What do you use in the kitchen?

BOK

BOK

Joined
Apr 16, 2002
Messages
2,413
Brand and style?

Myself I like to use my Global G5 veggie knife. Does just about everything for me in the kitchen. I really like the Japanese Chef's style blade. Have some trident stuff at home too and they are nicely constructed knives but I still prefer my Globals.

They're more cost efficient and are easier to sharpen. I also prefer the thinner blades on them. I know some people dislike the 'no bolster' feature on the globals but thats never been a problem for me.
 
Mainly we use a Mike Cooper drop point hunter. Works great for most things requiring a chefs knife. If we need one with a longer blade then we use a Becker bk7. For a paring/utility knife we use an OGG small kitchen knife.

We have a nice full set of 'top-of-the-line' Henckels, but to me the edge holding stinks. Oh well, they look nice on the counter though :)
 
A few handmades serve us well in the kitchen. Aside from my Davidson Avenger these get the brunt of work in the house. All were really inexpensive. First is a Ray Kirk simple forged knife. It looks like a blacksmith knife with a twisted iron handle. It ran about $35 and is made from a industrial hay rake tine. Cuts like a demon. Ray knows his shiznitz when it comes to geometry. Next is a Ken Durham hunter out of 1084 with african blackwood scales and NS bolsters. Easy to keep sharp and great for veggies and other in kitchen items. Last is a lovless drop point style from someone named Smith in Utah...lol Not very many of those I am certain... Great for the small stuff. A kitchen is great for testing out a knife IMO.

-Sam.
 
Hey BOK..

to be quite honest..

Our kitchen knives are a bunch of Garbage...

The best knives we have are Rapala fillet knives,, odds and ends and a bunch of other crap...

I use some of my shop knives in the kitchen often....

Something I need to look into I guess..

ttyle

Eric...
 
Globals......
But I have found that my Busse ZT NO is great for dismembering a chicken carcass.

wabi
 
Fallkniven K2 (mine) and K1 (present from me to my mom). I actually like the K1 better because of the point. They're amazing.

I also have the $12 Kershaw serrated utility knife, which has served me very well.

Sooner or later I'll get some 6" Spyderco utility knives. I like 'em sort of small and light.
 
Which knives do I use in the kitchen? All of them ... that's why I buy so many knives!

My favorite is a Tapio Wirkkala designed puukko by Hackman. It's a kind of "modern" puukko, but the blade is traditional enough. Razor sharp, the edge lasts for years, even on fruits and vegetables.

I like my large Sebenza, and the small isn't bad, either. They wash up nicely, too. But they have been superseded by the Camillus CUDA Maxx. Think about it: this was designed to chop and slice, it's big enough for roasts or birds, sharp and thin-bladed enough for fish. I keep one on the kitchen table, ready for anything.

I like relatively small neck knives, too. I had been using a Strider WP, a 3" wharnecliffe fixed blade. Even out of 1/4" stock, the edge is so straight and sharp, it works well on most foods. I also have an almost-too-small Crawford necker, the clip-point, that slices painlessly through the tip of my thumb ... uh oh! it was supposed to stop with the apple ... groan.

Then there's the 9" Marttini filet knife, which I don't use much anymore, because I'm too busy playing with my newer toys, umm, knives ... but the Marttini was fantastic for years, especially carving big pieces of meat, pushing right through without tearing. You can get these bubble-wrapped at Sears, I think. (Fishing section, not housewares!!)

I haven't been able to find a real job for my Emerson la Griffe, except cutting the stems out of strawberries :D
 
All my knives in the kitchen are junk Wal-Mart knives. And I never thought of changing that until tonight. I mean that is where I use a knife the most. Seems kind of weird that I carry a $200 or more EDC everyday, only using it a few times a week And then have a $15 5-piece knife set that I use several times a day. I will have to look into this more. Thanks for waking me up to this fact.
 
While I'm sure there's better stuff, i have a set of Sabatier Pros that I use. Sitting next to that is an old set of Kershaw kitchen knives that my wife uses. We have two sets of knives because she'll occasionally cut on the ceramic tiles with no cutting board! It was her idea to have his and hers sets after getting tired of me complaining about her grinding the kitchen knives into ceramic tile surfaces (not sure I was unreasonable in that objection).

Overall I'm pretty happy with the Sabatiers (french mfg. not chinese on the pro series) but I'd like to add a 5" - 6" ceramic blade to the kitchen collection for vegetable work. I really like the idea of a non-reactive blade to keep the lettuce and apples from browning. Unfortunately, all I see in this range is the Kyocera Ming Tsai series and I want a more traditional european chef's knife blade shape in this knife.

I'll keep looking. Decent cutlery makes cooking so much more pleasurable (as does good wine).

jmx
 
A 4" O-1 chef's knife with G-10 handles made by bladeforum's Taz.

Great little kitchen knife, it just glides through anything I use it on. I tried to base the handle and blade shape on that of my favorite folder, and the results were excellent.

This is actually my first non-production knife, but I figured that since most of my actual knife usage is food prep it would be a good place to start going custom.
 
I once went into the kitchen for a midnight snack. Had a hard time cutting Jack chese with a Commander.
 
I'm suprised that no one thus far uses Henckels or Trident. I woulda thought every second reply would've been one of these two brands...
 
Originally posted by Flieger
Benchmade Kitchen knife set.
Click to expand...

How do ya like it? I thought about getting them but my roommates would probably trash them like everything else in the kitchen.
 
The Benchmade Kitchen knives are pricy(400 msrp for a 3 piece set) but well worth it. They keep a great edge a long time and touch up easy on the fine and ultrafine rods on my sharpmaker. They almost look to good to use if that means anything.
 
We use all the garbage knives that we had collected over the years. Most of them barely hold a decent edge. The cleaver is kinda holding up but tends to have a poor edge quite fast.
 
Our kitchen cutlery is the most unlikely mixture of Cutco and Chicago Cutlery...

Some Spydercos coming this Christmas :)
 
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