Kitchen Knives

[Sea Monster]

One (fairly half-arsed) search & I discover that there are no threads on Kitchen Knives!

What do you guys wield against dire Chickens & sinister carrots?


While I've got your attention, what do you recommend to replace a tired old Swibo (other than another swibo )

[diff_lock]

I just get any cheap plain edge knife. Then change the edge to my needs. I try to find thin blades for slicing and thicker ones for the heavier cutting.

[jzmtl]

This is the only knife I use in the kitchen, from chopping to mincing. I've been drooling over shun's VG10 version but not about to shell out a couple hundred bucks for one.

[WhichDawg]

I personally only use good knives in the kitchen (cheap bastid that I am) I use Henckels
and ditched my cheapo's long time ago. It's like your asking for trouble when you use
crappola every day, so I don't! 

It's wonderful when you cut something and it's easy, fast and perdy.

[Mike, Lord of the Spammers!]

Just one of these...

It does everything you could want from a kitchen knife, but cost's peanuts

[WhichDawg]

that is true! a Mora does work very nice, but I tend to use em "outdoors" more than the kitchen.

[Spoonrobot]

I worked as a professional kitchen guy for 4 years or so. My prefered knives are Japanese-styled 8" Chef's models. I find German and French patterns to be too heavy and too thick for my uses.

When I was working I used a Al-Mar 8" model with VG-2 steel. It's actually just a hair too thin in heel to edge measure but is thin stock and takes a good edge. I also whapped off a good hunk of my index finger with it once, another reason to keep sharp knives. No drag when cutting fingers means less pain. 


If one were looking for a cheap knife go with something the industry likes and not an off-brand as they tend to rust and cut poorly. Dexter-Russell and Forschner are good brands that are fairly inexpensive.

[Tarrodemierda]

speaking of kitchen knives,where do u get your cleavers,any webshops around?

i have tried one but they dont sell those here for public....

[jzmtl]

speaking of kitchen knives,where do u get your cleavers,any webshops around?

i have tried one but they dont sell those here for public....

Really? Don't sell to public? 

Here you can get them everywhere, every place that sells kitchen knives will have them including walmart. Fail that any Chinatown will definately have it.

[Tarrodemierda]

well thats some cultural difference i think.there arent so much of kitchen knives at all.i mean there is lots of different brands but not so many designs and i really liked cleaver.

[jzmtl]

Dang, never thought it would be hard to buy a cleaver.  I'd send you one but canada post is friggin expensive, it'll cost almost $20 just for postage.

[appletree_man]

What about ceramic knives 

http://www.myceramicknives.com

[Mike, Lord of the Spammers!]

What about ceramic knives 

http://www.myceramicknives.com

I'd be to scared to use it incase I droped it

[jock1]

well thats some cultural difference i think.there arent so much of kitchen knives at all.i mean there is lots of different brands but not so many designs and i really liked cleaver.

We have a few good chinese wholesalers in town I could pick up a good sized cleaver as cheap as chips they are not the best tending to be high carbon steel and needing a lot of love and attention but if you are interested give me a shout

[appletree_man]

What about ceramic knives 

http://www.myceramicknives.com

I'd be to scared to use it incase I droped it

I think they are pretty tough, I saw them being made on a tv show. The guy doing the sharpening tests it by cutting into the top of his thumbnail eeewww 

[eodtech]

Ceramic 6" knife for fruits and vegetables.

Spyderco serrated 10" for bread, rolls, cakes, etc

3 oriental / Asian cleavers for everything else - I prefer the all metal / one piece construction . No wood handle to dry out - and the last thing you wan t to do is rub vegetable oil on a knife handle to prevent the handle from drying out.

They are economical and available at most oriental  grocery stores.

Easy to maintain and sharpen.

Locally I can get a one piece metal cleaver for US$10.00




No. 4 Metal Handle Cleaver (7.75 long x 3" wide) $9.95

No. 3 Metal Handle Cleaver (8" long x 3.25" wide) $10.95

No. 2 Metal Handle Cleaver (8" long x 3.5" wide)  $11.95

No. 1 Metal Handle Cleaver (8.5"long x 4" wide) $12.95

Smallest cleaver ( bottom cleaver ) is a RADA #R129 made in USA  eBay $8.00

RADA R129 Chef's Dicer Cleaver Knife(Blade is 5-1/4", overall is 9-1/2") 

The Chef's Dicer works great for chopping stir fry meats and vegetables, splitting large ribs, and cutting through poultry bones. 

All Rada Cutlery is made in USA. 

Rada is a company of 60+ years and offers a Lifetime guarantee against breakage!

Features of Rada Cutlery:

    *
      Made for right or left handed people
    *
      All cutlery is solid cast aluminum handles and T420 stainless steel blades with a razor sharp edge!
    *
      Blades are concave on both sides
    *
      A Lifetime guarantee against breakage

[jock1]

Ceramic 6" knife for fruits and vegetables.

Spyderco serrated 10" for bread, rolls, cakes, etc

3 oriental / Asian cleavers for everything else - I prefer the all metal / one piece construction.
They are economical and available at most oriental  grocery stores
Easy to maintain and sharpen


(Image removed from quote.)

Mikko most of the ones I have seen are like the one at the top but as I ahve stated already ain't been in a while

[Tarrodemierda]

yep,both the upper and the lower seem nice iMO

[jock1]

yep,both the upper and the lower seem nice iMO

Cheers dude gives me a better idea what I have to look for

[Mike]

My wife loves her Globals.

Mike

[FredKJ]

I prefer the more traditonal French chef blade design over the current fad of the Japanese Sontoku knife.  The steel doesn't need to be as hard although forged are better than pressed steel.  Can't see the justification in the cost of ceramic.  I take care of them and sharpen when needed.  You can't sharpen a ceramic by yourself when it does get dull.  Using a cutting board and not putting them in the dishwasher helps maintain the edges well.  I use a small thin French chef shaped knife for the delicate slicing tomatoes etc.  Of course I have a serrated blade for those bagels and bread.  I don't have one now but small cleavers are nice.  It's hard to find a good paring knife.

[jzmtl]

I found that a sharp plain edge knife actually work better than serrated knife for bread etc. less crumbs too.

[FredKJ]

Interesting how an almost infinite different design of knives have developed.  The Santoku and French chef knife are very different in design but used for similiar purposes.  The Santoku is a current fad.  Of course many cheap knockoffs of it are out with softer pressed steel lacking the Japanese bevel.  The choice of knife is very personal to some extent as in what is used to cut bread.  An interesting kitchen knife is the ulu knife which has the handle above the blade.  Then there are very specialized knives.  A fish filet knife is very specialized and seldom used for any other purpose. 

[jock1]

Do you have any pictures of the two different knife styles the french chefs and the santoku I have never knowingly used either of them

[FredKJ]

Do you have any pictures of the two different knife styles the french chefs and the santoku I have never knowingly used either of them

Don't have a pic on hand but here is something to compare with. 

http://en.wikipedia.org/wiki/Chef's_knife

http://en.wikipedia.org/wiki/Santoku

Both are used for similiar tasks and come in a variety of sizes.  Kind of a matter of preference which you use.  Santokus are a current fad.  Shaped differently and in the real ones have a Japanese bevel.  They also have those scallop indentations in the blade which is supposed to help food slide off the knife.  I have both.  Still prefer the chef knife unless I want the thinner blade of the Santoku style.  Santoku is the Japanese word for three virtues which is a fancy way of saying general purpose in Japanese.  But then cooking is about coming up with fancy names for things like caviar instead of salty fish eggs.

[Sea Monster]

I got a Victorinox 19cm Chef's Knife.


By the Force I swear no Jedi's Sabre was ever so sharp nor so light!

I'm gunna go work in a soup kitchen, just so I can keep cuttin' stuff.

[WhichDawg]

My wife loves her Globals.

Mike

I'm sure you love her "Globals" too!
(sorry couldn't help it)

[jock1]

Do you have any pictures of the two different knife styles the french chefs and the santoku I have never knowingly used either of them

Don't have a pic on hand but here is something to compare with. 

http://en.wikipedia.org/wiki/Chef's_knife

http://en.wikipedia.org/wiki/Santoku

Both are used for similiar tasks and come in a variety of sizes.  Kind of a matter of preference which you use.  Santokus are a current fad.  Shaped differently and in the real ones have a Japanese bevel.  They also have those scallop indentations in the blade which is supposed to help food slide off the knife.  I have both.  Still prefer the chef knife unless I want the thinner blade of the Santoku style.  Santoku is the Japanese word for three virtues which is a fancy way of saying general purpose in Japanese.  But then cooking is about coming up with fancy names for things like caviar instead of salty fish eggs.

Cheers buddy that clears up some stuff for me

[Mike]

My wife loves her Globals.

Mike

I'm sure you love her "Globals" too!
(sorry couldn't help it)

Mike

[Roadie]

I use Kuhn Rikon ones cos they are funky colours......sharp too