What do you use in the kitchen?

G

gkeenang

Joined
Mar 8, 2012
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139
Hi, I have only 1 quality kitchen knife so far and its a 8 inch kiritsuke from shun using the vg10 steel. What do you stock your kitchen with? and how many knives do you use in the kitchen?
 
We have a main set of Henckels great knives easy to sharpen and cut very well. We have dozens of knives acclimated over the years. Many of which are high carbon knives, it takes a lot of sharping to keep them sharp and they can be made very sharp, we like our meat sliced very thin, that requires a sharp knife.

Second too many people use dull knives making them dangerous to use, so it's my job to keep the knives in top shape.
 
I have a bunch of Masakage knives in hitachi shirogami #2 steel and aogami super. And a set of Henkels to beat on.
 
I have a set of Henckels Pro and several of my grandfathers Russel knives that he used to butcher every calf and pig he ate on his farm for decades.
One day I would like to buy a few pieces of Shun or possibly a few custom kitchen blades.


Sent via telegraph with the same fingers I use to sip whiskey.
 
Victorinox Fibox 8" Chef, MAC 7" Santoku, MAC 4" paring. Global 5" utility. Just bought an Enso HD Damascus 2 knife set..8" Chef and paring knife..beautiful set.
As good or better than Shuns for less money.
 
JCK Kagayaki Carbonext 240 gyuto. I had a Hattori "forum knife" 270 suji in VG 10 for a while and really liked it, but I sold it. I bought them both as patterns. Maybe I should keep one of my own knives at some point. LOL
 
I primarily use a Shun Classic Asian Cook's knife (7") and a Shun Classic 6.5" Nakiri made with VG-MAX steel.

We've got others - more Shuns, three Henckels, two Richmond AEB-L (made by Lamson-Goodnow), some old Chicago Cutlery from the late 80s.

Even some of those colorful knives with the blades painted to match the plastic handles made by KAI that were very inexpensive. Those are the ones I pull out if I need to cut something on a ceramic plate. It dulls the blade but they respond well to steeling and take a good edge quickly on stones or strops, so they are easy to keep sharp.

So yeah, too many kitchen knives and definitely some redundancy.
 
Joe calton customs. Have a Josh Mason paring knife that I also use. Have another gedraitis custom utility on the way.
 
I have changed out my kitchen knives. I now have customs from Big Chris.
Kitchen chopper, large kitchen knife, two paring knives, one filet and a utility knife called the Wolverine.
The blade steel includes S30V, 10V and M4
 
I have a K Sabatier Chef, a couple Henckels that I got 30 years ago and some Global......And my wife is only allowed to use a serrated cheap Henckel set I gave her to abuse. I caught her using one to pry a nail.....that is why it's her set.
 
Set of older calphalon and a set of older Ginsu knives. Don't hate the Ginsu actually have held up pretty well through the years.
 
I have just one and it's an old forgecraft kitchen knife. I bought it for a couple bucks and I gotta say it was money well spent. I believe they say the steel is 1095 but I'm not sure. I do know it will take a nice sharp edge even with my skills and hold it pretty good.
 
I've got a few Shuns (Premier, Classic, Kanso, and Sora). Also, a Spyderco Chef and two serrated utility knives, a Victorinox set, and an ESEE set that I picked up a while back. I use the Shuns and the Spyderco utility knives the most.

Similar to what screwdriver posted above, my wife is only allowed to use the KAI knives, but I sharpen them up nicely for her. We also have a separate cheap knife drawer. She doesn't have an appreciation for the others anyway, she's so accustomed to crap knives that she doesn't know how to let the knife do the work. The sound of her hacking away on the cutting board would make most of us cringe, and she even has been known to commit the ultimate sin of putting knives in the dishwasher :eek:.





 
It's amazing how many people in the knife community carry $500+ folders, have $200+ fixed blades, etc., but don't have a decent kitchen knife!

Treat yourself, you won't regret it. There are tons of great options under $100. A site I recommend is http://www.chefknivestogo.com/.

What I'm using nowadays (nothing expensive):

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- A Fujitake chef's knife I picked up in Tokyo. VG-10 steel. The price was fairly low ($85 I think), but the quality is very high. Nice thin blade stock and a seemingly excellent heat treat (takes and holds a great edge).

- Jantz Supply chef's knife (440C steel) with c-tek scales (with red G10 liners) by Knockwood Blades. Great blade at a low price, easy to keep razor sharp, and the handle work is spectacular.

- A custom cleaver made in Poland by a guy named Mark. I've used this for chopping through a few bones since I got it, and it has performed beautifully.

- L'econome paring knife. Cheap, very thin, and easy to keep razor sharp. The perfect paring knife.
 
brancron said:
It's amazing how many people in the knife community carry $500+ folders, have $200+ fixed blades, etc., but don't have a decent kitchen knife!
Click to expand...

My wife does most of the stuff in the kitchen.
She likes the kitchen knives to be cheap and relatively dull...she complains when I sharpen them.
They have lots of dings and edge dents from forks and spoons. :)

When I go do something in the kitchen, I just use whichever of my knives I feel like using, because I already have a bunch of knives. :thumbup:

I offered to get my wife some better knives for the kitchen, and she said no.
She likes an expensive, sharp knife for pocket carry (she has me sharpen those for her when they get dull), but she wants cheap dull knives for food. :D
 
I use whatever knife is on my belt.
 
For years and years, my "hi-end" kitchen knives were a J.A. Henckel 7" Santoku, Zyliss 3.5" and 4" Paring, and a large set of Chicago Cutlery Bio-Curves.

Since joining BF, I've added a Victorinox Fibrox 8" Chef, Shun Kanso 8" Chef, Tojiro DP 7" Gyuto, and Zwilling Henckel Pro 5.5" Preps and 4" Utility.

The Tojiro Gyuto, Henckel Pro Preps, and Zyliss Parings are currently the most used.
 
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