what kind of knife do you have?

65
10
Joined Jul 1, 2007
hey guys,

i just signed up today and i'm very excited to be here. i'm sure a thread to this effect has been done at one point or another, but i was wondering what kind of knife you guys use in your everyday cooking. whatever knife you use the most often.

for me, right now, i have an 8" shun classic chef's
 
382
10
Joined Jan 14, 2007
I have had Wusthof forever, with a few pieces of Chicago Cutlery. Lost my knives this winter and just replaced them all. Purchased several Wusthofs and a 10" Shun chef's knife.
As soon as picked it up, knew I was a convert, used it a bit and had to have it.
Will pick up an inexpersive bread knife and couple of fillet knives. The fillet knives get "borrowed" a lot, by crew mwmbers, so just figure on replacing them.
Welcome!
Nan
 
9,204
68
Joined Aug 29, 2000
Many of us have several brands, depending on the knife and the task. I have a Global 5" cook's knife; a set of Henckel's with a couple of knives I don't use much, a Kyocera paring knife, a Victorinox paring knife and some junky little $1 paring knives I use to open meat packages, etc. I supplemented the Henckel's set with a 7" santoku. After trying many brands, that one fit my hand best.

I recommend NOT buying sets unless every knife fits your hand, you will probably use all of them, or that you have money to waste. Buying knives as open-stock purchases means you'll buy what fits your hand, your budget and your purposes.
 
4
10
Joined Jun 26, 2007
I recommend a Japanese knife like the Tojiro DP F-809 240mm Gyuto knife, Japanese knives are very shard and hard, but are also thinner and lighter than Western style knives, this could be a con for you, for me though it wasn't it's a great knife for the price.
 
1,103
31
Joined Jun 14, 2002
I'm using a Mundial 10" chefs knife, Mundial flexi boning knife, Victorinox paring knife, and a Forchner Slicer. I also have an offset serreted knife also by Mundial. All my mundials have the white plastic sani handles. They're a PITA because they stain.


I'm considering moving up to a forged chefs knive. I think the extra weight will make things easier on the wrist. The bolster will take some getting used to though.
 
3,147
41
Joined Jan 5, 2007
I am still using 3 Sabatier knives that were part of a set I was given as a wedding present - many years ago!
 

phatch

Moderator
Staff member
9,029
773
Joined Mar 29, 2002
I use some Forschner and a 10" Henkels chef's knife. I have a Santoku from a maker whose name escapes me now but whose product are in a many restaurant supplie stores. Not a great knife but a good one.
 
65
10
Joined Jul 1, 2007
tincook: i think that every cook should have a knife worthy of taking care of. it's like a car. it's used everyday. if you like the heft of a german knife, then a forged henckel or wusthof might be up your alley. the down side of a forged chef's knife is the fact that the bolster gets in the way if you ever want to sharpen your knife with a stone. the quality of stamped blades are getting better and better. they are also getting more expensive. look into japanese knives if you are looking for a thinner spine on the blade. they make cutting a bit easier. globals and shuns are probably the best selling japanese knives on the US market right now.

what i really want is a Hattori knife. i just can't get over the damascus look. but at the same time, i have to say, the handle shape on a shun is probably the best thing to happen to a knife since scalloped blades.
 
83
10
Joined Dec 17, 2006
All my mundials have the white plastic sani handles. They're a PITA because they stain.

Tincook, We have some of those knives for anyone to use at work as well. When they stain (I dont like it either) I use "BLOCK WHITE" (the stuff to clean cutting boards and table tops) and that makes the handles look like new.

My knives are Henckles as well, I like the "hefty" feel plus I have big hands it was a toss up between Henckle and Wustoff. The Globals I used were a bit light for me. But to each his own on the knife purchase. I purchased mine on an online auction individually and I thought the price was VERY reasonable. A NEW 10" Pro "S" knife for $48.00 plus shipping :smokin I have a 2 Chef, Boning, Santuko, 2 Utility, paring, bread and a 3" Mundial birds beak. I kinda keep an "eye" on my knives after seeing a cook open a jar of Jalapenos with a 10" chef knife. Hmmm maybe that is why the point is broken off of most of the "kitchen's" knives. :eek:
 
35
10
Joined Jun 18, 2006
I dont think I will ever go back to a non japanese knife. the steel in japanese made knives are far superior compared to german knives, which means thinner edge so it will get sharperand stay sharper longer! Also I like the shape of japanese knives not counting them dam shuns! I hat the bely shuns have as well as the other german knives out there!
 
65
10
Joined Jul 1, 2007
really? i really like it. i mean, it facilitates the "rocking" and "gliding" motion when you cut stuff like scallions. the traditional gyutou has a tip that looks similar to a santoku where the spine of the blade and the edge of the blade meet mid point. this concerns me because it looks like it's going to crush what ever i cut rather than "glide" through it.

but i could be wrong. many people who swore by french shaped knives ended up going traditional japanese or with the santoku.
 
35
10
Joined Jun 18, 2006
the gyuto shape is much more like a french knife just with out the dam bolster! the santoku is a different shape than the gyuto but I keep them thin and sharp so there is no crushing i like the shuns they just missed on a few points so I wont own one besides there are better knives out there at a better price than the shuns and globals ! check out www.jck.com !
 
63
10
Joined Jan 21, 2007
I don't want my knives to feel neglected. I rotate between several Japanese knives, Chinese clevers, and Wustoff's depending on the mood I'm in and what I'm preparing.
 
233
11
Joined Sep 9, 2005
I like my victorinox 10" chef's for nearly everything. Good grip, decent weight, and feels good in my hand.

I've yet to find a condition that will make that thing slip in my hand either, that alone would be enough for me to stick with it for awhile.
 
65
10
Joined Jul 1, 2007
i hear a lot of good things about the vitrinox fibrox from forchner. mainly that it feels good in the hand, it's cheap, and dishwasher safe.

but people also tell me that it's a pain to resharpen with a stone.

cook's illustrated swears by the knife though.
 
233
11
Joined Sep 9, 2005
I can tell you that it does well in all those places, but I've never put it in the dishwasher, so I couldn't tell you for that.

As for the stone, I haven't perfected my technique on that, so I couldn't tell you with any certainty if it is or is not a pain.
 

phatch

Moderator
Staff member
9,029
773
Joined Mar 29, 2002
The forschners respond well to stones for sharpening. Or crocksticks, even diamond stones, though those are too aggressive for most cases.

Phil
 
4,655
873
Joined Aug 21, 2004
For 20 years, I was inseparable from my 11 1/2" Henckels chef knife. About 3 years ago, I decided to investigate Japanese knives as a possible addition to my collection. I went to MAC USA and talked with owner Harold Arimoto. For about an hour, we talked, held, and used knives from their different lines. We even cut and peeled fruit and veg. I now use my 8" MAC professional series dimpled chef knife almost exclusively.
 

Latest posts

Top Bottom