What kind of kitchen knives do you use?

Another big vote for global knives. When I worked in a kitchen that thing was the sharpest around. One thing about Global knives is that they are very thin at the spine. If you "choke up" on the blade like you are taught at culinary school to get more control over the knife you will develop a nice little diagonal ridge of hard skin at the base of your index finger. In light of this if you want a Global go for the heavyweight series. The spine is noticably thicker and provides a MUCH more comfortable grip. I really wish I had one of those when I was slogging through my mise.
 
I've used a George Young 5" utility kitchen knife over the last three years.

It's awesome, to say the least. Ultra thin Stellite 6K blade, and nicely contoured black/silver pakkawood handle. It's the best knife I've ever used, and it only requires the occasional touchup on the Sharpmaker. Maybe three or four strokes per side, once a month, and it's ready to GO!
 
The spine is noticably thicker and provides a MUCH more comfortable grip. I really wish I had one of those when I was slogging through my mise.
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That's just what I was worried about with the thin Japanese-style blades. I'm not a professional chef, so I dont' do enough to build up the callous, so I would end up with a periodic blister setting up my mise!


I've used a George Young 5" utility kitchen knife over the last three years.
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Tell me more! where, how much, etc.
 
I love Globals but, the knife I use everyday is an 8" F.Dick chefs knife. I have an 8" Victorinox and an 8"Messermeister that see pretty good use at barbecues and picnics. I've got a Chinese cleaver that gets used almost as much as my chefs knives. It's really cheap, easy to sharpen and once you get the hang of it, can easily debone a chicken or do a good julienne on the veggies. I have a bunch of Chicago cutlery that I let my sisters use when they come to visit. It took me a while to figure out that I cook everday and that good tools make the work easier.
I always go for the 8" chefs, chinese cleaver,paring knife and kitchen shears.
 
Wustoff (sp) Trident.

And this one:

Aogami Petit Gyuto Hocho - Dojo Small Slicing

bgknife323.jpg
 
I have a set of Case kitchen knives that I have been using for about 15 years now. They were an excellent value and excellent knives as well. Another thing is that I am not in the market for french or german products.
 
Originally posted by NFMee
Who has experience with the Spyderco Kithcen cutlery??
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I have, and use, the entire Spyderco kitchen set. I store them in "the world's greatest knife block' from A.G. Russell.

I am pleased with the Spyderco's. I believe they are an excellent value. I have had mine for awhile now and they have held up nicely.
 
I own over 100 kitchen knives with dozens of brands. What I can think of off the top of my head are: Spyderco (stainless and titanium), MAC, Case, Flint, Sabatier, Forschner, Old Hickory, LamsonSharp, Russell Harrington, Camillus, Robeson, Gerber, Wusthoff Trident, Henckles, Masahiro, Viking, Cutco, Rada, Joyce Chen, Amway, and at least another 20 more obscure brands from a dozen countries. Some of the best knives are labeled in Chinese or Japanese and I can't read them. There are quite a few Japanese knives imported under store names like Neiman Marcus that are quite good. I've even found obscure Portuguese knives that are excellent.

For ergonomic handle design, blade design, and blade materials Spyderco is one of the best and economically priced. The elastomeric handle may be a turnoff for some. The MAC series knives have similar pricing and performance with wooden handles. Masahiro are generally higher in price, but good value. I mostly avoid serrated blades except for bread knives. I've got a serrated Spyderco which works excellently. You might want to look at AG Russell's website for his store brand.
 
Wusthof Classic 8" Chef
Wusthof Grand Prix 6" utility

Global G5 Santoku
Spyderco Gin 1 Native

Wusthof Trident make excellent knives but I find myself using the Global and Spyderco far more than anything else. The Global's are dead easy to maintain and sharpen.

There are a lot of nice looking Santokus out there. Beautiful in form and function IMO.
 
The Kershaw Shun blades are great. They are available at an unbelieveable price at a well known and reputable internet discounter.

I have some of the older Spyderco Kitchen knives that used AUS-10 steel and have a black/brown micarta grip. They are made in Japan and are awesome, superior to the Wusthof's, Henckel's and Messermeister's that I also have. I think they still have a couple on the Spyderco website in the discontinued section.

They are probably made by the same folks making the Al Mar kitchen knives.
 
wow, guys, thanks for all the info

I guess I am going to have to go out and try some of these to get a feel for balance and so forth.

I think one common note on this thread has been that sets aren't necessarily the way to go, as one manufacturer does one particular blade better than another.

great info though, should help anyone looking for kitchen cutlery
 
If you appreciate good kitchen knives and don't abuse them, the Japanese laminates are a true joy to use. I have two Murray Carter Muteki knives that cost ~$100 US that are incredibly sharp, are easy to keep that way and, a delight to use due to the supreme effortless cutting qualities they have. These knives are not suitable for people who abuse kitchen knives with their carbon steel centers and delicate edges which I suspect would fail if you cut against a granite counter top or ceramic plate.

My Trace Rinaldi TTKK is proven to be a fantastic knife and has served me well for many years now. I love it.

For someone willing to purchase one good knife for use in the kitchen and is willing to give up the German Knife Block concept (and all those knives you will never use in it), Thomas Haslinger has a kitchen knife that is extremely well thought out. At ~$275 US, it has some sticker shock but, compared to the German block sets is much better overall value IMHO. It won't impress your friends who come over for dinner but, I suspect it would impress you everytime you used it.
 
About a year ago I needed a quality kitchen knife when i got my college apartment, and had a hard time finding a manufactured blade that was just what I wanted. I was looking for an approx. 4" blade length carbon steel chef's knife. There are plenty of think little 4 inch paring knives out there, but nothing with a nice broad chef's blade.

I finally had just the knife i was looking for made for me by bladeforum member Taz. I ended up with an O-1 blade with blue/black G10 scales. It is a great little piranha of a knife, and so far has been the only kitchen cutlery that I have required, and is absolutely perfect for my needs. THe price was very reasonable, you may wish to consider contacting him.

I also noticed that AGR has an attractive lineup of all steel kitchen in the print catalogue, but I can't find them on the website. I didn't get all the details but they looked pretty nice and were rather inexpensive.
 
I've been following this thread and noticed a pair of Murray Carter's knives on TAD. They arrived today and are nice! They cut with no effort and I cleaned out the kitchen of veggies and corn bread at lunch. My kitchen just stepped up its food preparation enjoyment I can assure you! :)
 
worked in a cutlery shop for 2 years i've played with just about anything but to keep things simple and go with wustoff or global, excellent knives.
 
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