Kitchen Knives

[Sea Monster]

Some pics of my main use kitchen knives, (sitting on a handmade breadboard I commissioned from a local antiques restorer, because I'm the kind of man who likes to be able to tell people he has a handmade breadboard)

[Styerman]

Mostly Wusthoff trident Grand Prix , they arent an Uber steel , but take a good edge and sharpen easily . I have one Global small Santoku , some globals don't handle well for me , this one feels great .

I'm planning to get a Kai Shun 8" cheffy thing to replace my 10" Wusthoff .

Chris

[zepla]

Globals here as well. Nice knifes but a pain to sharpen (for me that is). Luckely I do not have to do that to often.

[stack]

I have not used my shun yet. Im waiting till I get a new counter top. Then I am going to get a nice bamboo cutting board and put this baby to use.

[J-sews]

That looks pretty impressive stack!

[Zed]

Ive used this vic chopper for about 3 years now, it holds a great edge and cuts amazing, i use it for most jobs as am the main cook of the house, i actually didnt buy it angie did, good choice 

paul

[jzmtl]

I'd love to get a shun santoku and chinese cleaver, but shelling out $400 for kitchen knives is way out of my budget. 

[Sick Boy]

My everyday use Shun Chef:




Yoshikane Gyuto:

[Grant Lamontagne]

Ive used this vic chopper for about 3 years now, it holds a great edge and cuts amazing, i use it for most jobs as am the main cook of the house, i actually didnt buy it angie did, good choice 

paul

(Image removed from quote.)

Nice knife!





Def

[Sparky415]

Think I should add my kitchen knives

My Kitchen Steel and Victorinox kitchen knife



Kitchen Devil, ham knife 25year old
Kitchen Devil, bread knife carboot
Sabatier Sparky, re-handle 
Rockingham Forge, nice knife good size
Pound shop, I was surprised how sharp and useful this is 
John Lewis made in Sheffield, Nice flexible serrated knife
Expensive serrated nasty smurf knife, cut me more than once 
Sparky Spork 
Shark slicing knife
Sabatier, carboot, sharpened and waiting to live with a Mate



Sparky Sabatier from above

[dks]

Some shots, though I also use Opinels, Mora and some slipjoints if I have to.

I have posted these pictures before.

[Sparky415]

Some pics of my main use kitchen knives, (sitting on a handmade breadboard I commissioned from a local antiques restorer, because I'm the kind of man who likes to be able to tell people he has a handmade breadboard)

I'm also the kind of man that owns a handmade bread board, 
A friend used to have furniture maker student's as lodgers, one Guy made an artful wood and canvas lamp/sculpture which I helped wire 
In return he made me a chopping board (I wouldn't have minded if it had been a little bigger)
Its more than 10 years old and still in one piece 



Oh and not forgetting this little chap 

[Woz]

My knife addiction started with kitchen knives, I own 29 high quality blades 

My favourites are the Fallkniven Blue Whale, which I consider to be the best chefs knife I ever used. Tojiro makes great blades too, I like the Flash line best. Oh, and Solicut from Germany. A small knifemaker compared to other Solingen based brands, but imho the best one.

I use a traditional chinese cleaver a lot too. I even own an Ulu, but it hardly ever sees any use. Not to forget my Güde bread knife. That´s not a knife, it is a bloody SWORD!

[Sparky415]

  Any pictures Woz?

 

[Woz]

I will take some soon 

[Steinar]

Ah, I've wondered about the quality of the Solicut knives. Good to know.

[Sparky415]

I will take some soon 

Thanks    (and I forgot to say please     )

[Gryffin]

If I had my druthers, my knife block would be chock full of Wüsthofs, but besides the cost, the Love o' My Life has a very strong preference for lighter knives, and since she does most of the cooking...

When we met, she fell in love with my Victorinox/Forschner 7" Santoku and HATED the Wüsthof 8" chef's knife; the rest of my knives were fairly shoddy, and heavy. So since then I've replaced 'em all with Vic/Forschner: 9" Chef, 8" bread knife, 6" boner, 5" utility, and both 3" and 4" parers. They're really hard to beat: great handles, light and quick in the hand, take a wicked edge easily, and are as cheap as the really crap knives.

She still prefers the santoku for most uses; the compact size does come in handy, since the prep area in our kitchen is ridiculously cramped. Since I do a lot of the prep, I tend to go for the 9" chef, but the knife I use most is, believe it or not, the 4" parer. It's long enough to slice a full tomato yet small enough for detail work, but it handles like a scalpel; it's like an extension of my finger.

Oh, and I also use my EDC knives in the kitchen. ALL of them. AFAIC food prep is one of the most basic cutting chores; if they can't handle a little food prep, they're not suitable for carry.

[jzmtl]

The Shun cleaver is my most used, the cold steel is for quick prep when I don't want to use the cleaver. Have a bigger cleaver and a 9.5" gyuto style chef's knife, but they don't really get used right now, too big for the tiny space I have.

Still looking for a good paring knife without break the bank, right now I just use whatever pocket knife I have on me.

[Sazabi]

Jie, Victorinox has some excellent paring knives, usually under $5.

[jzmtl]

Funny enough I can't find them in any local stores yet, guess they are too good for walmart grade, but not good enough for specialty kitchen store.

[Sazabi]

If you need any, let me know, and I'd be happy to ship some to you; it'd be a good excuse for another Amazon purchase.

[jzmtl]

If you need any, let me know, and I'd be happy to ship some to you; it'd be a good excuse for another Amazon purchase.

Will do when I plan to get some. 

[Sazabi]

If you need any, let me know, and I'd be happy to ship some to you; it'd be a good excuse for another Amazon purchase.

Will do when I plan to get some. 

Cool.

[Woz]

Ah, I've wondered about the quality of the Solicut knives. Good to know.

Well, let´s talk about Solicut. It is a highly underrated brand.
Solicut is based on "Goldhamster", a former well known, small German brand. When Goldhamster had to go out of business, the production facility was took over and Solicut was born. They later acquired the Felix brand, well known for cheap and simple, but good knives.

Solicut uses a variety of steels that are quite uncommon in Solingen. While the "classic" lines like the First Class and First Class Limited use X50CrMoV, they also have blades made of extremely hard X 65 Cr 13, which they call a "razorblade steel". The Absolute ML line has damascus steel with a VG10 core, like Shuns and others.

Solicut likes to make handles thick. So, if you have smaller hands, you maybe might not like them. But if you have larger hands like me, the handles are very comfortable. It depends on your preferences.

Lately there are rumors that small Solicut is going down. Some shops do not list them anymore, others list them, but are out of stock on most models. I´d highly recommend getting Solicuts as long as they are still around, they are great knives for fair prices. The Absolute ML cleaver and Santoku are among my favourite kitchen knives!

[AimlessWanderer]

Following on from another thread, here are my "Comfort" range Kitchen Devils - another part of the Fiskars stable





These are a perfect accompanyment to the Chefs knife, Boner, Slicer and chopper that was kindly gifted to me by Sparky415. They're made by Richardsons of Sheffield, and Tony found them aimlessly meandering round a backwater part of the country  and decided the best thing to do was send them home (cheers mate  )



I've also found my Cold Steel knives to be quite capable in a kitchen environment, and all of these have been used for food prep at some point (either at home, away at a friends or on BBQ duty)



Bowie Bushman
Bushman
Roach Belly
Canadian Belt Knife
Finn Bear
Wedge (by Outdoor Edge - a nice little necker actually)

[jzmtl]

Now that I looked at it, the roach belly would make a great kitchen utility knife.

[Sparky415]

Those kitchen Devils look comfortable to use
I hope the Richardsons are useful to you Al, its good they 'got home' 

[AimlessWanderer]

Those kitchen Devils look comfortable to use
I hope the Richardsons are useful to you Al, its good they 'got home' 

They certainly are ... on both counts 
The Kitchen Devils are very nice in hand, and the Richardsons compliment them perfectly 

Now that I looked at it, the roach belly would make a great kitchen utility knife.

It's not bad, but not brilliant. The blade is a little thick for slicing, and a little wide for peeling etc, but I used it for a while before I got the KDs and it did the job 

[MeadMaker]

We have a decent set of santoku knives that get a lot of use, but my favorite kitchen knife is an inexpensive little Rada.  It takes a very good edge, but does not retain the edge all that well.  The blade is very thin and it move through food with very little effort.  The handles appear to be an aluminum alloy with a stain finish that make the knife easy to grip.  We received a set of Rada knives as a gift 14 years ago and they are still performing well.  This little 3 1/4" paring knife gets a lot of use.

http://www.radacutlery.com/