Kitchen knives that are crap

I try to obtain the best tools I can for particular jobs. So, I have some pretty decent kitchen knives to go along with good EDC knives, shop tools, chisels, saws, etc. Of course, there are always better and prettier ones to be had...
Now, if I could just get my kids out of college. :-)
 
Charlie Mike said:
How many people here carry knives that are valued at a couple hundred or more but have crappy knives in the kitchen?
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I have the crappiest kitchen knives.I won't buy good ones,because I know they won't be taken care of by the other people in my home.
 
My wife, bless her heart, insists...absolutely insists...on using a glass cutting board. I can hear her in there clacking the edge down on the glass. Plus, she's kind of scared of overly sharp knives. So, therefore, sadly, my kitchen knives are pretty crappy because I am not able to maintain them...so why buy good ones and smack the glass.

Kinda bums me out really.
 
HoosierQ said:
My wife, bless her heart, insists...absolutely insists...on using a glass cutting board. I can hear her in there clacking the edge down on the glass. Plus, she's kind of scared of overly sharp knives. So, therefore, sadly, my kitchen knives are pretty crappy because I am not able to maintain them...so why buy good ones and smack the glass.

Kinda bums me out really.
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Hey, I have an idea. Offer to wash the glass cutting board for her, then with your soapy hands....ooops....crash. Then, offer her a nice new poly or bamboo board. :D

Or maybe just buy some nice serrated knives that will be less affected by the glass board.
 
Cutco should work well on glass.
 
My kitchen knives are crappy and consist of a Wustoff Classic chef and untility knives. Crappy because compared to the steel on my EDCs they dull quickly with anything other than real soft foods.

Would like to eventually move up to something that at least uses VG10.
 
I have a mix of $.27 thrift store knives that I practice sharpening on due to the total abuse they receive in the kitchen when I'm not there. They are used to pry frozen foods apart, scrap cast iron pans, to cut on glass plates, metal pans, and other metal surfaces. I keep one Mac chef's knife 9" blade in the kitchen because no one else likes to use such a "large" knife. ;)

In storage we have a set of Henkles 4 star from my brother in law, a bunch of Spydercos, a second Mac Chef's knife identical to the one I have out and some select Wusthof.
 
hardheart said:
you can cut a good steak with a spoon
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True, but there's something great about making surgically-precise slices with an incredibly sharp blade. It just makes the meat taste even better. Too keep the knife edge happy, I eat on a wood cutting board at home, or a paper plate when I'm out. I won't order an expensive steak at a restaurant if it's served with a dull blade or on something that will dull mine. (As a result, I rarely order steaks when I'm out.)
 
Being a freeloader and having no idea what to do in preparing a meal outside of a grill, I don't really have many knives for the kitchen that are "mine".

Being gullible as hell and a foreigner, my mother prefers to have multiple rectangular butcher knives(can't see why). Being no more than $10 each from Chinatown, I suppose those things are a good bang for the buck when chopping up bones. Thing is, they're so chipped and rusted that I might make more progress slamming my chicken with a crowbar. Then she got suckered into buying one(thank god it was only one) "Miracle Blade" from that As Seen On TV store. The infomercial showed the classic cutting a brick in half, then finely slicing a tomato with the long serrated blade. It's funny how many people believe that crap.

Whenever I bring out my Tojiro Flash Paring knife, 3 separate people asked me if it was a Ginsu knife. I would kindly ask people not to associate my high quality knife to that travesty of cutlery.

The thing about Ginsu knives are:
-It's made by white people trying to "sound" Japanese.
-It's on TV.

Those two points guarantees that it is a piece of crap that even O.J. Simpson wouldn't have used:thumbdn:.
 
I have some junky knives for the junky tasks or for the folks that don't know how to take care of a knife. And I have some decent ones, but not Shuns. Some Gerber Balance Plus and Some A.G. Russell kitchen knives and even a couple of Kyocera ceramics, but I don't let anyone else use them. I have a set of Gerber Miming steak knives for "special occasions". It is not unusual for me to find the "junky" knives laying in the water in the sink. One of our balance plus parers was damaged by somebody putting it in the dishwasher. It caused the handle to flake off and peel. PMO.

Ed
 
being a chef i have a 26cm WÜSTHOF chefs, a 17cm WÜSTHOF Santoku, a 20 cm mundial utility, 2 mundial paring, 3 vitranox paring, a WÜSTHOF bread, a cheap cleaver, f-dick grooved flat steel, mundial sisters, and a custom round tip meat trimming knife that my dad made for his dad when he was about 17,

when i finaly get some steel i will be adding some of my own custom knifes to the set.

now the knifes i use at home are a cheap set about $90 wholesale with a block but they arnt the worst knifes i have used, they are balanced and keep an edge, the worst knifes i have used in a commercial kitchen is global knifes, don't like the balance or the steel and the divets in the handle get uncomfortable after a few hours
 
i started collecting j. a. henckels professional 's' about ten years ago. i could'nt afford to buy a complete set so i started one knife at a time. we do put them in the DW and they get steeled about once a week. my wife loves them. never could bring myself to buy the steak knives though.

every time she goes to her mothers and cooks something she always comments how crapy her knives are.
 
I see Mundials listed here frequently. I recently picked up an old Mundial 8in chef's knife at a secondhand store. I sharpened it and it is a great blade. I have no idea how old it is or what steel they used or even what type of wood the handles are. I know it is my favorite kitchen knife though.
 
Absinthe said:
theny why not get her a good knife for christmas?
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two reasons:

1. regardless of the quality you still have to maintain them and she would not do that. crappy knives are usually crappy (among other things) b/c they are dull.

2. i'm not a big fan of gifting knives. more to do with a regional taboo than anything.
 
My wife likes to use those thin flimsy cutting boards. She bought some "Pampered Chef" knives, which were better than what we had been using. She asked me to sharpen a couple, as they were getting dull. After I did that she complained that they were damaging the cutting boards, and asked me to dull them up a little. I love her dearly, but she could hurt herself on a spoon. My better kitchen knives stay in my knife box.
 
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