What kitchen knives do you use?

[Impureclient]

Using a 3 pc. J. A. Henckels Classic set and they are pretty decent. It's around $100 and anything more than that seems like it's just showing off.
Honestly something from Walmart would probably work 99% as good unless you have money burning a hole in your pocket or are just really
into cooking and want the "best".
It's pretty much the same with any hobby. There's people in here that think we must drive on forged wheels that cost $4k a set and anything
less than will crumbled or fly off the car. You can spend 1/4 of that and it will be perfectly fine in also 99% of applications.

[x808drifter]

Been using the same $1 8" chefs knife for almost 20 years now.

Use it for everything.
I learned at an early age how to use a whetstone so that helps alot.

[krayzie]

J. A. Henckels here as well but they are from decades ago Made in Germany.

All of my sharpening stones are from Japan but I tend to use this the most but usually for my utility knifes.

[ame]https://www.youtube.com/watch?v=5LBDnJv5B58[/ame]

[humfrz]

Originally Posted by Impureclient

….Honestly something from Walmart would probably work 99% as good unless you have money burning a hole in your pocket or are just really into cooking and want the "best".
.

I agree, I've had one like this for lots of years now. The tip on the handle is good for busting up bony pieces, the handle edge is great for tenderizing meat and the blade is sharp on both sides, for cutting things both ways.


humfrz

[Tcoat]

Originally Posted by humfrz

I agree, I've had one like this for lots of years now. The tip on the handle is good for busting up bony pieces, the handle edge is great for tenderizing meat and the blade is sharp on both sides, for cutting things both ways.


humfrz

Issued when he was a middle aged officer hitting the trenches of the Somme.

[new2subaru]

I've been using this knife for a decade+ Best knife I've ever owned. I like the Carbon blade. You can get it razor sharp and it's economical.

http://www.leevalley.com/en/wood/pag...cat=63281&ap=1

[krayzie]

Two pages and nobody mentioned this?!?

[ame]https://www.youtube.com/watch?v=4q7GCuWFsSs[/ame]

[HaXx]

this is a rediculous topic, but id like to weigh in, lol. many years ago i got my mom a wustof ~10 piece set with the wooden block thing for christmas and thats what we still use many many years later. 10/10 would recommend.

[cjd]

Originally Posted by JoeC

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...

It's not that the Shun is a bad knife - it holds an edge reasonably well and resists staining. It's just really heavy and clumsy by comparison. It's what I use when I need that weight. The one I have is slightly uncomfortable for the grip I use as well. I much prefer the 'wa' handle style, but there's this decorative metal bit on the Shun that's just bad.





The Konosuke I use is considered a 'laser' style - it's quite thin. It's second from the bottom in this photo. Bottom is a nice 150mm Petty - that gets a lot of use also. Top is the most expensive of the bunch and is absolutely incredible to work with, but... it's just a little bit big for most of the work I do at 270mm and rather tall. Insane edge it holds though. Second from top is a slicer. Third is a single bevel and only works for some stuff... but also holds a wicked edge. I have a few more I work with regularly as well, including a 180 petty and a couple paring knives of different shapes/handles.

[serialk11r]

I have a carbon steel Chinese "cleaver" style knife to do most of my cutting, got it on Aliexpress for 30 bucks after seeing some people talk about it on the internet. The handle is kind of crappy and it leaves behind some rust but the edge holding is phenomenal.

I sharpen it every 4-5 months but by the time I actually sharpen it, it's still plenty sharp, I just do it for fun so it can push cut thin paper like grocery receipts. The sharpness is actually a bit of a problem because when I clean it, it tends to shave off any bit of sponge that goes over the edge.

It's kind of fun to use it as a box cutter since it has a low angle grind and the blade is thin. When I need to get rid of Amazon boxes, I can easily hack through one face of a box with one swing

Other than that I got a few cheap stainless steel knives. Some paring knives for cutting steak on the plate and a 12" cheapo sashimi knife. I have been thinking about getting a carving knife and a butcher's knife, but haven't gotten around to it.

[soundman98]

this is currently my go-to knife set.

https://www.walmart.com/ip/Hampton-F...&wl13=&veh=sem

so 2 years in, and they're all still plenty sharp.

[new2subaru]

Originally Posted by serialk11r

I have a carbon steel Chinese "cleaver" style knife to do most of my cutting, got it on Aliexpress for 30 bucks after seeing some people talk about it on the internet. The handle is kind of crappy and it leaves behind some rust but the edge holding is phenomenal.

I sharpen it every 4-5 months but by the time I actually sharpen it, it's still plenty sharp, I just do it for fun so it can push cut thin paper. The sharpness is actually a bit of a problem because when I clean it, it tends to shave off any bit of sponge that goes over the edge.

It's kind of fun to use it as a box cutter since it has a low angle grind and the blade is thin. When I need to get rid of Amazon boxes, I can easily hack through one face of a box with one swing

Other than that I got a few cheap stainless steel knives. Some paring knives for cutting steak on the plate and a 12" cheapo sashimi knife. I have been thinking about getting a carving knife and a butcher's knife, but haven't gotten around to it.

Based on your username I figured you'd have more...

[serialk11r]

Originally Posted by new2subaru

Based on your username I figured you'd have more...

LOL living around NYC is tough man, my kitchen is bigger than the average studio kitchen already and it barely fits my limited collection of cooking supplies.

[new2subaru]

Originally Posted by serialk11r

LOL living around NYC is tough man, my kitchen is bigger than the average studio kitchen already and it barely fits my limited collection of cooking supplies.

I bet!