Show Me Your Most Used Kitchen Knife

[bkrosco]

I would like to see what knife gets the most use in your kitchen!!

 

[Tony_A]

(Sorry for the dark pic)

The left knife has been in use, both in my kitchen now and a relative's previously, for nearly 30 years. I don't remember the brand, but it seems to be a fairly cheap knife. It used to be over twice as wide when new. Now, after being used + sharpened so much, it's more of a pairing knife.


The right one is the one that gets the most use in my kitchen currently. A Granton brand knife. IMO, the only company that makes this style of knife properly----with the scallops extending into the edge itself to create a sideways, wavy serration. Not floating above the edge and called "air pockets" by the marketing dept

 

[Ebbtide]

PJ Tomes parer and chef on top.
The bottom is good Ol' Hickory.

 

[Halbie]

I have two: a very old Henkel chef's knife and a Japanese sushi knife. Both have seen plenty of action...

 

[babakanoosh45]

I use the 110 alot. My Wife uses the Al Mar. The butcher shop special is for all the Boney Stuff...

[/IMG]

[/IMG]

 

[Hard H2O]

The Chicago Cutlery chef's, Kershaw Shun Wasabi Nakiri, and Sam's Club Tramontina Santuko probably divide equal time depending upon what is being sliced, diced, or otherwise broken down. The two Chicago Cutlery serrateds excel at deanimating pineapple. I need to get a cleaver and a nice slicer.

The Chicagos are in dire need of rehandling.

 

[cabron50]

I posted a similar pic in another thread a while back. It's a Rada paring knife that belonged to my grandmother. It still sees regular use.

 

[Kazeryu]

Toss-up between an opinel #8 (in carbon) or my med douk-douk.