What's Cooking?

L

lawdog

Joined
Aug 21, 1999
Messages
63
I know that the majority of members here have spent time thinking about what one knife they would take into the deepest unknown or use against anything that breathes, but today I was using kitchen knives and I realized I use them a lot without giving the topic much thought.

I have been thinking about replacing my Henckels in the future. What do people here use in the kitchen? For those folks who say "a Busse BM of course!", imagine that all knives save those used in the kitchen and commercially available as such are banned. What knife would you be removing from the block for your personal uses and why? What are premium kitchen knives usually made of anyway?
 
Big Chinese chef's knife. Great for all my cooking needs. Can be "tactical" when required
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I am going to build a set for myself from the Spyderco offerings.

One can see them at http://www.chaicutlery.com

Go to "Fixed Blades"

Then "Spyderco"

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Marion David Poff aka Eye, one can msg me at mdpoff@hotmail.com If I fail to check back with this thread and you want some info, email me.

My site is at: http://www.geocities.com/Yosemite/Meadows/1770/index.html

Check out my review of the Kasper AFCK, thougths on the AFCK and interview of Bob Kasper. http://www.geocities.com/Yosemite/Meadows/1770/kasperafck.html

 
Some Japanese cooking knives will attract many of you much, I believe, if my hearings are right about swordsmiths most of whom quit forging katanas after WWII, went off to start making cooking knives.

Quality aside, the variation spreads wide like... a sashimi blade, very thin, sharp and flexible, a tuna blade whose average blade up to three feet, some chisel ground (forged also) knives for fish. Even a tactical inclined knifeknut may find a new frontier among Japanese cooking knives. Downside is, as a cooking knife very few of them have sheath/scabbard, nor beltroop.

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\(^o^)/ Mizutani Satoshi \(^o^)/
 
Although I did use a Ross Aki machete to prepare a meal a few nights ago (I am testing the blade, and one of the requirements is versatility!), my usual kithen knife that handles 95% of all chores is a Spyderco Santoku. It is perfect for my needs.

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My Custom Kydex Sheath pagehttp://www.geocities.com/CollegePark/Lab/1298/knifehome.html
Palmer College of Chiropractic
On Two Wheels
 
I always reach for my Wusthof Santuko for most of my kitchen chores.
 
My new preference in kitchen cutlery leans toward something like Trace Rinaldi's TTKK in Talonite. Just enough blade to get the large jobs done, yet small enough for delicate cutting tasks.

AJ
 
Spyderco Santoku my main blade! After fruitlessly trying to get my wife to stop putting my Henckels in the dishwasher. Spydercos kitchen knives are as good or better as those costing 3x to 4x as much and are dishwasher safe!
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I am partial to my own 3" wide chef's knife made from cryo treated 440C and black micarta handles. This knife will do most of the chores in the kitchen with the exception of peeling potatoes. Heck I guess that I could get used to unpeeled potatoes, the skins are supposed to be good for you anyhow.

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george
www.tichbourneknives.com
sales@tichbourneknives.com

 
I use a Wenger chef knife and Chicago Cutlery for the rest. Inexpensive, durable, easy to sharpen and will hold an edge, everything I want in the kitchen.

Dave R
 
For probably 90% of my food prep, I use a 5.75" small Japanese chef's knife of unknown origin (blade markings have been scratched away -- probably 30 yrs old!). I'm currently shopping 'round for a new one, as it's ready to be retired or moved to the bullpen.

I prefer the Japanese style chef's blade -- sort of like a sheepsfoot w/slight belly. So I'm considering a Kyocera, tho' I'm mindful of its relative fragility. (Please share any good or bad stories before I fork out the cash!)

Also, anyone use David Boye's knives? Can't afford them right now, as they're as expensive as kitchen cutlery gets; but his custom etched blades make for the most beautiful, as well, I think. I have one of his "dendritic" 440C folders (etched feather on blade, CA buckeye scales) and, in my experience, for sheer cutting/slicing and edge holding, it performs even better than my Sebenza w/BG42. D Boye uses the same cast 440C in his kitchen models.

My 2 cents --
Glen

(Of course, for dressing and quartering dinosaurs, it's Battle Mistress or light saber all the way!)

[This message has been edited by storyville (edited 04 September 1999).]
 
Can't use a commercially available kitchen knife, which I guess includes commercial Japanese knives.... I'd get a set of custom kitchen knives kind of like my commercial ones but of better steel :^) Or are you asking what kind of non-kitchen knife I'd use ? Maybe something like the AG Russell Deer Hunter which seems to be a thin blade hunter. Some of the carbon steel 'trade knives' would work ok too as they're also nice and thin.

I thought that I read somewhere that the Henckels, we have the 4 star, are 18-8, which I seem to recall is a precipitation hardening stainless steel. I'd guess most are some sort of 420 and few are of some sort of 440.
 
At the present time I use L&H Knifeworks (Doc Gundersen) boning knife (5.5") and thin chef knife (10").

I always carry a custom RJ Martin 6" Kozuka in a kydex "in the pocket" sheath, used for when I don't have a knife at hand.

HOWEVER......

Just finished testing a Simonich Talonite "Blinoff Design" chef knife; 10" long, 3" deep, full tang Talonite blade with blue G10 scales. This might possibly be the finest chef knife I have handled to date! After being extensively used by chef Nick Blinoff (thecook) in CA, the knife was shipped here to Baltimore, MD to our kitchens.

The blade had not been sharpened since leaving Rob Simonich's grinders...when I shipped it back to Nick after 3 weeks in my kitchen the knife needed not a touch-up! It also responded very well to a steel...the best of both worlds!!

On the edge of my seat for the "Gettier" model...its' gonna rock!!

-Michael
 
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