Lets see your Kitchen Knives

alf · 07-16-2006, 01:14 PM

How about a kitchen knife thread to go with the pocket knife one

I pretty much only use JP-knives these days, non-stainless but easy to sharpen, holds a great egde and has great balance. Bottom one is hand-forged, top 2 machine made and cost $15 each. They all work great.

azasadny · azasadny's Garage

All of our knives are Wusthof Classic and Towle serving set and steak knives.

alf · 07-16-2006, 01:46 PM

This is what i used when i cooked in a Chinese kitchen for 4 years, while in school. There were 3 of these in the kitchen and the crew used it for cutting veges to parting whole chickens. This one is very very worn, they typically have a flat edge. The boss gave it to me as a souvenir

pwd72s · 07-16-2006, 02:13 PM

Sorry, no pic here because no digital camera here. Shortly after we were married, I bought Cindy a block set of "Chicago Cutlery" brand...wood handles, full length tang, good carbon steel. 9 kitchen knives of various shapes, six steak knives, and a sharpening steel. I once suggested an "upgrade" to the top level henkles (sp?) I was not so politely informed to keep my hands off her knives, other than when I sharpen them for her.

pmajka · 07-16-2006, 02:23 PM

WTF, how are we to top a Cleaver...Forget it, i am not photographing my pearing knife.

masraum · 07-16-2006, 03:01 PM

paring knife...

fastpat · 07-16-2006, 04:15 PM

Our best kitchen knives are Wusthof Classic, the only problem is we don't have enough of each knife not to have to share them when cooking together. I'd like to try some of those ceramic knives, but haven't used one yet.

Another important knife item is a proper sharpening tool. I use a ceramic rod mounted on a handle to sharpen mine just before use.

Joeaksa · 07-16-2006, 04:30 PM

Quote:

Originally posted by pwd72s
Sorry, no pic here because no digital camera here. Shortly after we were married, I bought Cindy a block set of "Chicago Cutlery" brand...wood handles, full length tang, good carbon steel. 9 kitchen knives of various shapes, six steak knives, and a sharpening steel. I once suggested an "upgrade" to the top level henkles (sp?) I was not so politely informed to keep my hands off her knives, other than when I sharpen them for her.

Same here, used the same CC knives the last 25 years. Have about everyone that they make and use them often.

syncroid · 07-16-2006, 04:35 PM

Wusthof Classic +1

cowtown · 07-16-2006, 04:58 PM

Got my wife a set of Henkel$ (sp?) for our last anniversary. I personally would be just as happy cutting stuff with my Swiss Army pocket knife, but these were worth BIG points....

Hugh R · 07-16-2006, 08:31 PM

We have a big set of Cutco knives. Very high quality.

snowman · 07-16-2006, 09:04 PM

Henkel$ OR Trident are good quality knives at "reasonable" cost, as long as you buy them at Costco. My family (parents, grandparents...) have tried all of the so called top ot the line knive sets, (Gerber...) we have inherited some of them, but none are a close match to the Henkels. Good solid knives that work. A good diamond steel is also needed to keep them in working order. Ceramic knives. Don't know or care.

cmccuist · 07-17-2006, 02:19 AM

I use Global knives. Great balance and feel. Easy to sharpen and will hold a razor like edge. The feel of these is really great. I got the recommendation from that book Kitchen Confidnetial which is a very funny book about being a chef.

RallyJon · 07-17-2006, 06:03 AM

I only have a couple of them, but I'm really liking the Shun knives. German feel with a Japanese edge = best of both worlds. I have mostly Wusthof now and I'm really not happy with how hard it is to keep them sharp. Or rather, I thought they were sharp, until I tried the Shun knives.

coloradoporsche · 07-17-2006, 06:58 AM

Got the obligatory Wusthof set as a wedding gift. But I prefer Kyocera ceramic for really fine cutting.

Edit: Damn, I gotta clean that countertop!

vash · vash's Garage

yea! i will shoot pictures of my stuff. i love kitchen knives!!!!

i like wustof classics, and that is what i have. but i definately want to dump that stuff, and pick up some high end japanese stuff. i just dont know if i can get down with the "one side" sharpening. not a big fan of henckels. you never really know what you are going to get. all because you can buy factory defects. wustof melts them and starts over.

TimT · 07-17-2006, 02:46 PM

*A pair of Dexter fish knives, hard and soft fillet knives

*Kyocera chefs knife (ceramics are great, a tad fragile, I chipped the blade )

*Trio of japanese blades (two are cheap, the long blade if quite expensive, all are great)

*Chicago Cutlery chef knife ( good utility knife)

* Assorment of Global knifes ( these are great!!!)

I also have a full set of Henkels in the basement, I dont use them at all anymore, ebay perhaps?

A local Butcher used to sell the knives he got from a resturant supply place, these are great also I have those at my house in Vermont

alf · 04:51 PM

I need to go check out these Global knives.

Anyone know the type of steel they use? I find most Euro-knife steel a little too hard that result in edges that do not 'bite' after a little use. Not enough carbon, but they do stay nice looking.

greglepore · 07-17-2006, 04:23 PM

Quote:

Originally posted by alf
I need to go check out these Global knives.

Anyone know the type of steel they use? I find most Euro-knife steel a little too hard with that result in edges that do not 'bite' after a little use.

Yes, I have the same issue. I have some old Sabatier carbon steel knives that I prefer to my Henkels simply because they're easier to put a razor edge on. The German steel is difficult, and I even have an inherited 14 in electric wetstone in the basement.

TimT · 07-18-2006, 02:59 PM

The brochure I got with one of my Global knives states it is made from "Molybdenum/Vanadium Steel" doesnt mention which alloy specifically.