Kitchen knives that are crap

[Charlie Mike]

How many people here carry knives that are valued at a couple hundred or more but have crappy knives in the kitchen?

 

[jms2021]

I actually started on higher end knives with a Shun kitchen knife I do have a cheap set that I am slowly replacing with better knives or hopefully, ones I make soon :thumbup:

 

[Dan Keffeler]

I make my kitchen knives

 

[Ankerson]

I have both good ones and crap ones.

 

[Charlie Mike]

My in-laws gave us a small set of low grade JA Henkels. They looked so abused and I need to sharpen them sometime. I never get around to it though... I usually end up using my EDC in the kitchen.

 

[Phillip Dobson]

I'm down to a just a little paring knife right now (the one in my avatar). That will be remedied as soon as my new belts come in and I finish up my 7.5" chef in CF and stabilized amboyna. I'm going to everything I can to keep this one.

 

[VictGerbSogCamill]

Me. I don't own any knives that are a couple hundred dollars, but my kitchen knives are crap. My wife went to get some new kitchen knives at a home show, asked me if I wanted to go and I said no thanks ( I should have went ), I mean I love knives, but never gave kitchen knives a thought. UNTIL she came home with what looked like a nice set, except every knife was serrated. The butcher (chef) knife, bread knife, paring knife, steak knives, the whole set. They just rip/tear food apart, no finesse.

 

[Charlie Mike]

I can't stand serrations. Did your wife get Cutco?

 

[monger4142]

I can't stand serrations. Did your wife get Cutco?

you cut your steak with a plain edge?

 

[Charlie Mike]

you cut your steak with a plain edge?

Every time. On my wife's birthday, I used this one... at Tahoe Joe's.

[youtube]uYhR_V0vmIs[/youtube]

 

[Rob41]

you cut your steak with a plain edge?

If it's a good steak and a sharp knife...yep. I usually use my carbon opi#8 to slice up a nice juicy steak. As far as kitchen knifes I have some From Wal-Mart. NO serations, full tang, and I keep them sharp.

 

[MVF]

Except for a Spyderco I got her as a test, Cutco is the best we have in the kitchen. Even after I stressed about proper care and she promised, the Spyderco is always in the dishwasher or thrown in the drawer.

I do my best to keep it sharp and just ignore the Cutcos. Oh, well! I'd love to experience a good set of kitchen knives, but I guess that's just more $$ for MY knives.

 

[Obsessed with Edges]

A while back, I picked up a couple of cheap kitchen knives at Walmart or the grocery store, just to use to practice my sharpening/stropping. One of them is a no-name santoku w/granton grooves, the other is a Chinese-made 'Chicago Cutlery' 6" utility knife. I didn't spend more than maybe $7 or $8 for each. Sharpening was easy (I used my GATCO to put a more acute bevel on each of them), and they respond very well to stropping. Surprisingly, I can tree-top hairs from my arm with the Chicago Cutlery knife (and it'll slice a tomato like there's no tomorrow). The santoku is almost as sharp. I don't really expect either knife to actually HOLD an edge for very long, but that's fine. I keep my stropping 'muscle memory' in practice by touching them up after every other use or so. Between the two, I have pretty much everything covered in the kitchen.

 

[hardheart]

you cut your steak with a plain edge?

you can cut a good steak with a spoon

 

[Apebrains]

This thread cracked me up. Why? Because it's absolutely the case.

 

[Obsessed with Edges]

you cut your steak with a plain edge?

With a nicely reprofiled & polished plain edge, it's the only way. Goes through a steak like it was butter. I'll never cut a steak with a serrated edge again.

 

[sambo.]

butterknives aside, i've bought four knives in my kitchen. an 8" Mundial (the pumpkin/watermelon knife), 2x 6" and a 3" Forme's. there's also a 4 1/2" Global that was a gift and sees the most use.

there's also a veritable ton of crap knives in my kitchen, none of which i bought and none of which i use, except for the breadknife. they mostly came with a share house who's lease i took over. i'm not entirely sure why i keep some of them to be honest.

along with the aforementioned share house collection were some worthwhile finds. two 13"ish long, very thin and flexible, vintage Swedish made (Crown & Anchor, Eskiltuna) carbon steel carving knifes that can take cellophane thin wafers off a christmas ham.

 

[dsmegst]

We have 2 complete crap-tastic sets of kitchen knives and a big Cutco set in storage. I bought a few Shuns for the wife but she keeps cutting herself with them.

Just tonight, she cut herself while trying to brush off something stuck to the Shun's blade. She still practices bad knife habits with sharp knives and they keep biting her.

As for the crappy knives, at least they've been reprofiled and have decent edges, even if they lose it quickly.

 

[Rat Finkenstein]

you cut your steak with a plain edge?

I can cut my steak with a fork.

 

[thombrogan]

My kitchen knives are among the best knives I own. Goodies from Larrin Thomas, Shun, Moritaka, Mundial, Spyderco, and Forschner are all in the block right know.

My wife's go-to knife is a Mundial 6" serrated utility knife. It's the ultimate knife for cooks who want a sharp knife without following the sissy instructions of not cutting on plates or running through the dishwasher.