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

I don't have expensive kitchen knives for the same reason as a lot of others have mentioned. The wife just doesn't take care of them. High end in our kitchen is Kershaw.
 
Just because knives aren't made in the U.S. doesn't mean they are crap. I use Victorinox in my Kitchen and am very happy with them. I got rid of all the really junky stuff and just kept those and some Old Hickorys.

You really don't need a ton of knives in the kitchen , nor do you need to spend a lot of money on them , IMO.

8-10" chef's knife
Pairing knife
Boning knife
Serrated bread knife.

Anthony Bourdain was right;)
 
My kitchen knives are all Forschner/Victorinox, and they work great for me, don't cost a lot so if the out of town company does something stupid with one, I don't have a cow. I noticed that my cousin who is a trained chef, used them in his Deli.
 
GaryXD said:
I don't have expensive kitchen knives for the same reason as a lot of others have mentioned. The wife just doesn't take care of them. High end in our kitchen is Kershaw.
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Why the heck would anyone get something like a Murry Carter or one of the Expensive Japanese blades only to have it beat to crap, abused and end up with a broken tip and serrated edge in a very short time. ;)

Heck one can buy a whole set or 4 sets for what one of those knives cost.....
 
I am making myself a few kitchen knives, trying O1 steel, maybe a great stainless next. There is so much pleasure to use great knives, I can't imagine not wanting them in the kitchen where knives are used so much. Educate your family in the qualities of the knife and why they need special knife care, hide them from guests if you think you need to. Most typical kitchen knives are just too soft and don't hold an edge.
 
We've got a set of Henkels, which are fine, but my wife, a serial knife abuser, prefers an aluminum-handled paring knife with a 420J blade that goes dull by looking at it. Sigh... I use my good knives in the kitchen but don't share.
 
David Metzger said:
I am making myself a few kitchen knives, trying O1 steel, maybe a great stainless next. There is so much pleasure to use great knives, I can't imagine not wanting them in the kitchen where knives are used so much. Educate your family in the qualities of the knife and why they need special knife care, hide them from guests if you think you need to. Most typical kitchen knives are just too soft and don't hold an edge.
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Educate the family... ROFL

Most would be a better chance in winning the Lottery....

It's like talking to a brick, but at least the brick will stay in one place and listen.....
 
Guilty. With the exception of a couple of Spyderco kitchen blades.

Other than that, my kitchen knives are pieces collected over the years. They'll do until I get my 'dream set' of kitchen knives: a complete set of Wustoff blades.
 
I'm fond of cooking, and using a quality tool in something that I enjoy doing, just makes it that more pleasurable of an experience. That being said, I haven't spent over $175 for a kitchen knife. Which is way below what I've spent on a folder.

I also still have a $30 kitchen knife that I use frequently- just more visits to the sharpening stone.
 
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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I have to second Ankersons reply :D Excellent answer!
 
Count me in but at least I can now use the excuse I live with my mother-inlaw! I do sneak and use my Opinels for kitchen knives every now and then!
 
Ankerson said:
Why the heck would anyone get something like a Murry Carter or one of the Expensive Japanese blades only to have it beat to crap, abused and end up with a broken tip and serrated edge in a very short time. ;)

Heck one can buy a whole set or 4 sets for what one of those knives cost.....
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If you cover shipping I'll send you one of my Carter's. Statements like that backed up with no experience really interest me.

You'll never see Murray make a serrated edge, either.
 
somber said:
If you cover shipping I'll send you one of my Carter's. Statements like that backed up with no experience really interest me.

You'll never see Murray make a serrated edge, either.
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You didn't read my post....... Reading is important, that saves issues.... ;)

end up with a broken tip and serrated edge
 
But his knives don't get like that. They're perfectly usable knives, and I would say that 90% of the knives that come in from our customers are from OTHER COMPANIES and not Murray's knives. My offer still stands anytime. :thumbup:
 
somber said:
But his knives don't get like that. They're perfectly usable knives, and I would say that 90% of the knives that come in from our customers are from OTHER COMPANIES and not Murray's knives. My offer still stands anytime. :thumbup:
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I have used them before, they are nice, and I am sure most who own them keep them far away from idiots.... Like I do with my Customs...
 
somber said:
If you cover shipping I'll send you one of my Carter's. Statements like that backed up with no experience really interest me.

You'll never see Murray make a serrated edge, either.
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He's saying that his wife will beat the living s#$* out of the knife, thus making a broken tipped, serrated edge.
My wife wouldn't beat it up quite that badly, but it wouldn't keep an edge for all that long, that's for sure.
 
stabman said:
He's saying that his wife will beat the living s#$* out of the knife, thus making a broken tipped, serrated edge.
My wife wouldn't beat it up quite that badly, but it wouldn't keep an edge for all that long, that's for sure.
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I thought about getting a few of his more than once, but then I thought about it thinking about what they would be subjected too.....

They aren't that bad cost wise at around $150 - $190 or so for the Laminated Stainless blades.
 
One of these days I'll get some decent kitchen knives (they're really my previously secret knife shame:(), but I know they won't stay pretty.
 
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