"You call yourself a knife nut !!" HELP

wow! Great responses so far! Especially for a non Busse thing! Not fussy at all.

I Love this place! :D:D:D
 
thanks for all the info lads. Mike - can't get most of those on this side of the pond!
 
Brendan said:
thanks for all the info lads. Mike - can't get most of those on this side of the pond!
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heheheh - You will. You will find a way eventually. It's a dark path. Koki from japanesechefsknife ships globally I believe.

My kitchen knife purchase/sales rival my Busse purchase/sales this year. Sometimes it takes a while finding the one that you really enjoy using.

Also, after you pick something to start with, try some waterstone sharpening. It's somewhat zen in it's own little way.
http://www.japaneseknifesharpening.com/ has good tips. Dave, the owner also has a few videos on youtube. Search "D & R Sharpening Solutions" on youtube and watch vids 1-3.

Enjoy!
 
Cheap and easy to find - Victrinox (Victronox?) 8" Fibrox Chef's Knife. It's about $25. Good knife. Won't cut into your INFI budget right before the holidays.

Then a Cultellus and BAD for smaller chores.
 
Dennis in MA said:
Cheap and easy to find - Victrinox (Victronox?) 8" Fibrox Chef's Knife. It's about $25. Good knife. Won't cut into your INFI budget right before the holidays.
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Exactly the knife I use.
Works fine,antimicrobial handle,and best of all
cheap.
Was recommended on Americas Test Kitchen tv show too...
 
Another vote for Global.
I used mine professionally for 6+ years. They are still going strong.
Shun's are okay, but I like the Global better.
 
I like to use my Sus Scrofa for some kitchen jobs, but for a good chopper for veggies, my Cultie!!
 
I use the following:

NICK, Murray Carter (forged) and an Okuden "Ohana" (made several as gifts last year).

I'm trying to find a way to justify one from Sawtooth Cutlery (Mike Young). The guy was a pro chef, production manager for CRK and now makes knives on his own. S30V in the kitchen is a good thing!

In all honesty, after using the Carter and the NICK, I determined that the Henkels 5 star knives we have are basically fishing weights or camping knives. (Make no mistake, they are good knives. We've had 'em for 17 years now. It's just that the custom made one's are so far superior).

Brendan,

Here's a link to some pics of Mike's work: http://www.arizonacustomknives.com/sold/?artist=589 (If you want to get in touch with him, let me know and I'll send you his e-mail)

Murray's website: http://cartercutlery.com/

Michael Rader is a friend of mine and makes one heck of a kitchen knife as well: http://raderblade.com/
 
Brendan,

I have Hattori Cowry X and Itou R2 hunting knives which Koki shipped direct to me. VFM wise...Itou R2 Damascus is best. His work is superb. You really only need one good Chef's knife...for smaller work I use his hunting range...it gives you more versatility from the knives...just make sure they don't have an elongated finger guard which gets in the way on kitchen board slicing if picking a hunting model.
 
If you can, try to hold the knife in your hand. You received many great recs! I like Boker's Yadama or Wilkin's Ryback FB.
Good luck!!
 
Oku said:
I use the following:

NICK, Murray Carter (forged) and an Okuden "Ohana" (made several as gifts last year).

I'm trying to find a way to justify one from Sawtooth Cutlery (Mike Young). The guy was a pro chef, production manager for CRK and now makes knives on his own. S30V in the kitchen is a good thing!

In all honesty, after using the Carter and the NICK, I determined that the Henkels 5 star knives we have are basically fishing weights or camping knives. (Make no mistake, they are good knives. We've had 'em for 17 years now. It's just that the custom made one's are so far superior).

Brendan,

Here's a link to some pics of Mike's work: http://www.arizonacustomknives.com/sold/?artist=589 (If you want to get in touch with him, let me know and I'll send you his e-mail)

Murray's website: http://cartercutlery.com/

Michael Rader is a friend of mine and makes one heck of a kitchen knife as well: http://raderblade.com/
Click to expand...
Rader and Carter certainly make EXCELLENT knives. And you're right, the 5 stars really are out of their league in comparison.
PeterPHWS said:
Brendan,

I have Hattori Cowry X and Itou R2 hunting knives which Koki shipped direct to me. VFM wise...Itou R2 Damascus is best. His work is superb. You really only need one good Chef's knife...for smaller work I use his hunting range...it gives you more versatility from the knives...just make sure they don't have an elongated finger guard which gets in the way on kitchen board slicing if picking a hunting model.
Click to expand...

Hattori Cowry X is an awesome knife too!
 
I have several Fallkniven Swedish Knives that are used as hunting knives. They work great in the kitchen. I also have a new Broker that has the ceramic blade. I'm thinking about getting a ceramic 4"kitchen knife to take to the field.
 
Oku said:
I use the following:

NICK, Murray Carter (forged) and an Okuden "Ohana" (made several as gifts last year).

I'm trying to find a way to justify one from Sawtooth Cutlery (Mike Young). The guy was a pro chef, production manager for CRK and now makes knives on his own. S30V in the kitchen is a good thing!

In all honesty, after using the Carter and the NICK, I determined that the Henkels 5 star knives we have are basically fishing weights or camping knives. (Make no mistake, they are good knives. We've had 'em for 17 years now. It's just that the custom made one's are so far superior).

Brendan,

Here's a link to some pics of Mike's work: http://www.arizonacustomknives.com/sold/?artist=589 (If you want to get in touch with him, let me know and I'll send you his e-mail)

Murray's website: http://cartercutlery.com/

Michael Rader is a friend of mine and makes one heck of a kitchen knife as well: http://raderblade.com/
Click to expand...

Thanks for the info mate - I reckon those are a little more than I can afford but really appreciate you taking the time to post. Reckon the global are just within my reach and will probably get some of those :thumbup:
 
B---One more thing. My chef knife MUST have these two features.
1) A Point.
2) The heel of the knife must be no less than 2 inches. This is for knuckle clearance.
Good Luck. Post which knife you get.
 
I love my Shuns, I have 4 thats all you really need, though I suppose I could round it out with a huge chopper.

I like the 7 inch santoku. Good for almost everything. I have a small pairing elite, a utility knife, and a special purpose tomato knife.

The globals are good... but I just prefer the traditional Shuns.

There are better ones out there, for sure but they can get very very expensive. But some of them sure are gorgeous.
 
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