceramic knives are a PITA to sharpen properly...so it's easier to send off. i personally don't own any ceramics because IMO the negatives outweigh the positives

 

[sparkplug]

In fairness, some of the ceramic knives are a PITA to sharpen properly...so it's easier to send off. i personally don't own any ceramics because IMO the negatives outweigh the positives

There is always more than one pussy in a litter.

 

[carboncycles]

There is always more than one pussy in a litter.

That response is so jacked up I don't even know where to start a response to it

 

[Liam]

Someone should not be allowed to possess a knife they can't maintain........

whatever. you cannot get a better edge on a knife than what they can put on at the factory, to me that is maintaing your knife.

If you want a subpar edge then you can maintain your own knife the way you want to. But remember, it's not a fxxxing axe

 

[jonboots]

Victorinox knives with the fibrox handles are the only ones for me.

They're in the mid to low range price-wise but, they are the most comfortable to hold and use.

Have the 10inch Chef's knife and the Curved Blade 6inch Fillet Knife, and I give them a rub of the steel every now and again to keep the edge, not that often mind.

Also have 2 of the 10inch carving knifes, 1 for bread, 1 for meat.