how many chef knives do you own?

Fritz MacKrieg said:
That Nakiri is a custom I ordered through Keiichi Omae, who works with the same blacksmith for the Yusuke ginsanko line, of which this is a part. I think the best answer to how I like it will be in the form of a choil shot ;)

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Very nice, love octagonal handles!

I only have 1 choil shot, of an older knife I sold. Misono sujihiki.
 
I would call most of these a French Sabatier. But I suppose they could loosely be referred to as a Chef knife. DM
 
Here is the newest edition to my arsenal.

chef.jpg


Made from .070" S30V it is 14.7" OAL with a 9.9" blade, 2.4" tall heel, zero convex grind with micro bevel.
Handle scales are Drunken Coffee Bag by Shadetree CC.
This is the most efficient cutting chef of this size I have made to date.
It is a little blade heavy if I had to give it any negative marks, balance is about 3/4" in front of the scales.
 
1 chefs knife and that's it. looking to get a few more different knives in the future although i don't see the number going above 3 or 4 eventually.
 
That's the truth, polish. I had amassed my collection long before I considered whether I really needed any of them.
 
Our household has somewhere in the neighborhood of eight chef knives. There are a couple of Henckels in there, a 9" Warther that has been in my family for over 60 years, one from Clyde Cutlery (my favorite), something called an Electro Cut and some no-names. Some came when Conchita moved in, the rest came from my pop, who was a cook and food writer.

Since my pop was raised in Dover, Ohio, we were steeped in Warther culture as kids, and squabbled over the Warther knives. I came away with three pieces: the chef knife, a nifty little cleaver, and a paring knife that is still in service even though the blade is largely eroded from sixty years of sitting in toxic dishwater.

The only one that I bought is a long-bladed stainless Mora (6.5") that gets more use than any of them. As soon as Conchita saw it, she drafted it into the kitchen. It was never meant to be a kitchen knife and the guard can get in the way, but it cuts so effortlessly and requires so little maintenance that it it the first knife either of us looks for. If I were looking to buy kitchen knives, I would sure take a look at the Moras.
 
Too many!

Victorinox Fibrox Chefs/Paring/Turning - Got these when I was studying cookery 10 years ago. Great everyday utility knives that can really take a beating. I left these out when I had flatmates and it's they're the only ones my girlfriend is allowed to use.
Tramotina Fibrox Filleting/Cleaver - I like to break down my own cuts
Shun Classic Chefs/Utility/Parking/HG Santoku - Farewell gift from an old workplace and the santoku was a Christmas present from the best mate. My precious... No one touches these but me.
Kiwi "Chinese" cleaver - cost me five bucks and I open coconuts with it

Come to think of it I'm missing a bread knife...
 
polish avenger said:
None of us do, fp.....none of us do....
-Mark
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:) Very true. I used to wonder how/why some people would want more than 1 or 2 pocket knives. Or spend over $100 on one. I have broken both since joining this forum. Oops.

But for serious:
1 8" chefs knife right now.

Would like:
Another 8" chefs, but with a French or Japanese style blade edge.
1 boning knife (preferably Japanese style)
1 santoku or veggie knife for when I'm working with a lot of veggies
1 paring or smaller knife.

That's 4 :D

although the following would be nice even if I could go without them:
cheese cutting set (do these even count since I usually prefer a wire cutter type?)
bread knife - I don't eat bread often. When I do, it's usually small individual loafs or already cut.
cleaver - It'd be nice, but I have no clue what I'd do with it aside from smash coconuts which I buy 3 or 4x a year at most.
 
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