What do you use in the kitchen?

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Currently, these four do it all.
 
Almost exclusively either an 8 inch chefs or 8 inch santoku. A flexible filet for trimming fat and deboning. And a small paring for mincing garlic or shallots, or other small alliums, coring tomatoes. I maintain a 6 inch chefs knife for my wife but never use it myself.
 
Stove, oven, various cast iron skillets, pots, wire whisks, hand crank sausage grinder, Old Hickory paring knife, scout/camp knife (for the can opener) Buck 877, Western L66 ... Nothing special, just the normal, average boring things.
 
Normally I use a basic Victorinox set, but lately I've actually been using some opinel folding knives and a Zhen vg 10 santuko. Cheap enough to buy one a put a simple hand carved handle on it. The brand is Chinese but made from legit vg10, and I have no reason to think it isn't real
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Emre said:
An old Global GF-33 (forged 8" chef's) has been my primary kitchen knife for about 20 years now. It was recommended by Anthony Bourdain, who my girlfriend at the time used to know from the NYC restaurant scene of the '90s. He said it was what he and all the cooks in professional kitchens preferred if they had a choice. I think I paid something like $125 for it in the mid-'90s.
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Hi, this is an old thread but maybe u can help.
Did he explicitly recommend the GF-33? Because many "media sites" name the G-2 has his recommendation. In his boom "Kitchen Confidential" he just recommends the brand but no specific knife model.

Thanks!
 
zakazak said:
Hi, this is an old thread but maybe u can help.
Did he explicitly recommend the GF-33? Because many "media sites" name the G-2 has his recommendation. In his boom "Kitchen Confidential" he just recommends the brand but no specific knife model.

Thanks!
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Cromova 18 is an equivalent of 440B
So no sweat at all
 
gkeenang said:
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?
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German Zwilling Four Star II set, one Miyabi, and one Shun.
 
I cook frequently and I enjoy it. I use a mixed bag of knives in blocks and on a wall rack. They are mostly carbon steel Old Hickory from a garage sale and U.S. made stainless Chicago Cutlery my wife and I got as a wedding gift 26 years ago. I sharpen and steel them as needed. I don't begrudge anyone the choice of spending hundreds of dollars for one knife but I know that doesn't suit me. I am a cook, not a chef. I throw stuff together and I am always pleased with the result. My wife likes my cooking as do family and friends, so I'm satisfied.
 
I use some Chicago cutlery knives on more of the rougher jobs. For things I need performance for I use my Yaxel zen knives a santuko and a utility knife. For all other cutting tasks I use my Spyderco spydichef. 20220205_145900.jpg20201213_140244.jpg
 
My favorite kitchen knives are ZDP-189 Gyutos made by Kanjo Tsukahara utilizing a San-Mai technique called Hamaguri-Ba. Hamaguri=clam; Ba=edge. The blade lengths are 120mm, 165mm, and 240mm (roughly 5”, 7”, and 9”). The core steel is very hard and wear resistant. The forged bolsters and palm swells are a nice touch.View attachment 1741374
 
I have been using a Shun classic 8", Torjiro DP 210mm, and Zwilling Pro 8" for quite a while. But I am ready to make a change. I have narrowed down to Konosuke or Yoshikane, 240mm, of a steel better than VG-10. Will move some folders/fixed blades first. May as well get rid of all these three chefs knives too.
 
zakazak said:
Hi, this is an old thread but maybe u can help.
Did he explicitly recommend the GF-33? Because many "media sites" name the G-2 has his recommendation. In his boom "Kitchen Confidential" he just recommends the brand but no specific knife model.

Thanks!
Click to expand...

*BACK-HAND SLAPPED* for resurrecting and asking question on a 3 year old thread.
 
I do 90% of my kitchen cutting/chopping chores w/these 3 cheap carbon steel Chinese cleavers. The one I use most, which is a 'slicer" is in the middle.

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The other knife that I use most is a cheap Henckels paring knife that came in a set of 4 that looks like this. Hardly ever use the other 3 knives. Bought the set for $10 on "clearance" at Target.

UEc


I own many other "kitchen" knives that I use from time to time, including many "vintage" knives that I inherited from my father (a sous chef), but these are the knives that I use most.
 
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Have 3 shun knives. They do a half off sale at Christmas for blem models. Have one and can’t tell the difference besides the stamped markings. Great products
 
Knives? My favorite kitchen utensil is the fork...
...and the spoon!
 
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