Knife collectors and kitchen knives

P

Pyaoliang

Joined
Apr 24, 2011
Messages
418
Just out of curiosity... But for those of us who are particular about the knives that go in to your pockets, are you as particular about what knives you use in the kitchen? I have thousands of dollars worth of knives in my collection, but my kitchen set is a $40 Ronco set. :barf: Is that blasphemous for a knife collector?
 
i own a pretty good selection of kitchen cutlery, prices ranging from a few dollars to a few hundred. i tend to buy knives based on function and/or to fill a particular roll.

pyaoliang, sounds like it's time for you to add to your kitchen cutlery collection ;)

p.s. i actually have my eye on a new chef's knife :D
 
I have a full set of George Wostenholm (of Sheffield) kitchen knives, a Joseph Rodgers (of Sheffield) carving set that belonged to my grandmother (as well as her Rodgers steak and fish knives), and some other Sheffield-made knives. They've all had a lot of use!
 
I don't have any kitchen knife set, but some low or medium priced knives I've accumulated over the years. I've kind of "rediscovered" my kitchen knives since I started getting into sharpening (not just honing). I don't think I'll get any higher end kitchen knives before I'm confident that I can sharpen it easily and nicely freehand or until I feel that the ones I have aren't enough.
 
Maybe I'm a little off, but I find it odd that a lot of people will spend more on one pocket knife than on a set of kitchen knives. I actually use my kitchen knives A LOT, more than anything I carry in my pocket on any given day. I know some people use knives at work, but honestly, how many things does the average person cut in a day? To me the joy of owning a knife is in using it. I do like to cook and owning kitchen knives that I enjoy using makes prepping food much less of a chore.
 
jstrykr74 said:
Maybe I'm a little off, but I find it odd that a lot of people will spend more on one pocket knife than on a set of kitchen knives. I actually use my kitchen knives A LOT, more than anything I carry in my pocket on any given day. I know some people use knives at work, but honestly, how many things does the average person cut in a day? To me the joy of owning a knife is in using it. I do like to cook and owning kitchen knives that I enjoy using makes prepping food much less of a chore.
Click to expand...

I think that this is what my post was getting at. I have a ton of pocket knives, but my kitchen knives suck! I grew up thinking Henckels and Cutco were good... I wouldn't mind getting a Shun set.
 
Start the kitchen knife discovery journey with just 1 good kitchen knife, get more once you figure out a few more things about kitchen cutlery. High end Shun knives in SG2 are quite nice but there are better choices for your money. Going from pocket to kitchen - an Ultimatum M390 would be a great transition. Oh hey, I want one too.
 
To me, a knife is a knife. I have no new knives in mind because I'm primarily a user and am as happy with my kitchen knives as with my EDCs, hunting, fishing and camping knives. My kitchen knives range from cheap to very expensive. Anymore, I almost never buy a knife just to be a proud owner.
 
bluntcut said:
Start the kitchen knife discovery journey with just 1 good kitchen knife, get more once you figure out a few more things about kitchen cutlery. High end Shun knives in SG2 are quite nice but there are better choices for your money. Going from pocket to kitchen - an Ultimatum M390 would be a great transition. Oh hey, I want one too.
Click to expand...

i actually have my eye on an artifex right now.
 
Sadly my wife neither appreciates a good knife or a sharp knife. What she does like is cleanliness. So we have a glass cutting board. That's right...a knife nut with a glass cutting board. So I don't bother buying nice kitchen knives or even sharpening the ones I have. It's sad. Were I the one using them (if I were a bachelor or the cook in the family) you better believe that my kitchen knives would be as sharp and as well cared for as my other knives. But she's a great cook and feeds me way better than I could feed myself so dull knives in the kitchen it is.
 
HoosierQ said:
Sadly my wife neither appreciates a good knife or a sharp knife. What she does like is cleanliness. So we have a glass cutting board. That's right...a knife nut with a glass cutting board. So I don't bother buying nice kitchen knives or even sharpening the ones I have. It's sad. Were I the one using them (if I were a bachelor or the cook in the family) you better believe that my kitchen knives would be as sharp and as well cared for as my other knives. But she's a great cook and feeds me way better than I could feed myself so dull knives in the kitchen it is.
Click to expand...

why don't you just buy a proper cutting board? look into rubber cutting boards like sani-tuff, they don't absorb any liquids or odors. and if she's that worried about cleanliness, those boards are NSF, USDA and FDA certified.
 
I use good knives in the kitchen also, missing is a Shun paring knife
attachment.php
attachment.php
attachment.php
 
I collect and use kitchen knives.
This is what I have so far with a few more being made.
k002-2.jpg


Left to Right
1 - Yanagiba by Stacy Apelt
2 - Ichimonji
3 - Suji by Pierre Rodrigue
4 - Gyuto by Mike Davis, Mike Henry handle
5 - Petty by Mike Davis, Mike Henry handle

Before using good kitchen knives I had no idea what I was missing.
When my wife asked about using them I told her you all have to do is aim them, the knife does the rest.
 
Your most used cutlery is in the kitchen.

I am a fan of moderately priced kitchen cutlery.

If you know how to sharpen the performance of your cutlery can be improved beyond the factory edge. That makes cheaper cutlery more viable for kitchen use.

I wish I had the budget for some higher end cutlery in the kitchen as well as my EDC and field knives. I guess I will have to hone what I have and keep dreaming.
 
Hard H2O said:
Your most used cutlery is in the kitchen.

I am a fan of moderately priced kitchen cutlery.

If you know how to sharpen the performance of your cutlery can be improved beyond the factory edge. That makes cheaper cutlery more viable for kitchen use.

I wish I had the budget for some higher end cutlery in the kitchen as well as my EDC and field knives. I guess I will have to hone what I have and keep dreaming.
Click to expand...

i agree. being able to sharpen well, especially if you know a little about different steels and edge geometry can enable you to increase the performance of any knife.

think about it like this, cheaper knives need to be sharpened more often, that's a good way to practice sharpening.

very good, but moderately priced kitchen knives do exist.
 
This is especially true if you're prepared to go for carbon steel kitchen knives. Performance wise, it's hard to beat carbons by Thiers-Issard, Robert Herder, Fujiwara, Hiromoto or Misono. Prices range for a chef knife $70-200.
 
You must log in or register to reply here.
Back
Top