Lets talk kitchen knives and cutting gear...

J

Justabuyer

Joined
May 7, 2006
Messages
3,338
Lets see your Kitchen cutters and boards

Here is my set and my new cutting board! I have a mix of Wustoff
Bark River and Shun. In the design department I give top honors to BRK&T. Followed by Wustoff then Shun. Shun is last because the fake Damascus is stupid.

In the Fit and finish department its Shun, then Wustoff followed by BRK&T. Shuns are perfect period. Wustoff simply does not finish the knife... come on polish the spin a little after it gets cut....Geez. BRK&T trails because they are all over the place. Handle look changes in the same line during the first production? Noticeable gaps in handle fit, mostly at the strange little metal flourish on some of the knives. I had to buy and sell several to get a set with out issues. Still I like them.

All the knives work great. Oddly I find myself reaching for the BRK&T Small Santuku and Small chefs knife the most. Both The BRK&T and Shun hold better edges than the Wustoff. When it comes time to sharpen the knives in the configuration they originally come with...the BRK&T runs away from the others. CONVEX is so damned easy to deal with. My Shun and Wustoffs have all been modified to convex.

I am missing one or two knives still. I need a boner and a Carver. I think I will use a BRK&T Canadian sportsman for the boner and a Shun for the slicer.
Anyway here are the pictures.
cutting_board.jpg

small_knives.jpg

set.jpg
 
Im a big fan of the Wusthof Boning knife . I to run a mixed bag of Wusthof and Shuns . The Wusthof is a snap to sharpen , and is very tuff - a needed attribute in a boning knife - its a abusive job . My faves are the Wusthof Santoku , and the Shun Chinese cleaver . I use a Wusthof boning knife , and a Global mini Santoku for most of my vegtable prep chores .

YMMV,

Chris
 
I gave up My Henckels and went to Shun. That VG-10 makes a great blade .The fake damascus ? People ask 'what kind of knife is that , where did you get it ?'
 
I recently bought myself three custom knives from Ichimonji-Kichikuni in Sakai Japan. these are made with Yasuki high carbon No.2 Steel that is fully blacksmith welded between the outer iron. As a result, the blade can obtain both high carbon steel and soft iron characters. The blade with the construction of hard steel for cutting edge and of soft iron for body provides easiness to re-sharpen, exquisite sharpness, tenacity and durability. The handle material on these are magnolia wood with horn bolsters. From top to bottom:
Santoku - a general purpose chefs knife
Yanagiba - for carving meat and large fish such as tuna into steaks
Usuba - for cutting veggies

kitchen2ie1.jpg
 
Absintheur said:
I recently bought myself three custom knives from Ichimonji-Kichikuni in Sakai Japan. these are made with Yasuki high carbon No.2 Steel that is fully blacksmith welded between the outer iron. As a result, the blade can obtain both high carbon steel and soft iron characters. The blade with the construction of hard steel for cutting edge and of soft iron for body provides easiness to re-sharpen, exquisite sharpness, tenacity and durability. The handle material on these are magnolia wood with horn bolsters. From top to bottom:
Santoku - a general purpose chefs knife
Yanagiba - for carving meat and large fish such as tuna into steaks
Usuba - for cutting veggies

kitchen2ie1.jpg
Click to expand...

Nice...Ichimonji-Kichikuni Are those all the knives you use?
 
I have some carbon steel knives from Warther as well, a couple of paring knives and a boning knife. The are also a couple Old Hickorys around as well.
 
cdf said:
Im a big fan of the Wusthof Boning knife . I to run a mixed bag of Wusthof and Shuns . The Wusthof is a snap to sharpen , and is very tuff - a needed attribute in a boning knife - its a abusive job . My faves are the Wusthof Santoku , and the Shun Chinese cleaver . I use a Wusthof boning knife , and a Global mini Santoku for most of my vegtable prep chores .

YMMV,

Chris
Click to expand...

Pics or we will have to assume you are not allowed knives in prison. :D
 
justabuyer - nice set!!! :thumbup:


Absintheur - how do you like your usuba?
 
geez...i just got my first ever decent kitchen knives...nothing like these tho!! i think they are 4 star henckels or something similar...no big knife yet...still lookin
 
You must log in or register to reply here.
Back
Top