kenv1950
Member
I only have my great grandmothers pig knife
The Ultimate Kitchen Knife Thread!
- Thread starter s&wchad
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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.
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
Member
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.
CAJUNLAWYER
Member
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
And lets not forget Oysters. Galveston pattern only
4 inch oyster knife, Galveston pattern
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.
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
Absent Comrade
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
Member
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
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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.
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
Member
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
Bob
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About 20 years ago I got tired and frustrated with using crappy 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.
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.
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garddogg56
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or an Opinal for Deer meat
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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!
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!
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Jim PHL
Member
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.
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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
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
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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
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