Kitchen Knives

[Boattale]

Let's show and tell about kitchen knives. To be sure, many have been used as weapons, this is a legit thread!

Here is my mixed breed collection. Nothing fancy or all that pricey, but all in all, quite satisfactory in this amateur kitchen.




Top Center: R. H. Forschner Chef
Next Down: Chicago Cutlery serrated bread
Next: Chicago Cutlery Chef
Next: A smaller Chicago Cutlery Chef - this one gets used a lot
Next: A largish Santoku. Paula Deen branded but who knows about the steel. A gift
Next: A medium PD Santoku, also a gift
Next: Chicago Cutlery forged boning knife - this one also gets used a lot
Next: Dexter Russell boning knife - another heavy user

The four paring knives on the top outside are all Chicago Cutlery

The four steak knives on the bottom outside are A. G. Russell forged Italian made. They are very knice knives.

And here they all are in some no name bamboo block.




So, let's see and hear about yours. Hoping to see old, new, plain, fancy and everything in between. Bring it!

 

[Reinz]

I have a full set of Cutco knives that has been in family since the 50’s or 60’s. They have never been sharpened. The serrated ones don’t need sharpening and the straight blade don’t NEED it either, though it could not hurt for those.

I’ve recently bought a few cleaver type nice knives, but want to share some fantastic budget knives.

These three Cold Steel knives ran $15-25 each about 20 years ago. I use them daily. They have never been sharpened and will still slice thin tomato slices for days. Of course they have only been hand washed and never lay in the sink or put through the dishwasher.

The long one on the bottom is my go to. I could not find a coin, had a 308 nearby.
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Another great one is this Spyderco. It was cheap as well, I think $20-30 about 15-20 years ago. Just as good as the Cold Steel, but I like the feel of the Cold Steel better.
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I have to admit, after 20 years of great use, I have been getting bored and wanting to get some new nice ones. I’ll be keeping a close eye on this thread.

 

[Speedo66]

The top 4 are Wusthof, the balance are Henckels.

No blood has been drawn with any of these other than rare steaks.

 

[swoter]

How’s the Wustoff peeler knife work? Thought about ordering one, but with that curve, I’d have a hard time sharpening it.

 

[Speedo66]

How’s the Wustoff peeler knife work? Thought about ordering one, but with that curve, I’d have a hard time sharpening it.

It works well, best apple peeler.

As far as sharpening, the nature of the knife doesn't really expose it to hard work. I don't recall ever sharpening it, but a swipe or two with a crock stick would probably be sufficient.

 

[AZAndy]

Waaay back when I used to be a chef, I got in the habit of using Chicago Cutlery. Still do. Durable, good-handling knives with decent steel that provide a good bang-for-the-buck ratio.