The Ultimate Kitchen Knife Thread!

[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]

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