3 handmade Japanese knives (2 sizes of Santoku) and an old Spyderco Santoku.
Kitchen CutleryWhat do you use, what would you use if you could?
- Thread starter alaskanativeson
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dagger dog
Member
Bought my girlfriend (wife now) a set of Henckels, for graduation culinary school 30 yrs ago, the resin impregnated wood scales, we use them daily!
Dionysusigma
Member
Turns out the best knife we have, for anything, is a cheap Chicago Cutlery concave paring knife. Holds a razor sharp edge for a long time... better than most knives I've seen, in any applicaiton.
I've been thinking about buying a few Old Hickory since I like carbon steel for cooking better than stainless.
I've been thinking about buying a few Old Hickory since I like carbon steel for cooking better than stainless.
fingerbanger
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- Mar 11, 2008
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- 42
got my wife a set of wustoff clasics two years ago. i did alot of research on the subject before i spent the money. wustoff and global seem to be on the top shelf. there may be others that are also good. i found that these two brands seemed to have the highest ratings when i researched the subject, however both are very very expensive.
TimboKhan
Member
For most of the cooking tasks I perform, an Ulu is about perfect, though it is certainly not the only knife I use.
skinewmexico
Member
Forschner. Can't beat it for the money, which does hurt it's snob appeal.
Atlanta Cutlery blade
I got it ten years ago as a closeout and it's turned out to be fantastic. I put some gorgeous ironwood scales on it(since turned almost jet black) and it's the best knife I have. Somebody on another forum said it probably came out of Eastern Europe. Quality stuff. Would kill to get another.
I got it ten years ago as a closeout and it's turned out to be fantastic. I put some gorgeous ironwood scales on it(since turned almost jet black) and it's the best knife I have. Somebody on another forum said it probably came out of Eastern Europe. Quality stuff. Would kill to get another.
sm
member
Old Hickory Paring knife
Case Barehead Slimline Trapper, yellow handle, CV blade.
Case Peanut, yellow handle, CV blades.
Old Hickory Utility knife
This is what I use, and I sharpen freehand with either a Norton 4" Crystolon combo stone or Norton 3" India combo stone.
For some reason I have been using the Crystolon more of late.
Old Hickory Utility gets used the least, I actually like using that Trapper and so tend to use it instead.
What I would use?
I am not really sure to be honest, not as far as current offerings.
What I had and would use include some old Case Cutlery, and some Custom made Cutlery.
I have had nice stuff, but after more than once of losing most everything, I just sorta have the memories , and sentimental value and just keep it simple.
Heck, I ain't gonna live forever, I have nobody to leave anything to, and who is to say I won't lose stuff again.
*shrug*
Case Barehead Slimline Trapper, yellow handle, CV blade.
Case Peanut, yellow handle, CV blades.
Old Hickory Utility knife
This is what I use, and I sharpen freehand with either a Norton 4" Crystolon combo stone or Norton 3" India combo stone.
For some reason I have been using the Crystolon more of late.
Old Hickory Utility gets used the least, I actually like using that Trapper and so tend to use it instead.
What I would use?
I am not really sure to be honest, not as far as current offerings.
What I had and would use include some old Case Cutlery, and some Custom made Cutlery.
I have had nice stuff, but after more than once of losing most everything, I just sorta have the memories , and sentimental value and just keep it simple.
Heck, I ain't gonna live forever, I have nobody to leave anything to, and who is to say I won't lose stuff again.
*shrug*
cedjunior
Member
All or my small knives are cheap "forged" stuff you buy at walmart or target, but my one large knife I use for most things is a Kershaw/Shun Santoku.
We have a set of the Henckel Pro S and a similar Wusthof - any type with the sold tang full-length. I am sure there are other good ones but these are common enough to find and good enough for the picky.
My new splurge in cutlery, though, is Laguiole flatwear from Jean Dubost. Now that is a serious tool for your hand when working on the steak.
When camping or riding, all duties are generally performed with a Vietnam vintage Camillus jet Pilot survival knife. Even packs it's own stone!
My new splurge in cutlery, though, is Laguiole flatwear from Jean Dubost. Now that is a serious tool for your hand when working on the steak.
When camping or riding, all duties are generally performed with a Vietnam vintage Camillus jet Pilot survival knife. Even packs it's own stone!
Blade did a quick chef's evaluation. Their best buy pick was the new line from Timberline.
Sir Aardvark
Member
Pretty much anything that has a forged blade does pretty well in the kitchen.
These include Henckels, Forschner, Messermeister - you know, pretty much all of the Solingen-area knives.
Stamped blades are no good, they can get dull just sitting there.
Also, stainless steel is an obvious choice. It's an avoidable hassle to have to wipe your blade with mineral oil after every time you use it in the kitchen, so why bother?.
You pretty much have to balance the utilitarian aspect with the cost...
I myself would not want to slice chicken with a $700.00 laminated steel chef's knife hand-forged by some Japanese Blade Master. A piece that expensive should be mounted on the wall like artwork.
Perhaps when I'm at the point of lighting my cigars with $100.00 bills, then I'll have really expensive kitchen knives - but, when I'm at that point, I'll be paying a cook to do it for me - so it won't matter then.
These include Henckels, Forschner, Messermeister - you know, pretty much all of the Solingen-area knives.
Stamped blades are no good, they can get dull just sitting there.
Also, stainless steel is an obvious choice. It's an avoidable hassle to have to wipe your blade with mineral oil after every time you use it in the kitchen, so why bother?.
You pretty much have to balance the utilitarian aspect with the cost...
I myself would not want to slice chicken with a $700.00 laminated steel chef's knife hand-forged by some Japanese Blade Master. A piece that expensive should be mounted on the wall like artwork.
Perhaps when I'm at the point of lighting my cigars with $100.00 bills, then I'll have really expensive kitchen knives - but, when I'm at that point, I'll be paying a cook to do it for me - so it won't matter then.
Jason_G,
Yes.
Yes.
coelacanth
Member
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- Mar 5, 2007
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- 455
a very eclectic mix of manufacturers and blade styles
my favorites in no particular order are Sabatier, Dexter-Russell, Forschner, Old Hickory, and Dawson ( custom ). Properly maintained, any of the knives I own are equal to the task at hand. The only major disappointment on the kitchen knife front belongs to A.G. Russell. I purchased three of his kitchen series a few years back and they have not held up well at all. Brittle blades and either poor materials or poor construction on the handles. That said - those are the only knives I've ever purchased from A.G. Russell that I've not been completely satisfied with.
my favorites in no particular order are Sabatier, Dexter-Russell, Forschner, Old Hickory, and Dawson ( custom ). Properly maintained, any of the knives I own are equal to the task at hand. The only major disappointment on the kitchen knife front belongs to A.G. Russell. I purchased three of his kitchen series a few years back and they have not held up well at all. Brittle blades and either poor materials or poor construction on the handles. That said - those are the only knives I've ever purchased from A.G. Russell that I've not been completely satisfied with.
Dave McCracken
Moderator In Memoriam
WW had a set of Henckels when we met. I added, at her request, a large Sabatier chef's knife for a present early in our marriage. Later, we've added a few good paring knives and some Japanese offset serrated thing we use for bread, roasts, etc.
Every now and then I break out the bench stones. Touching in between sees a Henckels steel and a crock stick in use.
Every now and then I break out the bench stones. Touching in between sees a Henckels steel and a crock stick in use.
Based on sm's various discourses on the virtues of 1095 carbon steel Old Hickories, I've gave my old Chicago Cutlery set to my daughter and replaced it with an Old Hickory (Ontario) kitchen set. After working the bevels a bit, they suit me fine. I touch them up as needed with a steel for everyday use, and give them a tune up on the stones once a quarter or so. I also like the fact that each individual knife in the set is is easily replaced from open stock if required.
Just another step in my return to simpler times.
Just another step in my return to simpler times.
zxcvbob
Member
I have a mixture of Dexter Russell Sani-Safe and R.H. Forschner's.
I also have a big heavy cleaver that I bought cheap from Harbor Freight that works about as well as my Dexter cleaver (and the HF looks nicer)
I also have a big heavy cleaver that I bought cheap from Harbor Freight that works about as well as my Dexter cleaver (and the HF looks nicer)
zxcvbob
Member
Forschner (a.k.a Victorinox) are all stamped blades. I think F. Dick has forged blades.
JohnBT
Member
A set of Chicago Cutlery purchased in 1986 and two more expensive European knives of the same vintage - one butcher and one chef's. I've forgetten the makes - Forschner and Henckels maybe?
I'm happy with the knives I have, including my 3 old fillet knives.
John
I'm happy with the knives I have, including my 3 old fillet knives.
John
Piedmont Plinker
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Nice set of Henckels, a Wustof paring knife, some assorted wood handled knives (not Old Hickory), and a set of cheap Farberware serrated steak knives.
However, two extremely under-rated tools, in my opinion, are a good pair of kitchen shears and and a good pizza cutter.
However, two extremely under-rated tools, in my opinion, are a good pair of kitchen shears and and a good pizza cutter.
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