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

I have two old beautiful Case XX knives from the 60s that don't get used...

Our Kitchen Aid knives get used a lot :-(

My BM 710 gets used on fruit and veggies. It cuts like a laser compared to the KA stuff
 
The two I use most in the kitchen are an ancient Sabatier (sp?) paring knife and a Kiwi brand cleaver (made in Taiwan) I picked up at a local Vietnamese market. Number three in the line-up is a 10" Russells butcher knife from the 40s or 50s. The cleaver is king, though.

Frank
 
I have a couple good knives in the kitchen:
Olivier Anquier 8" chefs knife. While this knife isn't a custom, it's been with me for many years. Same with a 6" and a 4" santoku from J.A. HENCKELS. The rest though, are a collective of no name old hand me down knives. I do have some kitchen knives that my grandfather used. I'd never give those up for anything modern though.
 
I actually have a complete set of global knives. Not the best, but way better than a target, or bed bath beyond set.
 
Kitchen knives? I don't believe in the concept any more. My thinned out super sharp EDC knives put "kitchen knives" to shame, and when I'm short on blade length, that's why you put a shaving edge on your 10"+ Bowie, right?
 
Cheap ones:
no name SS, 10” serrated
Pampered Chef, 10” serrated
Old Chinese carbon steel cleaver

The Chinese cleaver I got about 35 years ago, the blade is pretty good. Paid $10 back then.

The better knives:
Various Henkles and Chicago knives which were wedding gifts.
Two made in the USA Gerber Balance Plus, 4” paring and a 10” chef's knife.
Several Victronix paring knives.
Modified Ontario field knife
Assorted home made ones

I mostly use the Ontario and home made knives. My wife likes the Victronix for most stuff.

My mother in law has some inexpensive serrated knives that have lasted for over 15 years. I don't care for them, but they survive her dishwasher on a regular basis and they still cut relatively well. Not the worst serrated knives I have used, but i usually bring along one or two of my own if I think I'll be helping in the kitchen.
 
I have some Wusthof knives but they have seen better days. They're at least 20-25 years old and the edges are beaten to hell, dented everywhere. I'd like to get a new set at some point, but kitchen knives are pretty low on the priority list for me. I'd probably get a nice paring knife before anything else, or perhaps some nice steak knives.
 
Bear Claw Chris Lappe said:
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.
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I was wondering the same about RADA...they are still made in the US from what I have been able to determine. I just found two brand news sets...never used...still in the original box that were wedding presents for my parents as far as I know...that was in 1958.

I have several Victorinox kitchen knives and a set of Victorinox steak knives...they go through dishwasher just fine and are easy to sharpen.

John
 
In our kitchen no junky kitchen knives are allowed, but decent inexpensive knives are. We use both a 3" Henckels 4 Star and a 4" very thin Victorinox paring knife, a 6" thin Henckels 4 Star and a Kai turquoise Pure Komachi with CE that my wife fell in love with at a friend's house. There is also a 10" serrated Forchner bread knife. The one that rules them all for edgeholding is a Spyderco China mule (9Cr18Mo steel) with a custom fat cork handle. I also keep a 7" Shun santoku and a 8" 4 Star chef's knife in my desk for my exclusive use. They are very sharp and well taken care of. Life is too short to fool around with lame kitchen cutlery, IMO.

I agree that a kitchen knife will see more use for most of us than any other fixed blade we own.
 
my edc is US made, my kitchen knives are Chinese made.
my edc has steel name on it, my kitchen knives doesn't
my edc, I know the hardness of it, my kitchen knives, I can use them like leaf springs, maybe 35-40HRC
my kitchen knife costs me 50cents, and it doesn't have jimping on it!
Wonder if Nutnfancy's kitchen knives have jimping...
 
This is a great topic, as I have made a point of bringing in the 'old" to my kitchen, as we all are here....knife junkies...any excuse to use a GOOD knife is a good one...so, I bought an very old Carbon blade Carver, with the most lovely Stag ...knarly...the blade is thin, and just "sings"
Since then I have managed to get hold of a 6 set either side of Stag handled steak knives, and forks, I find it a real pleasure to be able to set my table with such Beautiful Stag, use it, and appreciate the beauty of the them.
I find any excuse to throw the crap that plays up out into the rubbish bin...here is a photo that I put up in Gregs great thread..this is my Carver...man...you sharpen this so quickly-and the handling of this knife does take caution...great old knocked around silver fittings-but no rattles, so with this...I am real happy in my kitchen...the traditionals come out when its time for fruit etc....
myknives001-4.jpg

myknives002-3.jpg


Here is a awesome knife that was sent to me by a great forum member-he is to me one of the great guys here, and to be given this knife by him...it goes side by side with a few others that come into the gift of a great knife-by a great guy...here is my latest GEC, the bone on this knife is just great, and the length of the blade just makes it a great pocket companion when Im in the kitchen...
myknives036.jpg
 
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I have an Elmax custom knife, quite thick for kitchen use, but I use exclusively this one for food prep, it still does well. GF doesn't want me to acquire any other quality kitchen knives, she insists on using her garbage mudlike-soft-steel knives and doesn't touch the Elmax one. Buying any other knives, be it camp, backpacking, folding or neck knives, that's another thing, she respects it as my hobby. But no top class kitchen knives for her. So I have my own one, because I cannot work with her dull rubbish knives she loves so much :D
 
We have Forschner Fibrox in the and Henckels steak knivesin our block but they aren't expensive by any means.
 
That's me. I would want very nice kitchen knives and would keep them as sharp as my other knives. But there'd be no point. My wife has control of the kitchen (I eat very well mind you...very well...home cooked...everyday). She a) doesn't like her knives sharp for some reason, and b) be a clean freak, she uses a glass cutting board so she can wash it with bleach and/or put it in the dishwasher.

So for me a) there's no point in getting good kitchen knives because she doesn't care, and b) when I do sharpen them, I sharpen them as obtuse as I can manage so they will stand up for at least a little while to the glass cutting board.

So, I'll be honest, I am that guy. Were I a bachelor (or my wife thought differently about knives), things would be different.
 
A Victorinox chef's knife, several of their paring knives (serrated and non), a Tramontina sandwich knife, an old Gerber "Gungnir" steel, and a bunch of antiques. Expensive? No. Great kitchen knives? Hell yes. :D
 
HoosierQ said:
That's me. I would want very nice kitchen knives and would keep them as sharp as my other knives. But there'd be no point. My wife has control of the kitchen (I eat very well mind you...very well...home cooked...everyday). She a) doesn't like her knives sharp for some reason, and b) be a clean freak, she uses a glass cutting board so she can wash it with bleach and/or put it in the dishwasher.

So for me a) there's no point in getting good kitchen knives because she doesn't care, and b) when I do sharpen them, I sharpen them as obtuse as I can manage so they will stand up for at least a little while to the glass cutting board.

So, I'll be honest, I am that guy. Were I a bachelor (or my wife thought differently about knives), things would be different.
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That is the best answer I have seen yet in this thread for not spending a ton on kitchen knives. :D
 
I just use my edc to cut food these days. but I do have a set of sunbeam steak knives that i use ALOT they were like 10 bucks for 6 and their realy not to shaby. The rest are trash besides some old hickory ones from god knows what era.
 
Mine are medium. Henkles, Wustoff etc. Still, I use my Spyderco millitary as much as any of them.
 
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