So what knives do you use in the kitchen?

muphasta said:
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?
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Trying to impress women on how not to treat knives is difficult at best. Just when you get one trained the mother-in-law or a sister or a friend will drop over and when you're not looking (or you're not home) will wash the dishes or run the dishwasher. I can understand that to most women carbon steel knives tend to look dirty if all you've ever used is stainless.
Same goes for the cast iron pans that I revere. Keeping them out of soapy dish water or the dishwasher also requires vigilance.
 
300Six said:
Trying to impress women on how not to treat knives is difficult at best. Just when you get one trained the mother-in-law or a sister or a friend will drop over and when you're not looking (or you're not home) will wash the dishes or run the dishwasher. I can understand that to most women carbon steel knives tend to look dirty if all you've ever used is stainless.
Same goes for the cast iron pans that I revere. Keeping them out of soapy dish water or the dishwasher also requires vigilance.
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You need one of these!
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I have a set of Shun knives and a Ken onion 8' chef shun knife. Came with a cool wood stand that I dont use!
 
I have a full set of Shun Knives my wife got me as an engagement present back about 6 years ago. Great knives for the kitchen. Also got a few old Foster knives from back in the old days, nice carbon steel.
 
Lennyo3034 said:
I was planning on ordering one of those next paycheck. How are you liking it?
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The M390 was clearly sharpened on a power grinder at the factory, so the initial edge if it comes like that (mine came with the upgraded edge even though I didn't pay for it) won't knock your socks off. As you start to sharpen it yourself it perks up quite a bit. As you can see though, I like kitchen lasers so I brought the apex bevel back to about 20 degrees inclusive and ran a micro bevel on it. I absolutely love it, its a great kitchen knife, definitely recommended.

Its not a small knife by any stretch, about as much chef's knife as most people can handle, but I thought I'd like a little more as its my kitchen do everything tool so I also bought its larger AEB-L cousin. That knife I initially had some issues with, in part due to power grinding from the factory, and in part because of my own sharpening technique. I since changed my technique, and ran it at 15 degrees inclusive and it appears to be improving significantly in performance. Its the polar opposite of M390 though.

If you like high carbide steels, the M390 artifex is IMHO a must buy. :P Especially since, lets be honest, most of us would be in trouble with our spouses if we got a custom shop Busse kitchen knife. ;)
 
My fiancee uses a Mora Companion (stainless; I didn't look close enough when ordering it) for most things and a Victorinox chef knife for bigger jobs. I tend to use my Busse LMS most often and my TGLB occasionally for larger jobs in the kitchen.
 
My kitchen knifes are mostly Shigefusa's, Yoshiaki Fujiwara Kato's, Takeda's and Yoshikane.
I had a couple customs made as well, but neither lived up to the hype, So I got rid of them.
 
knife hunter said:
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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Oh my.....what would the orange and blue Florida Gator set set me back? Awesome!
 
I use my NIP in the kitchen a lot! It's handy for things that you wouldn't imagine, like opening tough plastic bags, separating frozen foods, I don't know,.... but it's a great tool to have in the kitchen, and anywhere else.
 
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Somehow they keep multiplying in my shop...:eek:
 
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