The Ultimate Kitchen Knife Thread!

[s&wchad]

Most gun guys also like knives. If you're a gun guy who cooks (I'm the chief cook and bottle washer in our house), you probably like working with good knives that take and hold an edge. I've tried more than my fair share of knives that I picked up at estate and garage sales over the years and currently have a personal preference for Wusthof Classics, but I do use a few other specialty knives for certain tasks.

My daily users:


These are some of the knives I've tried, or were just too good of a deal to pass up. They currently reside in the basement and include Case, Cattaraugus, Chicago Cutlery, Cutco, Ekco, Flint, Forgecraft, Forschner, Gerber, Henckels, Hoffritz and some more Wusthof's.


As I said, I like my kitchen knives!
To help put the size into perspective, keep in mind that each of these two Boos Blocks cutting boards are 12" x 18".

Chef Knives


Top to bottom: Hoffritz 6" (probably made by Wusthof), Wusthof 8" and 10", antique Sabatier "La Trompette" 12" and a massive Henckels Twinworks 14". The knife to the left is a 6" Masahiro "Deba" made in Seki City Japan out of MBS-26 stainless. They're all razor sharp but the 8" Wusthof sees the most use because it's a handy size with good balance and requires very little care.

The 12" Sabatier is the oldest. The carbon steel forged blade marking loosely translates to, "The Trumpet, Medal (winner) of the Expo of 1878, M. Pouzet France". It features an ebony handle with three large brass rivets and a tapered full length tang. It's very well balanced for a big knife, but I don't use it much because it doesn't fit in my block and the carbon steel need to be carefully maintained or it will rust.


The 14" Henckels Twinworks is another carbon steel knife and is the largest chef knife I've ever seen! The handle is probably rosewood and is attached with three nickel silver rivets. This monster also has a tapered tang and it makes short work of a large squash or head of cabbage, but it's just too big to use regularly. It is good for showing off!


This is what a tapered tang looks like. It's done to improve the balance by reducing weight in the handle.


Don't tick off the cook when they're holding one of these!



Slicers


Left to right: F. Dick (German) 12" fluted roast slicer, 11" Wusthof salmon slicer (very thin flexible blade, great for skinning fillets), 10-1/2" Wusthof Avantgarde "Super Slicer" and some Wusthof Classic slicers ranging from 9" down to 5". The one on the bottom is a Wusthof bread knife, but I prefer their "Super Slicer" for fresh breads (fewer crumbs).

One knife that I only use about about once a year (but wouldn't part with) is a 12" Robeson slicer that I got from my father. It was probably a gift from a vendor at work. This knife is very sharp and will take a deer's front shoulder clean off in no time at all! I show my wife the box label every time I break it out and tell her, "Now DON'T touch this"!



Scimitars


Top to bottom: Unmarked, Russell and a Harrington Cutlery "Dexter". They all have 10" carbon steel blades and are great for butchering large pieces of meat or sectioning ribs.

Paring/Utility


When my wife cooks, these are about the only ones she reaches for. The tiny one at the top is a Case, the weird one in the middle is a Gerber "decorating" knife and the others are Wuthof's. They're boring little knives, but they come in handy and serve a purpose.

Boning


Top to bottom: 6-1/2" Global heavy, 6" carbon steel Chicago Cutlery 72-2 and a 4" Wusthof. These are great for removing skin and bone.

Most Chicago Cutlery that you'll find have stainless steel blades (signified by an "S" after the model number). They're decent knives for the money and are easily found. I've only found a couple of their carbon steel knives and they really take an edge. A couple swipes on a good steel and you can shave arm hairs! If you ever come across one, grab it.

Cleavers


Top to bottom: Unidentified Chinese Caidao (vegetable cleaver), Village Blacksmith, Chicago Cutlery PC-1 and a Case P 2032. The one on the right is an antique made by Wm. Beatty & Son in Chester, PA.


"Three Rams" Caidao and a Cattaraugus.

All the cleavers are carbon steel, with the exception of the Case and the Cattaraugus. I've tried to warm up to cleavers, but about the only one I ever use is the Chicago Cutlery. It's good for sectioning chickens and hacking through frozen foods. The vegetable cleavers and OK for chopping and scooping up veggies, but I almost always reach for a chef knife instead.

The Village Blacksmith is a really heavy cleaver and is scary sharp. Note how thick the tang is (that's a quarter I'm holding up to it):



The Beatty & Son is probably the oldest and is not very ergonomic, but it's heavy and could star in a horror movie!


This is the marking on the unidentified Caidao. If anyone can translate it, please fill me in.


Shears


Top to bottom: Wiss Tailor shears, Anton Wingen Jr. poultry shears and Cutco #77 "Super Shears".

The Wiss tailor shears are huge and will cut through just about anything. The guy I got them from used them to cut pizza. I've cut everything from leather to gun case foam.

I'm generally not that impressed with Cutco and think think their products are way overpriced, but their shears are about the nicest I've ever seen. Their warranty is excellent, so don't hesitate to pick up a used or abused piece if you can get it cheap enough.

Misc.


Case "Noble Duo"


Gerber


Warther Knives, Dover Ohio.

These are actually quite good and really hold an edge. The engine turning on the blades is a dead give-away. The company has been around for over 100 years, but few people know about them.

Sharpening tools


I've used various stones, but diamond hones are tough to beat for putting an edge on a dull knife. Once they're sharp, I use a steel or ceramic rod to maintain them. The small "Eze Lap" on the right is great for touching up a serrated blade.

There you have it... Probably more than you ever wanted to know about household knives and cutting tools.

I'll end this thread with a knife that I'll probably never cut anything with, a Randall #10-5 "Salt Fisherman and Household Utility". This is number 6 of 40 made for the Gold Coast Knife Collectors Club in Y2K and has a Lignum Vitae handle. I just can't bring myself to actually use a Randall.

[REM 3200]

And I thought a K-bar was all I ever needed.

[Qball]

Originally Posted by s&wchad

For real ?

I love it

[P&R Fan]

I just use whatever is available.
Missus Fan gets grossed out when I use my Spyderco Delica to cut a steak.
So what if I clean my fingernails with it?
Jim

[Watchdog]

Originally Posted by s&wchad

Don't tick off the cook when they're holding one of these!

Isn't this one the one Michael used in Halloween?

[gwpercle]

The Randall #10 is the one Randall I don't mind using in the kitchen . I have three ( 3 ", 5 " and 7 " ) with special thin ground blades for slicing. They take a sharp edge and get used the most.
All the other's are so pretty and I don't go hunting / fishing/ fighting/combat survival trips very often any more ....but I cook food every day, got to eat! And the # 10's see a lot of use.
They just a pleasure to cook with.
Very nice leather sheath you got with yours...you need to use it , just a little. It's like taking a girl to the prom....you gotta dance with her a few times...she expects it!
Gary

[s&wchad]

Originally Posted by Qball

For real ?

I love it

Yup, it's real. I'd never mess with a box label!
I love it too. Mrs. Chad... not so much.

Originally Posted by WATCHDOG

Isn't this one the one Michael used in Halloween?

Nope, mine's way bigger.
Compare the blades to the handles; I've got really big paws. There's no comparison...

That's not a knife...


THIS is a knife!

Originally Posted by gwpercle

Very nice leather sheath you got with yours...you need to use it , just a little. It's like taking a girl to the prom....you gotta dance with her a few times...she expects it!
Gary

Thanks Gary!
I'm sure you're right, but I just can't bring myself to do it.
As a good friend of mine likes to say, "That's too good for you!"

[Mike McLellan]

So, when you carve the Thanksgiving turkey, do you have a nurse handing you the various knives as the need arises? That's an amazing collection.

[s&wchad]

Originally Posted by Mike McLellan

So, when you carve the Thanksgiving turkey, do you have a nurse handing you the various knives as the need arises? That's an amazing collection.

Thanks!
Nurse???
Oh, Heck no...

I'd be thrilled with a homeless bum who would wash dishes for food. I separate the legs/thighs with a large boning knife and put them back in the turned off oven. The breasts rest covered for about half an hour, get separated from the carcass with the same large boning knife and then get sliced with a slicer.

Who do you think I am, Casey Ryback???

[vonn]

I am impressed! That is an awesome collection.

[vrichard]

I had this for a long time never used. Dick

Buck Royalty Line

[-db-]

Originally Posted by s&wchad

Warther Knives, Dover Ohio.

These are actually quite good and really hold an edge. The engine turning on the blades is a dead give-away. The company has been around for over 100 years, but few people know about them.

I believe it was you who pointed me to Warther a few years ago here when I posted asking about good kitchen knives as a gift for the wife. I've since picked up a few for her and am happy to report they're holding up well. The handles on yours are quite a bit darker than our newer knives but they are slowly getting some color to them, just like Warther says they will.

[JaPes]

^ My Taurus PT92B with a tactical butter knife.

[s&wchad]

Originally Posted by JaPes

My Taurus PT92B with a tactical butter knife.

That's more than just a butter knife, that's a "Spatula Spreader". They're also referred to as a spreader/slicer or a sandwich knife. You can use them to mix, spread, slice and serve. The black handle does make yours rather tactical.

Lots of companies made or make them, including Case and Wusthof. These are by Cutco and Robinson Knife Co.

[Smith357]

I spent a few years of my youth working in professional kitchens and enjoyed obtaining and using good knifes. Today I find I can do most anything I need done in the kitchen with just a few different knives. If I need a more specialized blade I just go through one of my many knife rolls full of old blades.

[s&wchad]

Originally Posted by Smith357

I spent a few years of my youth working in professional kitchens and enjoyed obtaining and using good knifes. Today I find I can do most anything I need done in the kitchen with just a few different knives. If I need a more specialized blade I just go through one of my many knife rolls full of old blades.

Nice, Guy!
Looks like I see a J.A. Henckels and Forschner Victorinox handle sticking out of that roll. What's the heavy cleaver?

[Kid_Pappy]

Awesome collection! Thanks for sharing.

I have many of the brands mentioned but my go to kitchen knife is one those "Ginsu" knives from that tv commercial.

[Jessie]

It's hard to beat the Wustofs'. It's the last set I'll buy. Takes and holds an edge that makes using a knife fun.
I have one similar to your 10" Russel or Dexter. It stays in deer camp, so I'm not sure which it is offhand. Bought it at one of our fire station yard sales for $2. I've found some real nice knives there.

[Smith357]

Originally Posted by s&wchad

Nice, Guy!
Looks like I see a J.A. Henckels and Forschner Victorinox handle sticking out of that roll. What's the heavy cleaver?

The heavy cleaver is a Forschner, the Chinese cleaver under it is a Dexter

[FlyFish]

I thought I had a pretty extensive collection of kitchen knives, but I'm clearly not worthy! I used about a half dozen or so carbon steel Sabatiers for years before meeting my current wife, who came with a similar bunch of Wusthof Classics and I pretty quickly converted to the German blades, adding a number of new ones along the way. My current fave is a 9" Messermeister Meridian Elite with kullens, the first knife I've owned with them. I like the rounded edges on the handle, which is remarkably more comfortable than the Wusthof (which I usually take a file to and make more user-friendly), and the bolster design makes it much easier to maintain the edge.

[kenv1950]

I only have my great grandmothers pig knife

[claudel]

Spyderco by Masahira

[Andyd]

Dreizack, Zwilling, and Wüsthof. My great grandfather was a German master butcher and cattle auctioneer and my grandfather could not stand a dull knife in the house.

I learnt early to keep them sharp. On a side note, my pots are German, French, Swiss, and premium American. I consider Lodge competitive to Le Creuset/Cousance. My small stuff is WMF, Rösle and Silit.

[Richard Simmons]

Originally Posted by vrichard

I had this for a long time never used. Dick

Buck Royalty Line

Very nice. That's the Buck Empress trio in black micarta. I've got the same set in burgundy micarta doing duty in my kitchen. Haven't found the black set as both are some what scarce.

[BubbaBlades]

Had the sheath and made a kitchen knife to fit. The below picture is the blade before I cleaned it up a little.



Mark

[CAJUNLAWYER]

I too like the Warther line of knives. I have a 6" boning knife that is da bomb!
And lets not forget Oysters. Galveston pattern only
4 inch oyster knife, Galveston pattern

[TazTJ]

I got into Japanese kitchen knives a few years ago and haven't looked back! I have some larger knives, like a 330mm gyuto and several long slicers, but don't have good pics of them. I use the gyuto's 95% of the time, but have lots of different ones, various petty's, boning knives, etc.

At one point, this is most of the kitchen knives I had. I've added several since then!


Some of my favorite gyutos:
Richmond AS Laser, 240mm gyuto with custom handle:


Konosuke Blue #2 Honyaki 240mm with custom handle:


Tanaka Blue #2 Sekiso 240mm gyuto with custom handle:



Tanaka R2 Damascus 240mm gyuto, custom handle:


Tanaka R2 and a 210mm Kohetsu Blue #2 210mm gyuto with custom handle:


I switched over to Japanese knives and learned a few things. The Japanese knives are thinner and use harder steel. They take an edge that will blow most other kitchen knives (including Henckels, Wustoff, etc) out of the water. You strop or touch up on a very fine stone. The Tanaka Blue #2 Sekiso blade I used for 9 months at home and stropped it 5 times total in that time period on a Balsa strop with 1 micron Boron Carbide paste. Each strop was around 5 passes each side of the blade and afterwards for a few weeks, the knife would stick into my end grain boards constantly. I only had to resharpen it after 9 months because I acid etched it and that eroded the fine edge I had on it. Many of the Japanese knives will cut through ingredients better than most other knives. I was working at a Game Dinner and I was slicing down venison and elk roasts with one of my slicers. He was using a Henckels or Wustoff long slicer and it was going dull and he had to constantly steel his blade. I let him use my Konosuke 300mm White #1 Suji; he was flabbergasted about how much better it sliced than his and didn't know what to say. It went thru a ton more roasts w/o a touch up than his slicer did!

[s&wchad]

Originally Posted by TazTJ

At one point, this is most of the kitchen knives I had. I've added several since then!

Awesome accumulation!
I've passed on a number of Japanese knives that I've found at estate sales because they had broken points or chipped blades, but I love my Deba. It's amazing how many people abuse their cutlery.

What's your opinion of Shun?

[TazTJ]

Yeah, the Japanese stuff is more fragile due to the thinner blades and higher hardness. The European stuff can take more abuse, but many think the Deba and Yanagiba and single bevel stuff is for harder use because they are thicker at the spine and don't realize how to properly sharpen them or use them, so they end up chipped and missing the points.

Shun's are "meh" to me. Kinda like the Taurus of the revolver world!! Decent fit and finish, so so materials and designs. Grinds are good on them, but many are way overpriced. They and Globals and MAC's are usually the lead in for many to Japanese Cutlery since they are at the high end designer kitchen stores. Personally, I am not a fan of VG-10, which Shun uses a lot in their knives. They also have a lot more belly that I prefer as well. I prefer carbon steels like the White and Blue series (and Super Blue!), 52100, and some stainless like R2, M390 and AEB-L.

Looking back at that pic, a lot of those are kinda "meh" type kitchen knives. I've gotten a lot more (and gotten rid of several in that pic) that are even nicer!

If you think the knives are something, you should see my sharpening stones! LOL. I have a few tool boxes full of various waterstones from diamond stones, synthetic stones to natural Japanese stones.

[Rick Bowles]

Originally Posted by s&wchad

I'll end this thread with a knife that I'll probably never cut anything with, a Randall #10-5 "Salt Fisherman and Household Utility". This is number 6 of 40 made for the Gold Coast Knife Collectors Club in Y2K and has a Lignum Vitae handle. I just can't bring myself to actually use a Randall.

I've been cooking for over 35 years and I've used many different knives from factory to custom. I like Wusthof for prep work and I have several. Chad, you should use that Randall #10-5 "Salt Fisherman and Household Utility". That would make Bo Randall happy. Here's the prototype of the Randall "Chef's Knife". It was sent to me to evaluate. It's more of a cleaver than a knife but you didn't hear that from me.

[kenv1950]

That the messy man cave in the background

[TazTJ]

Nice! Looks like older ones vs gunto machine made katana and wakizashi? I like the M1A, S&W wheelies and the 41's as well

[kenv1950]

Originally Posted by TazTJ

Nice! Looks like older ones vs gunto machine made katana and wakizashi? I like the M1A, S&W wheelies and the 41's as well

Yes, both handmade blades (THEY HAVE THE WAVES IN THE BLADE) and very early... But the samurai has lost its value. Some idiot,jerk, and names I can't post took a cheap engraver and put his name on the blade (ROBERT) I really don't think there was any Samourai's named Robert

[bagga]

https://youtu.be/QUarASqrVnY

these look pretty good and the price isn't bad either.

[TazTJ]

Very nice! Always wanted a set of true Japanese swords. Debating about getting some modern ones from China that are still Differentially clay heat treated (around $900 for a matching Katana and Wakizashi with a Choiji pattern Hamon) or looking for an antique one and getting one and having it repolished/restored and dealing with a more plain hamon.

Heh, Ginsu. To each their own! I have a Miracle Edge 3 set at home for my parents; the only knives we use from it are the steak knives, which have held up very well over the years. The other blades, well, suck. Despite their ads, they do dull and the edges roll over after some use and don't work as well. Even a dull saw can still saw thru stuff. Same with the CutCo stuff; it's mostly fad/gimicks. Most people cut with a knife with no true edge on it daily and have no clue.

[mxbob]

I have really enjoyed this thread. I am a knife guy. This one has inspired me to make a new knife block for my kitchen. I had really outgrown the last one. Thanks
Bob

[chief38]

About 20 years ago I got tired and frustrated with using ****** kitchen knives so I started paying attention to kitchen knives in friends kitchens (Wusthof, Heinkel, Japanese brands etc) and inspected them while at their homes. A few months later I purchased a 23 piece set of Wusthof Classic kitchen knives and have been happy ever since. I find they hold a very keen edge for a long time and even my wife has not been able to ruin them yet - she is the official torture tester in my home........ Seriously, they are excellent quality and really stand up to daily use.

The list prices on Wusthof sets are ridiculous but if you lurk around on the net for an hour of so you can find them for a somewhat reasonable price.

[Martinleo]

Thank you for sharing to give us the informative knife list.

[garddogg56]

WOW guys thats sum kitchen cutleryI use a Buck 121 for fishor an Opinal for Deer meat

[chief38]

After years & years of frustration with substandard kitchen knives I broke down and bought a really great set. It's a 23 piece Wusthof Classic knife set that was on sale at about $700 and was originally about $1200 so I could not pass it up. At the time I though I was crazy spending that much on kitchen knives, but after 20 years I am SO HAPPY I bought them. They are the best set of kitchen knives I've ever used!

A few passes on an extra fine Arkansas Stone every 3 months is all they need and I do Steel them once a week. They are literally shaving sharp! It also includes a set of 8 steak knives which I've got to warn guests about - don't want them cutting themselves because they are that sharp.

I know they are expensive, but they are the last set of kitchen knives one will ever buy!

[Jim PHL]

I put myself through college working in kitchens. If you do that full time you'll love and appreciate and spend on a few good knives. We bought a nice new "complete" set in a "block" (includng table/steak knives) recently and then I spotted a nice 3- piece set that she bought me for early Father's Day: A nice 8" chefs, Santoku and paring that only I will use. (Wife will use a steak knife for any/every kitchen need!). After getting all these I gifted a great, no-name, 10" chefs that I've had for almost 30 years. I didn't realize my wife, son and daughter all called it "the scary knife" until I tried giving it away after getting my new set! My niece was happy to receive it and I miss it already. A good solid general duty knife is a joy to have and depend on.

[TXSWFAN]

My dream set.



Reality

[bdGreen]

Rule of Law in my house.

Tier Three knives:

Chicago Cutlery.
They are about 30 years old.
Full complement of blades including daily user bread knife.
Wife using them daily.
I sharpen them weekly. I don't sharpen the bread knife.
It is just for bread and nothing else.
NEVER put in the dishwasher.
ALLOWED to be laid in the sink. No harm, no foul.
Referred to as the 'Commoners' knives'.

Tier Two knives:

Wusthoff Cutlery.
Four knives, paring to chefs.
MY daily users.
I wipe clean and dry and immediately place back in the knife block from whence they came.
These knives aren't allowed to touch anything but food products and the cutting board.
Not available to the commoner's. House rule.

Tier One knives:

Shun Cutlery.
Santoku, 7" blade.
Nakiri, 6.5" blade.
Honesuku 4.5" blade.
Yanagiba 10.5" blade.

These Tier One knives are kept under lock and key in my Stickley hutch.
I, and only I, handle these knives. They are expensive, extremely sharp and have specialty grinds for the purposes intended.
Again, they are not for anything but food products and are used on a bamboo cutting board only.

Sound a little over the top? I am good with that and so is my wife. She is never without a sharp knife and I do a lot of food preparation in our kitchen.

bdGreen

[bdGreen]

Originally Posted by SWWheelGun

Humble pair from me. Photos taken when they were new not long ago (3 years). Anniversary Wusthof knives in carbon steel - tiny bottle of Ballistol included

They must not be very sharp. You still have all the hair on your arm.
Just saying...

You will do well with those.
bdGreen