Are you as into kitchen knives as you are Esee?

My most used kitchen knives include:

ESEE-4
Nessmuk
Izula
Wetterlings 10" Hatchet

God bless,
Adam
 
I cook, nearly every day. Not a pro but I do enjoy it. Every day I look at the POS knives I have in the kitchen and say I'm going to order some decent ones. Granted I keep the ones I have sharp, but they're junk. Looking into grabbing a couple santokus. Not sure where to go for them yet. Considering cutco, they felt well balanced and my parents have had some of those for decades. Sadly, not even sure what I should be looking for.
 
I have the shun ken onion chefs knife and it gets used more than anything. Also have some japanese damascus steel blades from calphalon that I like pretty well and I just inherited some hand made knives that belonged to my grandmother with stag handles that were supposedly made from an old band saw blade or something like that. I'm still working on my sharpening skills...hopefully some day I'll be proficient at it.
 
Here are the 2 Japanese blades that I need to work on.

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Back to ESEE talk.

m-
 
I have an 8" chef knife made by Cutco and a $10 stainless steel cleaver knife (made in Japan) that I've beat the crap out (batoning tree limbs, opening cans, prying....) and has been with me for 19 years now.
 
I think for me it is a passion for knives in general that spills into the kitchen. I got a really nice 5 inch Nakiri from Santa. I would also like to have a Phil Rose paring knife to add to the collection.
 
Great vid mate - cheers for that!

JGON said:
I am a restaurant professional and ESEE fanatic, so this is an interesting thread for me.

Here is a fast chef knife chopping tutorial I did a little while back using my Global Santoku. My newest kitchen knife is a Shun Classic. My grail kitchen knife would be Murray Carter chef knife.

[youtube]Zzjj50EbuDE?fs=1&amp[/youtube]

A good chef's knife has a mind boggling edge on it. After using my wilderness knives a bunch and going to my chef's knives, I am amazed by the edge. My wilderness knives are sharp, but none compares to a quality kitchen knife.

JGON
Click to expand...
 
jgon - liked the tutorial, something I can put to use.

As far as kitchen knives go, I have a set of Henckels, a couple Wusthofs and a Dexter-Russell boning knife, mainly for deer. As passionate about kitchen knives as folders and outdoors knives? Note quite, but I certainly appreciate a good tool.
 
JGON said:
A good chef's knife has a mind boggling edge on it.
Click to expand...
This. I got my first Global a couple of weeks ago, and couldn't believe how sharp it was :eek:

Which begs the question, how does a novice sharpener maintain that laser like edge (which seems to be convex, just to add to the challenge)?

Nice tutorial JGON!

Cheers,
--
Terry McG
 
I use Mac Knives. I've tried others but the Macs seem to hold an edge better than any other knives I've used
 
terrymcg said:
This. I got my first Global a couple of weeks ago, and couldn't believe how sharp it was :eek:

Which begs the question, how does a novice sharpener maintain that laser like edge (which seems to be convex, just to add to the challenge)?

Nice tutorial JGON!

Cheers,
--
Terry McG
Click to expand...

i use a spyderco sharpmaker. and a ceramic rod for touchups
 
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