[Kaylee]

So I go to visit a mountain man friend of mine. Neat feller, lives way back on the slipperiest, bumpiest, pain-in-the-tookus forest service road I've ever subjected my poor little truck to.

As you look around his cabin, you see all kinds of blades.. a beatiful custom damascus neck-knife worth more than my rifle, a couple really nice hunting knives, I'm sure he must have a hawk buried somewhere, some hand-made arrows with forged heads, and so forth and so on....

And then, I go to make him dinner....
... and the best thing I can find in the kitchen to slice up the tomatoes with was a beat-up ol' stamped potmetal ginsu clone. :scrutiny:

So, out of curiosity... how many of y'all carry your taste for nice knives into the kitchen?

-K

[twoblink]

My kitchen CLEAVER is soooo sharp, it's not funny. But then again, I'm chinese...

[griz]

Most of my kitchen knives are fairly inexpensive, sort of utility grade, definitely not braggin’ knives. My most used kitchen knife is a Kershaw paring knife, which is just a tad small for a proper "tomato" knife. The one thing they all have in common is they are all sharp. If it’s not sharp it’s not worth having.

Although I do prefer higher quality pocketknives, I guess my taste in kitchen knives reflects my other tool preference fairly closely.

[Al Thompson]

Do your friend another favor - go to Wal-Mart and get a couple of "Old Hickory" knives. Wood grips, carbon steel and they will take a great edge. Cost is minimal and the results are great.

[Don Gwinn]

My kitchen knives are Kershaws. They're stainless with rubber/plastic handles. They're comfortable and they can sit in the sink for hours with no rust, which is about all I require of a kitchen knife.

I keep them VERY sharp, but it's a lot of work. They don't seem to hold an edge. Crock sticks help, but I still have to use the stone pretty often.

[Tamara]

You mean there's another use for knives in the kitchen besides "Slit film cover over beans and entree, remove cover over rice"? :scrutiny:

(I have a Boker Titanum chef's knife to do that with... ;) )

[Bonker]

I have only one great knife for cooking. It's a 7" Saladmaster and it's awesome.
I also have a genuine Ginsu and it's pretty decent.

The rest were crap and I tossed them in the garbage.

I do need a chopper though. I like the look of the miracle blade chopper but I've heard that company is a huge scam and to avoid them.

[Skunkabilly]

I used to cook w/ my Kabar Tanto.

[Hemicuda]

My Smith & Wesson HRT Tanto is a FINE kitchen utensil...

and my Kershaw "Ken Onion" Chive model makes a FINE steak knife...

My Rapala Fillet knives make fine knives in the kitchen too...

But I DO have a fulkl collection old CARBON STEEL "Old Hickory" knives W/ real WOOD handles... I gotta take care of 'em, but they hold an edge, and make GREAT kitchen knives!

[hso]

Spyderco Santoku, and small and medium utility knives

Greco paring knife
Greco carving knife

The santoku gets used a lot along with the paring knife. The rest get occasional use.

[Chris Rhines]

My favorite kitchen knives are my Sabitier El Carbones. Forged carbon steel blades, take and hold an edge like a straight razor. Stay away from the crappy stamped ones.

- Chris

[Prodigalshooter]

I also have several of the Spyderco kitchen knives, very good. Also own three Japanese kitchen knives, traditional laminated steel type, also very good knives, though they want to rust like the dickens. They serve our needs very well.

[Drjones]

When I get my own place, I'll have cutting edge (pun intended) blades in my kitchen too.

:D

[JohnBT]

One medium Sabitier, but the 17-y-o set of Chicago Cutlery gets the most work.

JT

[hksw]

Well, I've bought my little sister a set of Henkel 4 Stars for a house warming gift and my big (older) sister a like set of Wüsthofs, again for house warming.

As for me, I've only got a small serrated Ginsu-type knife (mom gave it to me) and a cheapo Sabatier Precision. I'll wait until I get a house to get a good set, either Henkel Pro series or Friedrich Dick.

[hksw]

Correction.

I just looked at that little serrated knife and it actually IS a Ginsu. Ginsu Classic.

[OF]

Small paring knives are the Sabatier plastic handled thingys, there's a medium Wusholf paring knife, a couple Wustholf chef's knives and bread knife.

- Gabe

[Penman]

Primarily use a set of Victorinox kitchen knives, a medium Sabatier French blade, a Ryusen French blade that's my best knife. I've done a lot of prime rib cuts with a Dexter carving knife, probably on the order or 25K+ slices.

[bobs1066]

I like to rescue old tools from junk stores.

I've accumulated some great old butcher/kitchen knives that way. One had been used and sharpened so much that the blade is about 1/4 of its original width.

Old Hickory's are some of the best.

BTW, I've also started using my Randall 10-3 in the kitchen.

[hso]

Knifeforums has a forum dedecated to the much overlooked kitchen knife.

http://www.knifeforums.com/ubbthreads/postlist.php?Cat=&Board=Kitchen

[seeker_two]

Chicago Cutlery rules, but I sometimes find old knives to restore too.

I used to cook w/ my Kabar Tanto.

Now that's tactical...:cool:

[mons meg]

When I got married a few years ago the best wedding gift by far was a set of professional Henckel kitchen knives, given to us by my uncle who happens to be a surgeon.

If you have the means, I highly recommend picking some up. They are sooo choice. ;)

[Dave Markowitz]

I used to cook w/ my Kabar Tanto.

To cut open MREs? :D

[Bruz]

Boeker neck knife for small stuff...it has a very strong magnet that will hold the knife on the outside of the sheath, very easy access even when "dirty".

Cold Steel Bushman for big stuff and for cutting out circles in dough for cookies. :rolleyes:

[CZ 75 BD]

E. Warther & Son, Dover Ohio. Functional and beautiful. Almost got divorced when wifey put them in the dishwasher!! :scrutiny:

[arinvolvo]

My Kitchen is nothing but Henckels cutlery all the way around...gotta have the sharp stuff...

[tex_n_cal]

Wustoff Trident:D

[Ron L]

Well, because my wife and kids get at everything in the kitchen and use anything for a screwdriver, I dont' keep a lot of god stuff in there. If I'm doing some serious cooking, I've actually used my Dozier or Terry Hearn Skinner for whatever cutting duties that needed to be done. When I can break them of their habits, I'll invest in some good stuff.

[George Hill]

:uhoh:

Makes note to self "Find a sharpening stone".

[45R]

Working on the Benchmade Kitchen Set. :D :D

[Mikul]

The Henkels Four-Star knives are excellent. I've sold many of them just by having people use them at my house. Of course, I keep them sharp, steel them before and after every use, and they're cleaned and stored properly.

My wife thought I was obsessive until she lived with me for a while and went back to her parents' house to help with dinner. She takes much better care of our knives now.

I do 90% of my kitchen work with the 12-inch chefs knife and a 5-inch paring knife.

Don't skimp on the sharpening steel. I started with a cheap one and my knives were cutting into it. Now I'm using a Wustof.