What kitchen knives do you use?
 

For those of you who enjoy using and maintaining your kitchen knives, which are your favorite and why do you like them?

I bought a small entry-level set of Wusthof Classics about seven years ago-sort of as a wedding gift to ourselves. (We eloped so our families wouldn't make a fuss and try to spend money they didn't have) They've held up amazingly well even though my wife occasionally runs them through the wash. I do my best to keep them sharp, with regular honing and a good comprehensive diamond grind about two or three times yearly. I've added several new knives to the set over the years and bought a larger storage block. These are the newest additions. We've been using them for several weeks now and they're just rediculous. :)

https://www.amazon.com/Wusthof-Class...ateway&sr=8-55

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Timely thread, as I was just thinking this weekend we need a good set. We've always "gotten by" with whatever we have but lately I've been wanting a good set.

I have nothing really to contribute but looking to feast on other's knowledge.

I have 5 piece Cutco Santoku set plus shears. They are a little pricey, but in my opinion more than worth it as a long term investment in your kitchen. My family has had Cutco knives going back a few generations. Each of their old sets have stood the test of time, and my new set is no different in quality. They offer free sharpening and repair for life, and the shears can cut through nearly anything. I absolutely love these knives, and cooking is my second hobby after my car.

Oh, I just pick the sharpest one - :D


humfrz

I have had very fancy and expensive knives and I have had some of the cheapest crap made. To date the best of them all has been an inexpensive (comparatively) set that I won as a door prize at some event about 15 years ago. Durable, keep an edge well and easy tp sharpen when they do need it.


https://www.canadiantire.ca/en/pdp/c...-0423088p.html

Gerber makes a good blade. Cutco makes a good blade. I believe both are about Rockwell 62. A harder blade will stay sharp longer and take longer to sharpen.
An older softer blade and a striker also work well. Often the choice of pros.
I also keep a set of ceramic blades (Costco), but they are very hard to sharpen and will chip very easily. Boy do they cut.

My workhorse is a 240mm Konosuke HD2 Gyoto. I have a handful of other knives I use for different things... The "junk" knife in the collection is a Shun.



I have a few hundred invested in sharpening stones too. Mostly just need to use a leather strop.


My go-to for purchases is chefknivestogo.com

For Christmas last year, my wife bought me the first and only fancy knife I've ever had; a Shun Kaji chef's knife and I think it's AMAZING. I can't imagine the stuff the stuff you have if this is your "junk" knife...

https://www.williams-sonoma.com/prod...BoC3EAQAvD_BwE

We have Wusthoff and Spitzenklasse Plus.
Paid $120 with tax and shipping for these: https://wmfamericas.com/index.php/sp...block-set.html

They seem just as good as the Wusthof. Now we always have clean knives between the two sets.

Shun


https://shun.kaiusaltd.com/


and Dexter


http://www.dexterrussellcutlery.com/


The Dexteres share a serial killers name, they have to be good!!!


https://www.sho.com/dexter

Mom got me a J.A. Henckels Classic for my housewarming gift 4 years ago when I got my own place and didn't know much about anything. It has probably been the greatest thing anybody has ever given me. I use it for everything and it only takes a few seconds to keep it sharp. I wouldn't trade it for anything.

I have Wüsthof. Love them. I have had them for many many years. My two Chef (8" I think), my boning knife (it has butchered hundreds of whole chickens), and my little 4" paring knife are my favorite I use the most, and have served me well for many years. The style are what they now call the "Classic" series, but mine are from way before they were called that. I also have a steak knife set, Cleaver, bread, and a few other in my old set. They are just perfect for me.

There are lots of good knifes out there, just find the one that is balanced and feels best for you, and take good care of it, and it will last a lifetime.

That is why I have 2 identical Wüsthof chefs.

Nooooo!!!!!