What do you use in the kitchen?

[fmajor007]

I dunno who makes 'em, but we got them through an Amway contact - $25 for the whole set. They're made outta 4116 Krupps (~10" chef knife, 6" santoku, 10" bread knife and two small paring knives).

Have some others that look like the "Frederick Dick" brand w/the blue plastic handles. They all take a decent edge, but they're nothing special.

My fav to use is a #8 "International Edge Tool" meat cleaver. It has an approximately 7"-8" long edge, but the knife overall is quite large and hefty. It's an older knife i suspect from the 30's or 40's.

It looks to be 3/16" with a full-handle-width tang and is absolutely amazing for chopping stuff in the kitchen. In fact, i recently had to dispatch one of my Mrs.' chickens and i popped it's head off with the cleaver (i keep a shaving sharp convex edge on it). The chicken's neck bones posed absolutely no measurable resistance.

 

[ocnLogan]

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

It's true, I would.

But then my wife wouldn't be as supportive of my knife hobby, so then I might have less knives in this alternate reality... I'm not sure I'm willing to do/accept that.

And also. Kitchen knives are usually just so much better at being kitchen knives, so they're way more enjoyable to use in that capacity. One time after I moved apts in college, I ended up having to use my BK9 to prep dinner, because everything else was still packed. I'll tell you what, even though it was sharp... It was not great at dicing onions.

 

[22-rimfire]

I basically use the less expensive knives in the kitchen. The Victorinox brand dominates for paring and smaller utility knives that are used just about every day, that would be a EDK (Every Day Kitchen). I have a fair number of carbon steel kitchen knives in various shapes. They get used far less than the Vics. Most recent purchases were a couple Pioneer Woman branded kitchen knives from Walmart with wood handles. So, far I am pretty impressed with them well beyond the price paid.

 

[FortyTwoBlades]

For those who like Victorinox stuff I do suggest giving Friedrich Dick's "ErgoGrip" and "Pro Dynamic" lines a look. The same steel, but a slightly harder heat treatment for more stable edges, and I find the ergos vastly superior (though Vic is no slouch!)

 

[craytab]

And also. Kitchen knives are usually just so much better at being kitchen knives, so they're way more enjoyable to use in that capacity. One time after I moved apts in college, I ended up having to use my BK9 to prep dinner, because everything else was still packed. I'll tell you what, even though it was sharp... It was not great at dicing onions.

Agreed. I handle 95% of the knife related task inside and outside the home, including kitchen work. I wouldn't want to do yard work with my Carothers Veg knife. The edge would be destroyed, just the same as kitchen tasks are so much more difficult and time consuming with my Seal Knife but it shines at hacking, chopping, digging, prying, and other hard use stuff outside.

 

[herisson]

Tupperware makes knives ? I thought they made just hateable plastic bins for leftovers !

 

[Taike]

My latest kitchen knife is a Kasumi honesuki. It's kinda small (140mm/5.5 in) but great for light utility/prep and as a parer. VG-10 core and plenty sharp.

 

[bh49]

My primary user is 8" Kanetsune Gyuto. I love the knife. My wife's favorite is Spyderco Yang. I also use time from time Spydercos: Suntoku, 6" Utility PE and SE, 4" small utility SE and paring knife.

 

[GatorFlash1]

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?

Victorinox Fibrox Chef, filet, boning, etc. The price is unbeatable for such quality.

https://www.youtube.com/watch?v=Y22mL8A8hCY


https://www.youtube.com/watch?v=gDRvNHtGZSQ

 

[stabman]

And also. Kitchen knives are usually just so much better at being kitchen knives, so they're way more enjoyable to use in that capacity.

I worked a couple of weeks in a kitchen, till the greasy floors and sideways pressure on my injured knees made that impossible (my knees are better now. ).
The knives there were not great, and I would have done just as well with my fixed blades from home that are intended for woods use.

But then again, I'm also not a great chef; giving me a better knife wouldn't make the food look prettier or get made any quicker.
Strange how 2 weeks of working prep didn't make me into a celebrity chef.

 

[ocnLogan]

For those who like Victorinox stuff I do suggest giving Friedrich Dick's "ErgoGrip" and "Pro Dynamic" lines a look. The same steel, but a slightly harder heat treatment for more stable edges, and I find the ergos vastly superior (though Vic is no slouch!)

Thanks for the tip. I do find the steel on the Victorinox stuff a bit on the soft side.

I did find that the 8in Victorinox Fibrox chefs knife that is usually recommended, I wasn't a huge fan of the ergos. But, they appear to have two different handle styles. Our Santoku has a totally different handle style, that so far I would say is far superior to the other. One grip is much larger than the other. And when I say this, understand that I'm usually one that prefers a pretty large handle for knife work (I've got fairly large hands, at least large size gloves). But for kitchen work, I use the pinch grip, and something about the "bolster" area on the larger handle of the vic wasn't working for me. Here is what I'm talking about.

This is the Victorinox chefs knife that most people are referencing. Notice the substantial handle.

Here is the handle on the santoku. My wife prefered the handle on the santoku, but as I said, even I with my much larger hands, find it more comfortable. Its also worth noting though, that the santoku is much thinner than the chefs knife. I prefer it all around.

When I discovered that I had a preference, I started looking more closely at the Victorinox lineup. I realized that they do actually make the same 8in chefs knife, but with (what appears to be) the smaller santoku handle. If I was buying the chefs knife again, I'd go with this one.

Just thought I'd let people know, in case they were unaware .

 

[FortyTwoBlades]

I agree. That handle is much better on the chef's knife. The grip on the first one is better suited to butcher's and boning knives.

 

[PURPLEDC]

I use wustoff classic ikon kitchen knives. But i want a shun set.

 

[Bill1170]

Thanks for the tip. I do find the steel on the Victorinox stuff a bit on the soft side.

I did find that the 8in Victorinox Fibrox chefs knife that is usually recommended, I wasn't a huge fan of the ergos. But, they appear to have two different handle styles. Our Santoku has a totally different handle style, that so far I would say is far superior to the other. One grip is much larger than the other. And when I say this, understand that I'm usually one that prefers a pretty large handle for knife work (I've got fairly large hands, at least large size gloves). But for kitchen work, I use the pinch grip, and something about the "bolster" area on the larger handle of the vic wasn't working for me. Here is what I'm talking about.

This is the Victorinox chefs knife that most people are referencing. Notice the substantial handle.

Here is the handle on the santoku. My wife prefered the handle on the santoku, but as I said, even I with my much larger hands, find it more comfortable. Its also worth noting though, that the santoku is much thinner than the chefs knife. I prefer it all around.

When I discovered that I had a preference, I started looking more closely at the Victorinox lineup. I realized that they do actually make the same 8in chefs knife, but with (what appears to be) the smaller santoku handle. If I was buying the chefs knife again, I'd go with this one.

Just thought I'd let people know, in case they were unaware .

Thanks. I, for one, didn't know about the slimmer handles.

I know the Fibrox kitchen sharps run soft, similar to SAK blades. This makes sense in a mass market knife because the failure mode is much more forgiving. Rolling vs chipping.

 

[tussery]

My set of Kohetsu with Aogami Super Blue cores and Western handles. These are great.

 

[deltaboy]

A Set of Old Hickory knifes that I been gathering the past 5 years on top the ones I got from my Grandparents.

 

[stabman]

http://www.bladeforums.com/forums/showthread.php/1467742-Let-Me-Axe-You-What-s-For-Dinner

 

[Taike]

My set of Kohetsu with Aogami Super Blue cores and Western handles. These are great.

Looks like a killer set. Do you often use the nakiri/chopper? Can't say I have any experience with that style of knife.

 

[FOG2]

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.

FortyTwo.. This knife interests me but i cant find any dimensions other than its 9 inch. Can you direct me to a site or tell me the width of the blade and is it 9 inch overall or is the blade 9 inch? Ty.

 

[bh49]

For those who like Victorinox stuff I do suggest giving Friedrich Dick's "ErgoGrip" and "Pro Dynamic" lines a look. The same steel, but a slightly harder heat treatment for more stable edges, and I find the ergos vastly superior (though Vic is no slouch!)

Are edges on Friedrich Dick's "ErgoGrip" and "Pro Dynamic" lines as thin as Vic?