What do you use in the kitchen?

I use the Boker chrystalized titanium chef's knife, which is totally outstanding on fine cutting. Very seldom needs sharpening and with the titanium blade minimizes salmonella risks. I'm also saving up for the MT filet knife.
 
Just recently bought some Wusthof kitchen cutlery. I like it very much, and my wife loves it. I only have 8 pieces right now, and I am looking for a few more knives. If you have moved on to custom cutlery and such, and if you have some Wusthof pieces just laying around, I would be interested.

I guess my choice of the Wusthof knives boiled down to design, balance, looks, reputation, competitive pricing, and the lifetime warranty. Big D1
 
I have several Henkels Pro S series knives. 9'' chef, 6" chef, small 4" paring, 3" boning/paring that I keep on a magnetic holder . I also have two serrated blades that tend to stay in the drawer. I don't really like the serrated knives very much. I'd rather keep the other knives sharp enough to cut bread, tomatos etc... with. All but one knife was a gift from my family. I also keep a smooth steel and a ceramic steel handy between sharpenings on my Edgepro.

Though I know there are better knives, they meet my daily needs quite nicely. Probably the last set of kitchen knives I'll ever own.

Akwack
 
I've been using Bonvivan and Forschner knives for the past few years, and they have done a good job. I placed an order with Murray Carter at the Blade Show for the following:
Stainless Fukugo-zai Series
Wabocho
Funayuki-bocho

Murray will be shipping these two next week, so the others will get lonely ;)
 
Have a full set of Henckels -- Germany. And a full set of Kershaw.

I like the henckels and the wife likes the Kershaws.
 
....are by Dojo Blue Steel. They are laminated Japanese-style knives, one being a Aogami Santoku Hocho (chef's knife), and a Aogami Petit Gyuto Hocho (small slicing knife). My wife claims these are the sharpest knives she has ever used. We've been using them for about 6 months, and they've never been sharpened - only a light steeling is all they've ever needed to retain their razor sharp edge.

Our paring knives were made by the late Oregon knifemaker Dave Murphy; small aluminum handled knives that hold a very keen edge.

For carving turkey & roasts, we use a Randall Made Model 4 Skinner with a sweeping 7 inch carbon steel blade. It has acquired a heavy patina which we leave on the blade for protection from rust.

AL
 
here is my Kansui Ink Pattern kitchen knife....
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Hey Kwaiken56 post up some pics of your Dojo Blue Steel knives
 
After reading this thread I realized how bad my kitchen knvies were. So I went straight to 1sks and ordered all but 2 of the spydie kitchen knives. Got them all for the price of one wusthof. This will be a huge upgrade and a good place to start.:D I did took a look at the benchmade kitchen knives but I dont think I would be able to pull them out of their case and use them. To nice.
 
I have a complete Spyderco kitchen set. They have served me very well. I am about ready to purchase a custom kitchen knife though.

I recently bought a friend the Fallkniven K1 and K2. Talk about scary sharp! :eek: :eek: :eek: He loves them.
 
Dozier Yukon Pro and Blade Talonite MEUK for most meats and some veggies. Chinese carbon steel cheapie for pizza and serious veggie chopping.

MT 7" fillet knife on the way for general duty. Guess I ought to look at some "real" kitchen knives, but these knives do me pretty well so far. Now that I have read this thread, I might get a couple of Spydies for the kitchen. I would like to hear more about them.
 
I use an old first-generation serrated Spyderco Endura that I snapped the clip off by snagging it on a door frame a loooong time ago. I've since bought newer and better EDC folders so this one gets used for pretty much everything in the kitchen and around the house. It's usualy lying around on the counter or hanging over the sink locked open and covered with the residue from whatever I last cut with it. I'm not sure of the steel, but I hardly ever sharpen it and it doesn't seem to stain or rust at all despite recieving zero maintenance. Still locks up as tight as the day I bought it too.

PM
 
For alot things I use my Old Hickory butcher knife it slices and dices with the best of them and I've got a couple of old hickory paring knives for small stuff. When I'm eating and need to cut up my food I use either my frosts clipper or mora 2000 which always seems to be at hand. One other knife that I like to use when I'm cooking is a cheap chinese cleaver I bought at a local restraunt supply house, it has a really thin edge and is great for chopping.
 
Represented are:

3 Ecko Classics (USA) 2 Ecko Firsts (USA) 1 Parker and Sons (Sheffield England) 2 Maxams (Japan) and last and best!

3 Ontario 'Old Hickorys'. (damn but I like those butcher blades!)

There is a JUNK chinese chefs in there too.

My EDC gets to cut a sandwich every now and then.

Playboy Joe
 
I Have several knives from Victorinox, Cold Steel, and Spyderco. They're inexpensive and work really well. I've always thought of getting a custom, but haven't seen one that I liked yet. It's on my list. ;)
 
Last Christmas, I brought my mom some Trident Grand Prix knives. The 8" chef and japanese chef. Before that, my parents used the old chinese cleavers and victorionox which has several chips in it from my dad using it like a cleaver. My mom uses the Trident from time to time but still uses the chinese cleaver the most of any knife.
 
My first kitchen knives were a Chicago Cutlery set that was miss place during a move and, really haven't been missed. They were good knives except for the fact they dulled quickly but, they were so soft they sharpened easily :) .

I picked up a Trace Rinaldi TTKK in BG-42 several years ago and absolutely love it. It was my only real kitchen knife for a long time has served me very well.

While staying at a motel in Atlanta, Georgia for a period of time, I just couldn't stand using their no name kitchen knives and picked up a Heckels Pro-S Chinese Cleaver and traditional Cleaver. That cleaver was sharp enough to cut ham pretty nicely, better then any of the hotel knives :D . That chinese cleaver was something I wanted to try and, to my surprise, it has proven very useful slicing and dicing all sorts of things for salads and soups.

I have a George Tichbourne K3 and K6 kitchen knife models. When they say the K6 will serve 90% of your kitchen needs, they are right. The blade is slightly thick and heavy for cutting delicate things like lettuce and tomatoes but, it has the weight to cut carrorts and potatoes better then the chinese cleaver. Best off all, since they are custom knives, you get them your way. Prices are very reasonable too. Highly recommended.

I recently picked up one of those industrial handled Forschner 9in kitchen/chef's/utilty type knives. For ~$15 it is one heck of a blade. If you are concerned with the sanitary state of your knives, dump that wood handled model and get one of the Forschner plastic handled models (they even make a more expensive model that has some anti-bacterial stuff in it). Big bang for the buck here. I should note that I do not have enough long term usuage here to comment on it in the same degree as the knives above but, knives used by the professional meat packing industry and butchers in general, speak highly of its qualities.

Finally, an often overlooked kitchen knife line SPYDERCO. I do not know if the people who make Global make the Spyderco's as well but, I wouldn't be surprised. As best I can tell, the same steel, same stock thichness, similar edge grind, etc. I have their Santuko and 6 inch Utility knives. Both are performing very well in my kitchen. With their very thin profiles and light weights, they work best on light cutting tasks like lettuce, tomatoes and, similiar items. They are certainly capable of cutting raw potatoes but, their light weight makes you work harder - a heavier knife (more mass) reduces the force required by my arm on these tough guys. Overall a great bang for buck knife, just make sure you compliment them with a heavier duty knife for the touch cuts of meat and such.
 
I use mainly Japanese made kitchen knives. Most were bought in Tokyo supermarkets...well made and amazingly cheap...

Also a few French Sabtier chef knives...great steel.

Also a bread knife made for me by a French Maker from the city of Nice...his name is Rauchias - but he closed his shop and retired...too bad... he had that store for over 50 years...
 
I have the luxury of having over 100 kitchen knives because I test them incessantly. I have examples of virtually every brand of high end cutlery on the planet and most of them are quite good. The ones I use most are a 3 1/2" Sabatier Provence parer and 8" chef's knife, A Wusthof Classic 6" chef's knife, a Wusthof Culinar 10" bread knife and a Henckels Pro S 6" utility. I use these because they feel right to me. I have no objective reason for preferring them. I could probably get by with these knives for 99% of my cooking. But, just for fun, I have about 100 others.
 
A few months ago, I had some custom Talonite kitchen knives made for me. The set consists of a 3 1/2" Paring Knife, a 6 1/4" Fillet Knife and a 6 3/4" Small Slicer. They are all made from 1/16" stock. The Talonite holds an edge better than any knife I've used, and when it starts to get a little dull (a couple of months of constant use), a couple of swipes on my Sharpmaker and they're back to razor sharp. It's hard to find a knife maker willing to do kitchen knives in Talonite (without charging a small fortune), because of the difficulty and time and materials consumed working with Talonite. Mine were made by someone a lot of you probably know, Bart Weijs aka Bart Student. He is a very fine young bladesmith, and does everything by hand. I am sure that these three knives will out-live me, and serve someone after me very well.

Of course for chopping I have a Henkels 8" Chef's Knife.

Ken
 
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