your Most Used knives - kitchen?

i have 1 henckels professional S cook's knife that i use the most (that's my only knife anyway)...
i think i use it for everything except for butchering the chicken where i use a cheap stainless steel made in china cleaver...costs me like US$4 ...

this china stuff is real good...i'm not afraid of damaging it so i chop bone and even frozen chicken with it...then i can still sharpen it nicely on a DMT steel...

i've been thinking of getting my mom a knife since she has a new kitchen now...she has the henckels 4 star ones...but i thought i'd get her a really nice blade like a kasumi santoku but i don't think she has a proper place to put her blades...and i don't know whether she likes using magnetic racks...
 
I use the Forschner Victorinox with Fibrox handles. Very highly rated and extremely resonable prices (eknifeworks lowest I've found).
 
Global chef's knife (G-2 as I recall). My wife is an *excellent* cook & rarely lets this one out of her hand. Note; we were told *not* to use a steel on Globals; use a ceramic stick instead.

Victorinox paring knives. Mentioned before & worth mentioning again.

Victorinox-Forschner serrated bread knife. We got this for a wedding present 24 years ago & still going strong. I touch up the serrations with an EZLap every now & then, & treat the wood with linseed oil & beeswax when it looks dry.

Victorinox-Forschner Chef's knife (wood handle)

fun thread!

Andrew
 
F-Dick what else! I use a 4" Poulty knife as my utility/parer and an 8" chef. There are others there - 6" straight butcher but it is the first 2 mentioned I use the most although I am toying with grabbing a 6" fish filleter off the shelf for Xmas.
 
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I use a 12" Carbon Sabatier chefs knife made by Mexeur.
 
MAC Original Series 6" Utility. Thanks Jeff Clark for the tip. Works great, wife loves it and by keeping it hung by the "hole", stays sharp. Also, Victorinox parer.
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I have a nice Henckles set in a block but I keep picking up a German made Fissler (Spelling?) 8 inch chef, I think of it as a good beater.

I like using a Buck 105 and a Puma hunters friend, they are kind of thick blades for the kitchen but they feel good.

I like a Martini Rappalla fishing knife for slicing.

There are quite a few other knives around my kitchen, Wusthoff, Sabatier, a couple Japanese and Chinese, some Mexican made Colonial, some Portuguese and Spanish. Sometimes I wonder, where did all those chef knives come from ??.

Edited for spelling of the Fissler name.
 
Seems like a lot of people favor the Victorinox Paring knife -
I use one as a general purpose knife placed on my table/desk ar home - in the kitchen a bubinga wood handled became the one in use, because my mom liked it - and I found I prefered it too over my other paring knives.

maybe the most common is this? (NB: the photos from swissarmy.com are not all the same size/scale)
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40807_l.jpg
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3.25" small handle left to right: black (#40600) white (#40807) red (#40601)

But there are quite a few variations over just the handle color:
40603_l.jpg
42806_l.jpg
40605_l.jpg
40508_l.jpg
40509_l.jpg
40606_l.jpg
42603_l.jpg

left to right: wavy/serrated edge (all 3 colors #40602, #42602 #40603); sheep's foot (#40806 #42806 #40604); sheep's foot wavy edge (white & red only #42807 #40605); larger handle (black only #40508) larger handle wavy edge (#40509); 2.25" bird's beak (#40606); 2.25" straight edge (#42603)
 
I have enough trouble limiting my self on new folders. I sure don't need to start a kitchen knife collection too. Wait a minute I do have a collection. never mind LOL.:rolleyes: :rolleyes:
 
In the kitchen I have a 4inch Hocho knife I made myself from O-1, a 6inch chef's knife made from a cross cut saw that has a L6 or 15N20 blade that will flex to almost 80-90degrees and return to true and a Green River little utility knife I finished up when doing knife kits a couple of hyears back. These carbon steel blades are superb and caring for them is never a problem. I threw away my Mundials, Wustoff's and other cheapo's. In the workshop I have several junked knives I made that didn't make the grade. In the garden I still use a test-knife in RWL-34 that is pretty beat up and I'm still trying (not too hard) to destroy it... Jason.
 
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