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

stabman said:
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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I know what you mean there oh too well. :(

I had a really nice Shun once, a paring knife and it was destroyed in less than a month..... Not by me either....

Never again....

Only cheap junk.....
 
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 see. I didn't understand that from what was said, I must have read it differently, or incorrectly. But my offer still stands. I'll send out a 4.1sun funayuki (great knife for general purpose tasks) to his wife to use if he wants. I lent this knife to Whole Foods for two weeks to be used by their whole kitchen staff (21year old culinary students) they definitely abused the knife, but it came back just fine.
 
I'm sure some on here would say I have crappy knives- but 2 of the most used were made by me so I'm sure they are crappy!! Actually only our bread knife and steak knives are crappy, 6&8" Brazilian Henkles, old school scimeter (English made family name company), my wedding cake knife and cut down Henkles Cocobolo handled, a couple of cheap old good carbon cleavers, a couple of ulu's from where my wife grew up, Dan Graves damascus paring knife/steak knife, and a stag paring knife/Old hickory combo. Not the best but I like them!
 
somber said:
I see. I didn't understand that from what was said, I must have read it differently, or incorrectly. But my offer still stands. I'll send out a 4.1sun funayuki (great knife for general purpose tasks) to his wife to use if he wants. I lent this knife to Whole Foods for two weeks to be used by their whole kitchen staff (21year old culinary students) they definitely abused the knife, but it came back just fine.
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That's a heck of a nice offer.:)
 
somber said:
I see. I didn't understand that from what was said, I must have read it differently, or incorrectly. But my offer still stands. I'll send out a 4.1sun funayuki (great knife for general purpose tasks) to his wife to use if he wants. I lent this knife to Whole Foods for two weeks to be used by their whole kitchen staff (21year old culinary students) they definitely abused the knife, but it came back just fine.
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I know he makes good knives, but no way would I subject his stuff to what the knives go through around here and in the past.

If it was just me using the knives I would have a few and I will one day. ;)
 
stabman said:
Someone needs to punch those who manufacture glass cutting boards.:mad:
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I know, talk about killing an edge in a hurry or chipping the heck out of it when they hit the corners of the board, they are evil.

Then just cutting stuff and tossing the knife in the metal sink and leaving it there without cleaning it off.

Tossing them in the drawer or the strainer hitting metal.

Using them to chip ice.

Using them as screwdrivers or other tools like a pry bar.

Cutting up stuff that a knife should never be used for....

And the list goes on...

I could sharpen my kitchen knives every day and they wouldn't stay sharp for very long believe me...
 
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I have a range from Old Hickory through Gerber (Excellent kitchen knives. Too bad about the Fiskars buyout.), to a Randall Made carving set—bought when I could take it for granted that Randall used great stag on their handles.

I have Henckels serrated steak knives to cut on ceramic plates.

I have a few cleavers and big carvers salvaged from a butcher shop.

The knives I use the most came from Costco. Chief, utility, pairing. They’re sai mai blades, made by Fujimaru. The core is VG10, between pattern wielded SUS410. They feel good in hand, hold a decent edge, slice-pair-chop well. Not bad for a $70.00 set.
 
http://www.youtube.com/watch?v=So_ZRS3MNhk

$7usd for a stainless cleaver reground with a nice convex.. works great for the hard jobs.

I use whustof and they are great. i prefer the thin french series. they may be "soft" steel, but with a rub on the steel every day for 5 seconds they stay razor sharp all year long if your technique is good. (based on meal prep, not 8 hour cheffing)
 
I don't do crap knives, anywhere. Mine aren't the best around. But they're the best I feel I can afford and the do a good job. My wife is educated in the way of the knife so she's allright.

I'll get some nicer ones someday though. But the ones I have right now are pretty nice.
 
The wife uses the furi set that I picked up on clearance for $25 at a home accessory store closure a few years back. The ones I use are some AG Russell Damascus clad vg-10 knives that I picked up in Rogers Ark that were demos. I got the 7" santoku and a 6" chef for a bill out the door.
 
I have some Dexter Russell knives for the kitchen. Don't know what steel, but it's pretty easy to sharpen.
This is pretty much the standard brand used in the food production industry; not very glamorous but really robust. I believe they are American made.
 
nope i have ja henckels. after being at my previous firm for five years i got a voucher to redeem a gift off a website. that was the only thing that i found appealing in the catalog.
 
Not here, I have over $1K in Shun Classics.

The best part is watching the wife clean them with steel wool then snap off the tips by dropping them in the sink.:mad:

Of course I left one in a pizza box then threw it away, so there's that.
 
BaliMaster5 said:
Not here, I have over $1K in Shun Classics.

The best part is watching the wife clean them with steel wool then snap off the tips by dropping them in the sink.:mad:

Of course I left one in a pizza box then threw it away, so there's that.
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Damn, all I can say is :eek::eek: OUCH. That really sucks. :(
 
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