Your go to knife?

[Chris_S]

I was wondering if you could only have one knife what it would be. I don't mind eating my bread like a barbarian so it would probably be my wüsthof 6" classic. Also what is your preferred sharpening angle?

 

[KaBAKZ]

Microtech socom delta clip point with aluminum handles, and 20° is about what I go for

 

[Hesparus]

Haven't discovered my perfect knife yet, but lately my go-to has been this one:

9" blade, 52100 @RC62, 6" handle. Sharpened to around 10-15º on each side.

If I could only have one knife, I might pick something with a slightly more robust edge. Maybe 0.008-0.01" behind the edge. The one above is 0.005"; it wasn't designed to handle absolutely everything, so there are some things I wouldn't use it for.

- Chris

 

[HwangJino]

I have 3.....

My Yoshihiro yanagi (custom convex)
Konosuke gyuto and sujihiki. (25 inclusive on gyuto and 15 inclusive on sujihiki)

 

[Hesparus]

Just to clarify a little: I don't really believe in the one-knife philosophy for cooking anymore. For a while, I had only an 8" Henckels and I used it for everything. It was fine for me, but now that I know more about knives I see that it's a much better idea (for me anyway) to have more specialized knives. If I was only going to have one knife, it would be something like what I describe above, but I would never choose to have only one knife. YMMV.

- Chris

 

[Chris_S]

Just to clarify a little: I don't really believe in the one-knife philosophy for cooking anymore. For a while, I had only an 8" Henckels and I used it for everything. It was fine for me, but now that I know more about knives I see that it's a much better idea (for me anyway) to have more specialized knives. If I was only going to have one knife, it would be something like what I describe above, but I would never choose to have only one knife. YMMV.

- Chris

I couldn't do with just one knife. It was just a hypothetical question if you could only have one. I'm really surprised at the angles people sharpen. I thought I would see a lot more 10-15 inclusive.

 

[Firestrike]

I don't use kitchen knives anymore, since I own a pretty large collection of belt knives and folders I put them to work in the kitchen.

Lately my Swamp Rat Rodent Solution has been acting as a pairing knife, and my Buck 119 as a Butcher's knife, for larger tasks my Busse Team Gemini Light Brigade does a fantastic job.

As far as angles, who knows, I freehand sharpen on stones.