What do you use in the kitchen?

[Armadew]

Victorinox and Tupperware mostly.

 

[ocnLogan]

I also find it interesting that many don't have a good (or even decent) kitchen knife, but have fancy other knives. All things considered, my kitchen knives see way more use than my other knives. Each one of mine sees almost daily use, sometime multiple times per day. And also, my wife now appreciates good knives, and so she understands my other knives a bit better .

I find that Tojiro DP is one of the best values out there for kitchen knives. Think a Shun, but at 1/3 - 1/2 the price (more or less). They're VG10 that seems to be HT'd pretty well, with a good solid handle, good geometry, with good designs. Also, mine are between $45 and 70.

This is my kitchen setup: Not my photos, but these are the knives I have. They vary in price from ~$70 to about $10. Most were in the $30-$40 range.

10in Victorinox Fibrox serrated bread knife

10in Tojiro DP Gyuto

7in Victorinox Fibrox santoku

6in Tojiro DP Nakiri

(2) Opinel 112 paring knives

 

[Franciscomv]

Although I've got a couple of custom kitchen knives, the two I use the most for my meal prep are and old carbon steel Herder with a poorly fitted stag handle (my first try as a 10 year old) and a small stainless pukko that I made the handle for as well (can't remember the brand of the blade).

The Herder has a nice, thin 5" spear point blade, quite well suited to my cooking needs. The Scandi was just my "around the house EDC" and somehow ended up in my kitchen.

My girlfriend and I are both athletes, so our meals are pretty simple affairs. Any half decent knife can slice chicken breasts and veggies. Right now we're away from home and we've been using a Marttini Lapland knife for kitchen duties.

I usually get my friends and family either Victorinox, Wenger or Boker kitchen knives. Boker has a factory down here and offers a line of 440C knives that are OK for the money.

 

[OldNavy]

there are a few other odds & ends, but these are the major players.

 

[TimmyJ]

 

[mb>]

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 .

That drawer organizer is just what I've been looking for. Where'd yo find that?

 

[jdm61]

Yeah, that is weird when you can get a knife like a 210mm Tojiro DP gyuto for like $60!!!! But you see the same thing with gun and big game fishing guys. They will drop well over $1000 on a hunting rifle or a trolling reel, but their knives may very well be something they picked up out of the rotating case at Wal Mart or a Bubba Blade. Don't even get me started on "celebrity" kitchen knives like the Rachael Ray or Guy Fieri crap!!!!!

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):

- 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.

 

[grybsh7]

I bought this Calphalon set in 2003 or 2004 and have added a few knives to it over the years.
Bought these Shun Kaji 8" chefs and parer right at 8 years ago and the chefs is definitely my most used knife in the kitchen.
The SG2 at 64 hrc is a little chippy but takes a very crisp edge. I added the Spyderco Southfork to the block 4 years ago
because I hated not to use it but do so sparingly when I have some heavy cutting to do.
There is a maker on here whose username is Daizee that I would love to have one of his custom parers in cpm154, maybe in the future.

 

[herisson]

@ Old Navy : Funny thing is the Cai Dao is the pattern that got me really interested in kitchen knives, I mean seriously interested. I bought a F.Dick to get acquainted with the pattern and liked it so much that I quickly bought a Kai Shun Classic Vegetable Cleaver. It's still my favorite kitchen knife for almost everything. But I added a Kai Shun Classic Santoku for the lighter and less intensive stuff. And they are beautiful...

 

[craytab]

90% of my tasks are done with these:

Carothers Vegetable knife

North Arms Trillium

I also have a set of the Esee/Becker knives that was a hell of a bargain when the were discontinued at $55 for 4 knives. They have the Esee Warranty too. Serrated Vic parring knife and various other cheap knives.

I will on occasion just use what I have on me

 

[Officer's Match]

Richmond Gyuto 240mm in AEB-L. Has been a solid user for a couple years now.

 

[marcus52AR]

Some made in China henckels that I'm looking to upgrade. The steel isn't the nicest. Looking to find something a bit smaller than a 7" santuko, I've had my eyes on the Japanese white and blue steel.

 

[Knives&Lint]

That drawer organizer is just what I've been looking for. Where'd yo find that?

Grabbed it off Amazon. Not sure if it's Kosher to post Amazon links here but if you search " Totally Bamboo In Drawer Bamboo Knife Block " it will be the first result

 

[mb>]

Grabbed it off Amazon. Not sure if it's Kosher to post Amazon links here but if you search " Totally Bamboo In Drawer Bamboo Knife Block " it will be the first result

Thanks man. Found one just like it on sale this afternoon. I was so glad to find that. I posted a thread one time asking how people stored their kitchen knives and NO ONE had one of these. I don't care for knife blocks or magnets so much, so this looks like just the ticket. [emoji106]

 

[mb>]

90% of my tasks are done with these:

Carothers Vegetable knife
http://i.imgu[/QUOTE]

How are you liking the CPK veggie knife? I seriously considered picking one of those up and never did pull the trigger. I see a couple others in there I do have tho. [emoji41]

 

[stabman]

I also find it interesting that many don't have a good (or even decent) kitchen knife, but have fancy other knives. All things considered, my kitchen knives see way more use than my other knives.

If you threw out your kitchen knives, then it would be a different case.

 

[craytab]

How are you liking the CPK veggie knife? I seriously considered picking one of those up and never did pull the trigger. I see a couple others in there I do have tho. [emoji41]

It is the best kitchen knife I have ever used. Granted, most other kitchen knives I have used are inexpensive no name stuff or very generic but still. The edge geometry is amazing the grind keeps a lot of things from sticking to the blade.

 

[tomsch]

These three gyotos see the most work along with an Ealy line knife and parer plus a couple customs. Oh, and a new utility knife off this forum.

 

[FortyTwoBlades]

My most commonly used out of my arsenal are a Friedrich Dick ErgoGrip series "trimming knife" (basically like an ultra-wide chef's knife), the "rabbit and poultry knife" from the same series, and Pro Dynamic series paring knife, as well as several Victorinox "Little Vicky" fully serrated petty knives.

 

[Bill1170]

I have a few kitchen knives in my desk that only I can touch. In our kitchen we keep only five sharp knives. They are:

10" Victorinox serrated bread knife
8" Henckels four star chef's knife with the beard of the bolster cut off and thinned/sharpened to the very heel
6" Henckels thin utility knife, very old, also four star
4.5" Spyderco K05 petty knife
3" Victorinox paring knife