Pick 3-8 knives for your kitchen.

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pacificmanitou

Joined
Apr 9, 2013
Messages
66
If you were limited to a maximum of 8 or so knives in your kitchen, what would you pick?
For me, my favorite knife is actually a very cheap but small santoku made by Chicago Cutlery. That said I also like the wusthof paring knives I have. Mostly Im wondering what others would pick as a small knife set.
 
My set:

Parer:
Bill Burke 80 parer

Petty:
Devin Thomas 150 petty

Small Gyuto/funyaki:
Murray Carter 150
Bill Burke 165 Gyuto

Guyto:
Devin Thomas 200
Bill Burke 225
Marko Tsourakan 240
Devin Thomas 270

Suji:
Bill Burke 300 Suji

Bread Knife:
Vicotorinox Konditor
GUde 32 Bread Knife


What you need:
Parer, Petty, Guyto and a Breadknife will do you good.
 
Show off! I have always lusted over your collection

I can't beat that line up, but here is my current.

Parer: Rodrigue 80mm damasteel

Petty: Devin Thomas 180mm

Short Gyuto: Carter 170 ( in a few days A.M. Tsourkan 225mm 52100)

Reg Gyuto: Devin Thomas San Mai 250 mm

Veggie Cleaver: J. Jones W2

Slicer: Michael Rader 265mm W2 tako shaped suji, J.M. Forge 270 W2 suji

I could live with only the DT gyuto,
My three would be: DT gyuto, Rader slicer, and Rodrigue paring.
 
Kalaeb:
You got some really nice ones in your collection, Ive seen pics :)
Guess you dont eat that much bread since you manage without a bread knife :)
Im a Norwegian, we need our bread :P

If you ever wanna part with the Rader, you know whom to call :P
 
oivind_dahle said:
Kalaeb:
You got some really nice ones in your collection, Ive seen pics :)
Guess you dont eat that much bread since you manage without a bread knife :)
Im a Norwegian, we need our bread :P

If you ever wanna part with the Rader, you know whom to call :P
Click to expand...

I have a offset Shun that my wife uses, I just have not found "the" bread knife. The lack of humidity where I live makes artisan styling of breads difficult to make, the crusts are usually not all that hard so my sujis work just fine.

How do you like the Gude?
 
Part of my making knives was to get what I wanted in the kitchen. 6" and 7" small cleaver or large nakiri(one for veg other for meat) 3" and 4" paring knives and an old gerber bread knife
 
Easy.
My current woods knife for a paring knife and this Kiwi brand knife for everything else. The best 5 bucks I've ever spent on a knife. Works better then my dad's Shuns.
l_KQ0Akiwi-brand-stainless-steel-8-inch-thai-chef-s-knife-no.jpg
 
I would be happy to stick with what I have.

Forschner fibrox:
Santoku
Chef's
Cimeter

No-name Asian style chef's knife, supposedly forged, does a great job

Oneida paring knife... my favorite of the bunch

Oneida bread knife

Shun sammich knife (gotta send that one in for sharpening)

Small and large Oneida boning knives that probably do a good job but I haven't really done much with them. They sharpen up nicely on a Sharpmaker.

None of it is lustworthy, they all just do the job fairly well. All of them except the Shun sharpen up very well on a sharpmaker. I try to spend my money on the ingredients.
 
I currently have two. A short henkels chefs (7"?) and henkels santoku (8"?) Have done fine for years. Just ordered a takeda 240 gyuto as steel and really really looking forward to it!

Oh and a cheap pair of sharper image parers, one partially serrated that came with a cutting board I bought.
 
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