Okay, let's all be honest here....

ono724

ono724

Joined
Jul 17, 2010
Messages
1,490
How many of us knifeaholics have a variety of exceptional quality knives, but their kitchen knives are cheap "made in (somewhere other than the US)" POS?

My hand is raised, I'll sharpen our kitchen knives, but truth be told, they're junk! :D
 
My kitchen knives are absolute trash, other than two custom paring knives in 154CM steel.
And the cleaver I forged, it's pretty sweet.:)
Every single other knife in the kitchen is garbage.
 
Yep, mine are junk because the other people who use them don't really know how to use knives properly and don't care to learn. I have a thin general purpose slicer which they use to chop with, a cleaver that they use to cut veggies with, and a paring knife that they use like a box cutter. I do sharpen often so they are sharp though.
 
Not me. I do have some junk kitchen knives sitting around from before I got into the knife hobby, but the only two I currently use are more recent (and far higher quality!) acquisitions: a 4" Shun Classic paring knife and a 3.8 sun (approx. 4.5") Murray Carter International Pro paring/utility knife. :D
 
Yeah, i just have a KitchenAid set I picked up at WalMart or something. I'm really glad I don't have an expensive set, because after moving in with my current housemates I have to sharpen them practically every time anyone but me makes dinner. They'll do things like chop directly on the hard counter top, or use the sharp edge of the blade to scrape meat off said counter-top, blunt the tip by stabbing into a pan of brownies, etc. I've reworked the tip and reground one particular knife so much it's starting to look like a Wharncliffe.
 
My kitchen knives are junk because Mrs. Iuke sometimes takes shortcuts and skips the cutting board completely, opting for the ceramic counter top instead:eek:
I'm not about to give her access to a Shun or any of my fine Bark River knives:D
 
Almost all of ours is RADA Cutlery, not sure if that's considered good or bad, but we've got some that are near about 40 years old and have gone through countless dishwasher cycles, and are still going strong.
 
I sold some production safe queens a couple of years ago and bought a 8" Shun Kaji chef's knife and a Shun Kaji paring knife.
Those two along with a little Queen paring knife are about all I ever use. My wife uses the Calphalons. She is afraid of the Shuns.:D
 
I am an avid cook and I have a pretty decent selection kitchen cutlery. My kitchen knives range from a few dollars to a few hundred and everything in between.
 
We 'had' mostly junk kitchen knives but are replacing with quallity cuterly as we go. Most recent, I picked up a Case 8" chef knife & the wife loves it. We also recently found an older Russel "Green River" butcher knife that has become her go-to knife when she needs size.
 
Other way around for me, actually. I had gotten out of the habit of carrying a pocket knife, got into cooking, got some quality knives on the recommendation of a chef friend of mine. Only started carrying a decent blade around again a couple of years ago, and now I seem to be on a buying frenzy.
 
All of mine are "hand me downs" from like 30 years ago....bent tips, and burn marks on them from when i used to make em glow with a lighter when i was a kid:)

Most of my "good knives" are ones that my friend stole for me from "Outback Steakhouse" about a decade ago:p
 
definentley my family doesnt know how to handle good knives my mom used my case large trapper as an ice pick once
 
well technically yes i do, but i almost never use them in favor of whatever im EDCing, except for when i need a chopper, then i pull out the kuk and all hell breaks loose :D
 
Yup, in my house the kitchen cutlery is a crappy chinese made knife block. And the block itself is knife dulling stainless steel at that; I probably spent more on my mini fox river than my family spent on that whole knife block. We have some overpriced but nice cutco steak knives though.
 
Our family has hong kong stainless, fully serrated knives that have lasted for upwards of 15 years, but are in serious need on an upgrade. the handles are falling off, all the tips are turning, and there is no chance of a replacement in the near future. I was able to get 1 plain edged knife that has been working much better, but that is about it
 
IUKE12 said:
My kitchen knives are junk because Mrs. Iuke sometimes takes shortcuts and skips the cutting board completely, opting for the ceramic counter top instead:eek:
Click to expand...


Too funny -- thought that was just my house. I just got everyone trained not to put the good kitch knives in the dishwasher. So they lay on the counter for me to hand wash :P
 
Shun set in the spaghetti block. The Japanese and US hand forged reside in the knife drawer.
 
I was thinking about this about a week ago but didnt think that it would find a warm welcome here since i dont know what everyone with $600 knives has to cut up their veggies/meat. im glad you opened the can of worms since i dont have crap in my kitchen, however i did add a remy levine to my chopping block since it wasnt seeing any use. now its the king of my kitchen (since in the land of the blind the man with one eye is king)
 
mine are garbage... for now. talking to a custom maker about remedying that as soon as i have money... which may be a problem haha
 
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