So what knives do you use in the kitchen?

Demonic1

Demonic1

Joined
Feb 18, 2008
Messages
1,198
Busse has done quite a few steak knives, and there's the rare Nick editions, so what NON-BUSSE knives are in your wood block for kitchen EDC?
My Elmax steak knives are awesome for lots of stuff but even the AMS has a choil and that makes it hard for paring.
Any other options?
Thanks.
 
thin nick,

chicago cutlery steak knives, JA Henckels


Landi carbon fiber santoku & carving fork set




moisture and the red smoke ring:)



and these:)



 
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wouldn't it be EDB - Every Day Block?

Wustoff Classic and a much cheaper line of Wustoff steak knives.
 
Henckels Pro S set with a nasty 18 degree edge I put on them.
Nothing beats the look on the family's face when I warn them how sharp they are, and they nick themselves anyway. :rolleyes:
I am going to piglet up at least 4 Busse steak knives when I finish with the BIG stuff! :D
 
A Granton, Sheffield England,
A forged Boker from Germany,
A couple of Flint,USA
A couple of Sabatier, France,
Couple commercial fish knives from Primecut, Sweden
3 sizes of Scrapmax
ABA3
 
Kitchen knives? My ex-wife as well as former girlfriends thought nothing of tossing my prized knives (carbon steel/wood handles) in the dishwasher or water-filled sink. Perhaps there are one in a million folks out there appreciative of 'fashion designer/hide in the attic/display in a box' (ie 10-100X beyond the use-daily price) kitchen knives but the 50-100 year old "finds" I use are all I have ever wanted.
If it's looks and outrageous price you're going for I can't help you or offer advice. Garage and Estate sales (and the Lee Valley Tools Catalogue of 1997) though will turn up the occasional Solingen, Sheffield, Swedish, Sabatier-trademark etc professional knife from before 1950 when "no-stain" became all the rage and owners didn't care about how sharp or how long an edge lasted. And that was followed by the 70's auto dishwasher crowd which made sure that plastic handles became the kitchen norm for weapon of choice.
And now folks are suddenly running out in droves to buy expensive Japanese laminated knives that have no choil or bolster! They're OK (they bend easily) but a $5 American "Old Hickory" could do exactly the same thing 40 years ago but were only ever found in Project housing, tool boxes and fishing tackleboxes at the time.
 
300Six said:
Kitchen knives? My ex-wife as well as former girlfriends thought nothing of tossing my prized knives (carbon steel/wood handles) in the dishwasher or water-filled sink. Perhaps there are one in a million folks out there appreciative of 'fashion designer/hide in the attic/display in a box' (ie 10-100X beyond the use-daily price) kitchen knives but the 50-100 year old "finds" I use are all I have ever wanted.
If it's looks and outrageous price you're going for I can't help you or offer advice. Garage and Estate sales (and the Lee Valley Tools Catalogue of 1997) though will turn up the occasional Solingen, Sheffield, Swedish, Sabatier-trademark etc professional knife from before 1950 when "no-stain" became all the rage and owners didn't care about how sharp or how long an edge lasted. And that was followed by the 70's auto dishwasher crowd which made sure that plastic handles became the kitchen norm for weapon of choice.
And now folks are suddenly running out in droves to buy expensive Japanese laminated knives that have no choil or bolster! They're OK (they bend easily) but a $5 American "Old Hickory" could do exactly the same thing 40 years ago but were only ever found in Project housing, tool boxes and fishing tackleboxes at the time.
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Well aren't you just a ray of sunshine? :rolleyes:

I have a set of Henckels Professional-S which have served me quite well for a little over 16 years. More recently, I've picked up a few Shun Premiers, which are awesome for the money!
 
I'm ashamed to say that I'm still using a set of cutco and garage sale knives and am looking to replace them.

I love the EDB, that's awesome. :-)
Thanks guys, I'll be looking into these suggestions but I'll take more if you got them.
 
Global santuko and pairing knife a Wusthof bread knife and a set of Abercrombie and Fitch steak knives made back when they were a high end sporting goods store.

There are some others I would love but those get everything done.
 
Wow, love that epic set of Elmax!

Gerber balance plus have been serving me now for 23ish years...pre wife of 20.

Always on a cutting board, never cutting against anything hard and never ever in the dishwasher...great knives.

You can find them pretty cheap on that "other auction site.".....maybe on BF too, I have never checked.

Have a buddy with a $600 set of Japanese Damascus bladed something or other, his are not any sharper than mine!...mine were $180ish new...maybe $200.....his do "look" cool but I have an ashbmle that looks cool and can chop his butcher block in half!

Bottom line, buy the best you can afford, if you actually prepare food you will not regret it....if all you ever do is eat out you will never know the difference.

I had a cow the first time my girlfriend(wife) tried to put one of my knives in the dishwasher, but it did not take her long to appreciate quality cutlery...she now brings a knife with her on holidays to her moms because their knives are pathetic.
 
300Six said:
Kitchen knives? My ex-wife as well as former girlfriends thought nothing of tossing my prized knives (carbon steel/wood handles) in the dishwasher or water-filled sink. Perhaps there are one in a million folks out there appreciative of 'fashion designer/hide in the attic/display in a box' (ie 10-100X beyond the use-daily price) kitchen knives but the 50-100 year old "finds" I use are all I have ever wanted.
If it's looks and outrageous price you're going for I can't help you or offer advice. Garage and Estate sales (and the Lee Valley Tools Catalogue of 1997) though will turn up the occasional Solingen, Sheffield, Swedish, Sabatier-trademark etc professional knife from before 1950 when "no-stain" became all the rage and owners didn't care about how sharp or how long an edge lasted. And that was followed by the 70's auto dishwasher crowd which made sure that plastic handles became the kitchen norm for weapon of choice.
And now folks are suddenly running out in droves to buy expensive Japanese laminated knives that have no choil or bolster! They're OK (they bend easily) but a $5 American "Old Hickory" could do exactly the same thing 40 years ago but were only ever found in Project housing, tool boxes and fishing tackleboxes at the time.
Click to expand...
Ever think of introducing the women in your life to your knives and stating that they are never to be placed into the dish washer?
 
I did have a GF smack my Global on the sink because she was pissed at me, then say she didn't think it would hurt the blade so much. I showed her if she wanted to hit the sink with a knife she should use the Regulator! We had to get a new sink. :thumbup:
 
I got my Mom a set of those Old Hickories last year. After explaining that they were carbon steel, she proceeded to use them on onions and tomatoes, then leave them soaking in the juice long enough to get a good patina going. A few have actually started spotting but i showed her how to clean and oil them so no more problems. Wish I could afford a nice block of Elmax Steak knives, that would be sweet.
 
I don't have a dishwasher, but I am looking to go with stainless. Wish I could find a set with Elmax, that would be sweet.
 
Demonic1 said:
I don't have a dishwasher, but I am looking to go with stainless. Wish I could find a set with Elmax, that would be sweet.
Click to expand...

I married my dishwasher 15+ years ago. Got a great model. Sometimes want to get a replacement or two, but I've stuck w/this one even when it has been difficult to deal with.
 
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