Kitchen use

M

Maymay

Joined
Jan 2, 2016
Messages
8
What are some of the best blades for kitchen use? Thank you in advance for your response. Mainly from HI.
Is the silent hero from Tops a good option?
 
Well first off, whatever is in my pocket or on my hip at the time, which is usually my IBBB :)

I keep a Kumar Karda in the utensil drawer, and a 12" Siru in another. Used a KLVUK to carve the Thanksgiving turkey. VBCAKs and Kagas Kagnes are good too. Just scored a 14" Kumar Karda for another kitchen blade, and I also have a chef's knife and mini cleaver on special order. Right now that Kumar Karda is my go-to.

Since this is the main forum, I'm only mentioning HI blades.
 
Welcome Maymay.

Your name is the phonetic equivalent of "little sister" in Mandarin. Is that a coincidence?

You may want to consider the knife described in the "failure to communicate" thread. It has some potential as a heavy-duty kitchen knife.

If that looks interesting you may wish to contact Yangdu. She should have several coming available soon.
 
[video=youtube;0DHGlhFJH0g]https://www.youtube.com/watch?v=0DHGlhFJH0g[/video]

17in. hi ww2 used by one of our members who is a proper professional chef... :)
 
I really enjoy that video. I'm going to try my dui chirra this summer to fillet Northern Pike and it's karda to remove the y-bones
 
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