Kitchen Knife Pics

Discussion in 'Kitchen Cutlery & Tools' started by Sigsog226, Dec 10, 2017.

  1. daizee

    daizee KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Dec 30, 2009
  2. palmerdl

    palmerdl Gold Member Gold Member

    Jan 26, 2009
    [​IMG]My kitchen Barkies... except for the Old Hickory used for serious watermelon work.
    FOG2 likes this.
  3. coyote-1


    Mar 1, 2018

    New member here. None of my kitchenware is ‘collectible’, but it is all sharp:

    Dang, can’t attach a file and photobucket won’t link anymore. Sooo....

    This Xmas we replaced a bunch of old steel with new Henckels Pro in a knifeblock. Not all the knives in the block are new, but it came with four great knives. I know some folks look down their nose at such standard German steel, but it doesn’t chip and sharpens beautifully so I like it.

    Also got a dozen Winco SK-12 steak knives, six of which also now reside in that block. A couple restaurants we frequent use these, and they are inexpensive and great.

    My old bread knife is an older Macy’s/Henckels thing, flat on one side with the serrations on the other. I’ve found this to be a great knife, and because the serrations are only on one side you can gently sharpen the flat side and it becomes good as new. Makes clean, non-crushed cuts in even delicate breads while having the power to easily handle bagels and crusty loaves.
    Last edited: Mar 1, 2018
  4. coyote-1


    Mar 1, 2018
    Ok, got it....


    Last edited: Mar 1, 2018
  5. jc57

    jc57 Gold Member Gold Member

    Nov 28, 2012
    None of mine is either, as far as I know. Sharp is what you want, not necessarily fancy, unless you just want fancy.

    Not me. I like the Zwilling Pro line. The slanted bolster makes for a good pinch grip and a fully usable edge that is easy to sharpen, unlike those with full bolsters. I have one of them in my block - 5 1/4" Prep Knife. Their paring knife is another winner. My only complaint about the Zwilling Pro line is the blade profile of the chef's knfe. I like a much flatter profile with less belly.

    That chef's knife you have there second from the top in your picture is more to my liking - more the French style than the German.

    Nice knives - thanks for sharing with us.
    GABaus likes this.
  6. daizee

    daizee KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Dec 30, 2009
    Agreed, the German stuff is solid. it DOES chip, though. I've repaired a lot of people's Henckels... and my own. But they're about the best price/performance/design value out there. You can pay a lot more, but you start splitting hairs and getting specialized. Which, by the way, I'm all for as a knifemaker. But most non-knife-people who just need (and can appreciate) a couple good kitchen knives should start with the German stuff and probably never need to upgrade.
    jc57 likes this.
  7. coyote-1


    Mar 1, 2018
    I find myself using the two Santoku mostly. The small one is from the new Pro set; the larger is an older one. My wife loves the new Pro chef knife.
    One lesson I learned with the old steel, which is why we replaced much of it, is to not let the “local knife grinder guy with the grinding truck” anywhere near my cutlery. If you look at that larger Santoku, a full quarter-inch of edge steel is gone. After just a couple sharpenings!! And he never got it truly sharp!

    After seeing this, I dug out my old stone and revived that knife.
    Last edited: Mar 2, 2018
  8. jdm61

    jdm61 itinerant metal pounder

    Aug 12, 2005
    The Germans use that miracle stainless steel that can chip AND roll/flatten all on the same edge even at amazingly low hardness levels. Wow! :p
  9. coyote-1


    Mar 1, 2018
    Perhaps Zwillings do chip, but I’ve never managed to accomplish that feat.
  10. rockman0

    rockman0 Basic Member Basic Member

    May 5, 2013
    Of my two chefs knives this Erickson is my favorite. 52100 steel. Taking a nice patina.
    GABaus, Seesteel, The_Machine and 2 others like this.
  11. Phil Indablanc

    Phil Indablanc Gold Member Gold Member

    Oct 4, 2017
    Not the best pictures since I was focusing on the steak more than the knife. Absolutely love the 8 inch Bradford chef knife in M390!s[​IMG] [​IMG]
    woodysone and FOG2 like this.


    Jul 14, 2017
  13. Arondale


    Jun 7, 2018
    My Nakiri. Natural hammered instead of machined scallops blade so vegetables don't stick to blade while cutting. Enjoy ;)
  14. Seesteel


    Jul 7, 2018
    Last edited: Nov 13, 2018
  15. Robert Erickson

    Robert Erickson KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Feb 2, 2014
    Love that knife caddy!
    GABaus and Seesteel like this.
  16. Seesteel


    Jul 7, 2018
    Last edited: Nov 13, 2018
  17. Fixall

    Fixall Gold Member Gold Member

    Mar 26, 2018
    Bmurray and KnifeRep like this.
  18. Chop_chop


    Apr 21, 2013
    that foam caddy is perfect
  19. Colorodo

    Colorodo Gold Member Gold Member

    May 23, 2014
    51F387D6-A171-4F8B-B53D-A684D022AAD7.jpeg Picked these up last weekend at a garage sale, had to have them. Vernco. High carbon. Japan.
  20. timos-

    timos- KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 22, 2012
    nice score, the angle on those look just i kinda want to make a couple like that....:)

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