What do you use in the kitchen?

Only one blade I need in the kitchen and that's my Ka-Bar, I know it's hardly a kitchen knife, but all of the one's I have are cheap and nasty.
I may get some proper kitchen knives in time, but my Ka-Bar does the job just fine.
 
well, my kitchen knives kind of cheap ones too. The only two knives worth mentioning are Boker Titanium and small Herder&Sohn paring knife (I picked this one up at ValleyVillage and it still my best deal ever!)
 
I use two kitchen knives, a ceramic kitchen knife (I have no idea where or what factory made it), and japanese santoku style kitchen knife with Hitachi white carbon steel blade, and zebra wood handle (its rather interesting). Both knives are handed to me by japanese family used to lived by my place (very nice people by the way). My favorite is Santoku kitchen knife, it was in very bad condition (very rusty), but after few shapening and sanding with 800 - 2,000 grid water proof sand papers for sometime its good as new again. This is a very interesting thread, its more realistic than talking about EDC or who has what in their collection
 
My first post!

Some of my friends tell me I have an unhealthy interest in kitchen knives. Having lurked in these forums (fora?) for many months, I have acquired the following knives over the past year or so:

* Murray Carter "Stainless Fukugo-zai Series" deba-bocho in Hitachi white steel #1, blade length 18cm.

* Murray Carter "High Grade Series" nakiri-bocho in Hitachi white steel #1, blade length 13.5cm.

* Hattori Hamono santoku (model no. SK-170), blade length 17cm; VG-10 core (see http://www.canit.se/~griffon/knives/kitchen/sk170.html).

* Hattori Hamono chef's knife (model no. HK-210), blade length 21cm; VG-10 core (see http://www.hattori-hamono.com/ and http://www.fallkniven.com/shop/hattori.htm for pictures).

* Hattori Hamono utility knife (model no. MS-105), blade length 10.5 cm.; VG-10 core

* A fantastic little deba-bocho (blade length 10.5 cm) that I bought from Sheares in Singapore. I could tell you the brand name if I could read Kanji. The only English word on the packaging is "Molybdenum".

* Global flexible utility knife; blade length 15cm

* Zwilling J.A. Henckels Professional "S" bread knife; blade length 20cm

Of these knives, the ones that I use most frequently are the Murray Carter nakiri-bocho, the Hattori santoku and the Henckels bread knife. Have just received some Japanese waterstones (ordered from http://www.shokunin.co.uk/shokunin.htm) to keep everything super-sharp.

I am very keen on Japanese knives in general. My next purchase will probably be a Yanagi-ba sushi knife. Possibly I will get another Murray Carter knife, or something from Aritsugu (see http://www.aritsugu.com/), Masamoto Sohonten, Suisin, Nenohi or Nami Kasumi. As far as I know, these are next to impossible to find in the UK so I am going to try to source from Japan. Other than that, I would love to get a Trace Rinaldi TTKK and/or Gambit, but UK customs duties etc. make this an expensive desire.
 
Chilli padi, welcome to the forums!!! Your collection of kitchen cutlery indicates to me that you love knives period, and that is very normal around here.

To everybody else. I do not want to get off topic here with respect to the topic thread, but I have a question. What would be the best kitchen knife to cut up cabbage and melons of all sorts? Big D1
 
Chilli-
I have had a Hattori 7" chefs knife for over 10 years, and it works awesome. I bought it back then for a $100, and costing so much, and so nice I did not use it for 7-8 years until there was a post on these forums about them, and I did not realize the steel it was made out of(damascus & VG10), and decided to start using it, and it is one heck of a knife, and I did not even realize it. One of the best kitchen knives I have ever owned. Good choice. I saved your webite on those as I may have to get one of those Santukos as I been wanting that style of kitchen knife.
Other than that I have 3 Barry Dawson custom kitchen knives I got from him back when he still made them, and not just swords, tacticals, and hunting knives. Also use Trace Rinaldi TTTKK Talonite 4 1/2" most of the time, and the Camillus Talon in talonite for the smaller things. And last but not least some Boker kitchen knives including the titanium models(which are pretty good), and a Chinese cleaver by Chicago Cutlery which works good for pizzas, melons, etc.
Big D1 i do suggest the chinese cleaver for melons,etc. as they work very well.
Just my .02 cents rounded out to a buck.;)

Larry

Ps-Ooops Chilli I just checked that website you posted on the Santuko, and that is the same one I have, but did not realize it. Heck of a cutter!!!
 
for those that have posted about what kitchen knife they have and use...can you post up personal pictures of those kitchen knives? Not looking for website/dealer pictures, but of personally owned pictures...take it s step further....show what you use...website/dealer pics need not apply
 
Originally posted by sweet
for those that have posted about what kitchen knife they have and use...can you post up personal pictures of those kitchen knives?
Click to expand...
<a href="http://www.canit.se/%7Egriffon/knives/kitchen/fallkniven_k2.html"><img src="http://www.canit.se/%7Egriffon/knives/kitchen/_fallkniven_k2.jpg" align="left">Fällkniven K2</a><br clear="all">

<a href="http://www.canit.se/%7Egriffon/knives/kitchen/sk170.html"><img src="http://www.canit.se/%7Egriffon/knives/kitchen/_sk170.jpg" align="left">Hattori Hamono SK-170 Santoku Kumo</a><br clear="all">

<a href="http://www.canit.se/%7Egriffon/knives/kitchen/zh-bread.html"><img src="http://www.canit.se/%7Egriffon/knives/kitchen/_zh-bread.jpg" align="left">Zwilling J.A. Henckels bread knife</a><br clear="all">

<a href="http://www.canit.se/%7Egriffon/knives/kitchen/fallkniven_k1.html"><img src="http://www.canit.se/%7Egriffon/knives/kitchen/_fallkniven_k1.jpg" align="left">Fällkniven K1</a><br clear="all">

<a href="http://www.canit.se/%7Egriffon/knives/kitchen/49l.html"><img src="http://www.canit.se/%7Egriffon/knives/kitchen/_49l.jpg" align="left">My Japanese 49 layer knife</a><br clear="all">

<a href="http://www.canit.se/%7Egriffon/knives/kitchen/boker_c-x.html"><img src="http://www.canit.se/%7Egriffon/knives/kitchen/_boker_c-x.jpg" align="left">Böker Ceramic C-X</a><br clear="all">
 
I like Wusthof. My favorite is the Santoku, or Japanese chiefs knife with the grand prix handle.
My mother in law sent her kitchen knifes home with my wife for me to sharpen. Talk about a bunch of old cheap junk knives. He birthday is next month and I ordered a white handle set of Wusthof's to give her. Yep, I do like my mother in law.
 
One thing I have noticed with regards to the Henckels vs. Wustoff common question is that I personally like the Wustoff Grad Prix line best. Why? The Henckels chef knives tend to be flat along the cutting edge which is great for a push cut against a board but, not as a good a rocker. The Wustoff's have more curve along the length which makes for a better rocking motion. The Grad Prix pebbled handles fit my hand very good and the surface does not seem to get slipperly like the traditional models.

Either line is equally as good but, each has its own subtle differences that takes some real world use to fully appreciate.
 
Until a few years ago I used relatively underwhelming knives at home in the kitchen- underwhelming when compared to my collectors, tacticals and field knives. Fairly typical for a knife knut :) That struck me as anomalous and just plain dumb. Why not have great knives to use everyday? Why not enjoy the addiction at home regularly as well as outside and at work? And either train the rest of the family to treat the knives properly or ensure they don't touch them at all :)
So, now I have knives I can love and fixate on in the kitchen. Lots of them. Some are off limits to anyone but me, and some are not so off limits. The list is long, but the main ones include a couple of Hattoris, which I got after discussing their benefits here. [Despite the worries they have stood up incredibly well.] I have a couple of Tichbournes, which are about as tough as they come, and a Haslinger chef knife and bread knife,and a Rinaldi TTKK, for beating the heck out of. My addiction is spreading throughout the family as now they can tell the difference too.
One of the joys of being a knife knut is using great little personal knives for peeling and slicing etc. My favourites include a damascus Christoph Deringer, which cuts incredibly well but has to be treated carefully, a gorgeous little pearl Tichbourne in 440C and a talonite Blackwood for acidic stuff. And a lagouille for a corkscreww, of course :)
There's nothing wrong with the Heinkels etc, and my wife likes them just fine - but for us knuts, the possibilities are almost endless...:D
 
According to Boker's claims (this is not a direct quote as I'm doing this strictly from my faulty memory) within one hours usage something like 90% of all bacteria, including salmonella, will kick the bucket.
 
BurkStar, the claim on their website was different than yours but it still indicated an antimicrobial nature of titanium. My credentials are such that I should have heard of this if it were well known. That doesn't mean it isn't the case, but I don't remember titanium being an approved food contact surface. It could be that no one uses it because of cost rather than approval. I've e-mailed Boker to get a response but nothing yet. Any other microbiologists out there here of this issue?

Bruce
 
As I said, I was quoting from my faulty memory not from the Boker claims, but as you said it did coincide with some sort of anti-bacterial quality.
 
This is what I have:

1. Fujiwara Kanefusa santoku
2. Hokiyama Artisan santoku
3. Hokiyama Artisan paring
4. Hattori honesuki
5. Aritsugu kamagata usuba
6. Suisin yanagiba
7. Henckels 5-star meat cleaver

Many of the Japanese knife companies are family run and I've had the pleasure of dealing with Ms. Hattori (of Hattori) and Mr. Aoki (son of Suisin's founder), all of whom were friendly. I've also been to the Aritsugu shop in Kyoto, which was another great experience.
 
Haven't used a "kitchen knife" since getting a Rinaldi TTKK. I'm not much of a cook, though.
My Gambit gets used in the kitchen pretty frequently, as well.
 
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