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What do you use in the kitchen?


Oct 3, 1998
What knives do you have in your kitchen? And what knife do you use the most?
I have a mix of Chicago Cut. and Wusthof. My 2 favorites are the Wust. 6 inch boner, and a 5 inch Chicago.
If I had to buy only one brand it would be the Chicago. The handles just feel right in my hand, and the steel in both brands suck compaired to my pocket knives.

[This message has been edited by db (edited 08 April 1999).]
I use a 10" Wustof Grand Prix for almost everything. I also have a few Lamson Sharps and F. Dick and Foerschners. All great knives for the profesional or home cook. Chicagos are good knives but I've heard they are illegal in some states for commercial use because of the wooden handles.
Keep Cookin, Joe

Rock On!

I have Spyders in my kitchen - the Pro Culinaire K04 and K05, and the FB01 Moran sees quite a bit of action too. The serrations of the K04 and K05 take most of the work out of slicing. Another thing I like about the three knives is that they are not slippery when wet.

Dexter Ewing
Knife Reviews Moderator

"The keystroke is mightier than the sword"

I use a 4.5" Kyocera ceramic fruit knife for most purposes, along with some Spyderco kitchen knives (the serrated utility models and the discontinued
chef's knife), and sometimes one or another sport-utility folder. The MBS-26 steel in the Spyderco kitchen knives is higher carbon than most kitchen stainless (440A, AUS6 or Mystery Steel), and is a couple of points harder than other kithen knives.

We're still waiting for some company to produce a line of kitchen knives in ATS34 or better, that would make upscale Mitteleuropa Mysterysteel obsolete.

Re ATS34, it's OK for a kitchen knife to get a brown spot or two on the blade, it it holds an edge!

My favorite kitchen knives now are Mad Dog`s Micro and Operater.

I have a number of different knives that I use for different tasks, but the two that I use most are my Chinese "cleaver" -- about 8" long by 3 1/2" wide, about 1mm thick for the upper half of that, with a fairly smooth flat grind tapering from nothing to that 1mm. Great geometry! Good carbon steel! I have a French chefs knife that is pretty good as a slicer, but the Chinese is better. It's not at all pretty. The upper part of the blade is blued and the hammer marks are visible. The handle is sort of barrel-shaped wood with a tang that runs through it and is just hammered over at the end. Still, it's a great cutter. I can reduce an onion to thin slices or tiny bits in almost no time. Then, the knife is perfect for transferring the cut-up whatever to the cooking vessel. I've had this one for almost 30 years.

The other favorite is a knife I got as a Russell Green River carbon steel paring knife blade about 25 years ago and put a simple handle of exotic wood (Goncalo Alves) on. It's about 3 1/2" by 1/2" of flat ground blade with another 3 1/2" of nice, graspable handle. It's sort of a spear point, but flat ground and it's narrower than the handle, so I can't really put much of the blade onto a cutting board, but it is a paring knife, so it's not what I use for chopping. I use this for things like peeling and coring apples, cutting up peppers, and other tasks that don't really involve a board. I'd kind of like to find a blade like this in something less susceptible to corrosion, but I can live with this one pretty well. It's long enough to extend through or nearly through most apples, but just barely, and it's both narrow enough and thin enough (maybe 1/16") to turn and manipulate well.

Paul Neubauer
My main knife is a Spyderco Santoku. I also use a small Tupperware paring knife.
I bought two Kansui Ink Pattern kitchen knives on my last trip to Japan... One is for slicing vegetables and the other for meats. 16 layers of stainless damascus forge welded to a cobalt steel core make for some of the most beautiful and strongest knives I own. And the best part is I get to use them everyday.
Asidre from some Henckells in various sizes, the CS Hai Hocho makes a great little cooking knife. Great little camp cooks knife too.
Old carbon steel Chinese cleaver I got from my grandmother. I use it for almost everything. My wife uses cheap Target utility knives.


Right now my favorite kitchen knife is a large Forschner (sharp and inexpensive). Skip the expensive German brands... hard to keep sharp, and way over-priced.

I have a 6" Talonite TTKK on order from Trace Rinaldi that will become my new fav when it arrives!

I use a Spyderco Santoku, a couple of laminated steel knives made in Japan, a Buck 107, and a very old Trident paring knife. We've pretty much stopped using the set we bought years ago before we knew what real knives were. I often also use my Moran and the ATS 34 hunter I got from James Mattis, both work well for various vegetable chores and it allows me to use them more often, always a good thing.
I fancy myself as a new maker of sorts. Couple months ago made a Japanese style chefs knife with 440V and put canvas micarta handles on it. Great grip when wet and it holds an edge like...well like CPM! Now my Wusthofs are rarely used except the bread knife. Best part is my wife hasn't said "sharpen this" yet! As a matter of fact I'm gonna sell the wusthofs when I get around to making a paring knife and a long thin slicer. Gotta love CPM....jeff

[This message has been edited by guinness (edited 08 April 1999).]
I use a set of Spydie Pro Culinaire knives James sold me. I will confess to using almost all of my fixed blade knives to slice up meat to test the edge geometry. One of my favorites despite it's 1/4" blade is the Mad Dog Mirage X Hunter. Got this as a test piece from another forumite and like the aggresiveness of the edge when cutting meat and vegetables. Plus it is totally rust proof and rarely needs sharpening.

I wonder if one of the new cobalt alloys will be the way to go eventually for high quality kitchen knives due to rust proof qualities without the fragile nature of ceramics... In order to test this out I am having Trace Rinaldi make me a Talonite TTKK (thanks to Bald 1 and other's laying the groundwork for this decision


Well, I'm very glad to see the responses this thread is getting. Too few of us pay attention to the knives we use every day, day in and day out. I'm also glad to see the number of folks that incidate having found happiness with Chicago Cutlery, Forschners, and Spydercos, since one of my missions is to get folks to really compare some of these highly affordable knives to some more hyped far pricer knives. So far, I'd say roughly 60% of the folks that we know that have seriously compared Henckels to Victorinox/Forschner have reported a growing fondness for the lighter weight, much cheaper Victorinox. There are some professional chef's and some yuppy friends that detest any thin, light knife, but they appear to be somewhat the exception in our admittedly limited data pool. I also think that as some of them get older and start having hand troubles that they'll likely see the bennefits of lighter tools, but perhaps not.

Out of a kitchen with literally over a hundred knives from many pricepoints, here's what see's daily or weekly use:

1. Spyderco Santoku
2. Victorinox/Forschner #40570 (6" Chef's knife
3. Victorinox/Forschner 4" parer
4. Forschner large Chinese Cleaver
5. Connestoga Knives Ulu (cuts pizza and bread dough GREAT!)
6. Rapala/Normark filet knife
7. Wenger 8.5" Bread Knife (the only fully serrated blade that I own)
8. Chicago Cutlery Classic Collection #404 boner/butcher

That last one is the limited Chicago brand line that few seem to have heard of. Everybody is familiar with the regular Walmart ones, but they used to make some of thicker stock with polished rosewood handles, and I think perhaps better steel. They used to be available at Target stores, but I don't know if they still are.

With judicious shopping one could pick between either the Santoku or the cleaver and wind up with a set of 7 great kitchen knives for somewhere around the $100US mark total. If I were to pick 3, they'd be the Santoku, the parer and the filet knife.

At one point or another, like many of you, I've used most all of my knives for food prep in the kitchen, or camping or at work. Some that strike me as particualarly good all around cutting, camping, fishing, kitchen knives are the inexpensive Frost's of Sweden and KJ Erikson Mora fixed blades. $8-$15 and they'll do great on beast or butcher block from venison to veggies, etc. Not my first choice in a dedicated kitchen knife but far better than many at all around utility. One particularly good one is the KJ Erikson Mora 2000.
It's got quite different edge geometry than the regular Scandinavian knives. It doesn't hold an edge forever, but considering how easy it is to resharpen, and at $20-$25, who cares?

One other thing, for those of you waiting with baited breath for a set of ATS-34 kitchen knives........
A while back, AG Russell sent me some prototype 7.5" x 2mm stock lightweight Chef's knives to try. One was in ATS-34 and the other in a special blend like a proprietary "one-off" of 440A or AUS8A. They weren't labeled as to which was which, and my role was to use them daily for several months to see what I could find out about them. To make a long story somewhat shorter, there was so little difference in edge holding longterm that it's hardly worth talking about. I did indeed figure out which one was ATS-34 and which was the "blend" but that was primarily through paying "very" close attention to edge qualities at sharpening. The difference was miniscule and most definitely not something that I'd pay extra for. What keeps these guys cutting so long and so well is outstanding geometry.

In the kitchen knife world, paying more simply means you paid more.
It can, at times mean getting exactly what one wants, but that's certainly not always the case since too few cooks, chefs really know what they want to start with.
If Spyderco would just back their kitchen knife models that they discontinued a few years back, to add to the four that they make now, I wouldn't hesitate on what to recommend as a matching set!

The main kitchen utensils, at this point, are;

6.5" fillet/boning knife
10" slicer/chef knife
Both by Doc Gundersen of AZ, O-1 steel. Custom made (I knew what I wanted...)

For kitchen roaming, RJ Martin 6" kozuka, kydex pocket sheath.

Looking forward to the Simonich talonite model...


How do I say this without wanting to cry?

My Kitchen (at home in NC) has all Wusthof-Trident......

and a Spyderco Military.

That's what I get for trying to "sneak" a knife without first getting her approval.

I won't see it until June. Then I'll see my wife.......
We have been using a comlete set of custom kitchen knives by David Boye, for the last 3 years. A 3" utility - a 10" Chef. These knives perform better than any thing tried over 35 years of marriage in the kitchen. They require very little touch up, and cut very aggressively.