Culinary knives and knifeknuts

the only niuce kitchen knife i have is a ten inch mashahirio ... and if i didn't need it for work i wouldn't even have that prolly ...
 
I have 4 Shun's. 2 classics, 1 Alton inspired, and 1 ken onion. I got my gf decent Calpholon(sp?) layered V10 ones too. But were always chopping stuff, so it made sense.

Cheers!
 
A LOT of knife nuts couldn't care less about kitchen knives. I posted a review of a Boker Magnum Ceramic Santoku a while back that got NO replies.

It seems to me that Kitchen knives are the ones that get USED much more than pocket knives, yet knife nuts seem to be content letting the $5 Walmart knife do all the work, while there Benchmade knives do the REALLY hard stuff like opening letters, and trimming strings from there sweaters; They may even pull out ALL the stops and open up a cardboard box with them. :D
 
Cardboard boxes? You need a Dark Ops for that and the edge has to be thickened to withstand the abuse.

For most of us, the high-end knives aren't needed, but the difference between using a Shun chef knife and a $5 jobby is like the difference between using a Spyderco Calypso and a flea-market knife. Cuts much better, looks much better, and even feels much better.

Mr. Trooper,

The lack of response could also be due to a lot of us distrusting ceramic blades with a passion that borders on hysteria.
 
mr.trooper said:
A LOT of knife nuts couldn't care less about kitchen knives. I posted a review of a Boker Magnum Ceramic Santoku a while back that got NO replies.

It seems to me that Kitchen knives are the ones that get USED much more than pocket knives, yet knife nuts seem to be content letting the $5 Walmart knife do all the work, while there Benchmade knives do the REALLY hard stuff like opening letters, and trimming strings from there sweaters; They may even pull out ALL the stops and open up a cardboard box with them. :D
Click to expand...
You hit the nail on the head. This thread really shows how amaturish some of these 'Knifeknuts' are. Not all, but some.

I have a full set of high quality forged kitchen knives. They were expensive, but so are the rest of my knives. They are the highest mileage blades I own.

I used my EDC maybe twice a day. Total combined time of 30 seconds or less.{like you say, cutting string, paper, you know hard stuff...]
My culinary knives get used at least once a day, but I'm working with them for up to an hour and there is no way I'm gonna use a POS knife from WalMart.

Some of these guys pocket or sheath knives are just toys that they play with. WORKING with a knife, in something like food prep, is something they can't be very good at, or they would spring for a decent kitchen knife or two. There is no way you can be a good knife handler and not be bothered by a cheap culinary knife. My knife skills are much better because of the practice I get in the kitchen. If you can peel an apple with an 8" chefs knife, you might be qualified to do intricate work with a big Busse. Anyone who can't is a wanna-be.
 
I've often thought about why I don't have nice kitchen knives, can't understand why I wouldn't have picked some up yet, shake my head, then buy another hunter, chopper, or folder. I need to get me a few.
 
I've not gotten into high end kitchen knives, yet. The cheap stuff has been working fine.
 
I use a old hickory butchers and my family uses this serrated swedish thing that is now essentially a saw..

Where do I find old hickory chef's knives
 
GarageBoy said:
I use a old hickory butchers and my family uses this serrated swedish thing that is now essentially a saw..

Where do I find old hickory chef's knives
Click to expand...

Just Google Old Hickory knives and you'll find'em all over. Like this one:
http://www.knivesplus.com/OLD-HICKORY-KNIVES.HTML

The ancient ones that I have , I found at yard sales and thrift stores. Plus, I have a couple that are over 60 years old, that belonged to my dad. I doubt that the new ones are the same steel as they once were. Link above says they're 1095 steel, so they might be pretty close. But, who knows, they're cheap enough to give'em a try. There are usually some, dirt cheap, on ebay.
 
I tend to use a nicer knife in the kitchen...

-Michael Chefget


Chefget...now that's funny right there.:D You've got more than a few "nice" knives.

I also have a few. A dozen Carters (I've got a few duplicates), a Takeda, a Yamawaku, and a few more Japanese style knives. I also have a few henkels and tridents...they rarely get used anymore.
 
Strange but this is a topic I have thinking about a lot today. :D

I sharpen my kitchen knives through out the year but especially right before Thanksgiving. I have what I consider decent kitchen knives but I'm looking at a set of the Shun Elite.

I presently own Henckels 4 Star set and started thinking about the fact that the entire set cost less then most of my fixed blade and folder carry knives. :p I also own several sets of Wustoff steak knives.


Right now the set I'm looking at are the Shun Elite. A set runs about 700.
 
I have a Chicago Cutlery 10" chef, 2 Chicago Cutlery parers, 8" Chicago Cutlery serrated slicer, 10" Chicago Cutlery serrated slicer all wedding gifts 18 years ago.

I recently purchased from Sam's Club a white handled 8" Santuko, a four pack of white handled paring knives, a white handled boning knife and a white handled fillet knife.

All of them were so-so until I found BF and thought seriously about sharpening. Once I sharpened them all to a bit shallower angles I was very pleased with their performance. I get all giddy when I know I have some slicing to do. I actually look forward to slicing a tomato. I know it probably sounds a bit odd but I love to cut things in the kitchen now that I have really sharp knives.

When we were first married and the Chicago Cutlery knives were new my bride badly cut herself on the chef's knife. SInce then she will not touch a knife bigger than a paring knife unless it is one of those serrated cheapies. That means that she keeps her mitts off the "good" knifes and they do not get used for screwdrivers and the like. The tend to stay sharper since I am the only one using them.

If she needs to chop she uses one of these:
Huot crinkle cutter

We know the Huot family so we have a few of them. They never need sharpening.
 
Since I do all the cooking my kitchen knives are important. After lots of experimenting and testing I decided that more important than the best steel was the best handle. I'd love great steel as well, but have settled for what I could get--it's about Rockwell 56.
The two knives that get used most often are my Furi's--an 8" cook's knife and a paring knife. The rest just sit on the magnetic strip and look impressive, except the $2 bread knife gets used when I bake bread and the crust is still hard.
Both my wives and my girlfriend (sequential not simultaneous) have used these.
Greg
 
Victorinox fillet knife 15 years, Wilkson Cook knife 25 years, some small Solingens, the only cheapo is the breadknife.

Cheap knives in the kitchen tend to be like bad luggage, it stays around because you use the good stuff.
 
Fällkniven Blue Whale. Dirty great slab of VG-10, flat ground, with convex edge. Although the latter one is gone because of sharpening on Sharpmaker. :D
Brilliant kitchen knife.
 
Rich357 said:
I've not gotten into high end kitchen knives, yet. The cheap stuff has been working fine.
Click to expand...

Guess what..... a S&W folder "works fine" for EDC as well. ;)

What your doing in the kitchen is the equivalent of EDC'ing an Eddie Bower SAK knock-off. ;)
 
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