Thread: Kitchen knives discussion

Lynn, what other knives have you used and how does the Livi knives stack up? Currious about edge retention, blade geomitry, ease of sharpening, balance, and the list can go on forever

I've been told I need to get a job (part time) at a knife shop so I can play with everything that comes in Not a bad idea

After extensive researching on the internet and deciding that I really wanted stainless, I chose Wusthof. I have a set of white culinar. They're very nice. Its only a 5 piece set, 8" chef, 6" utility, 4" paring, & 6" santoku. Covers about everything I need good quality knives for. I also have a grand prix 10" and a global paring. The global is nice. I must say, Global is right up there with Wusthof in terms of mass manufacturers.

Can't beat custom though. Theres no way I could afford the Japanese/Mastro knives. Not yet anyway....

Originally Posted by DwarvenChef

Lynn, what other knives have you used and how does the Livi knives stack up? Currious about edge retention, blade geomitry, ease of sharpening, balance, and the list can go on forever

I've been told I need to get a job (part time) at a knife shop so I can play with everything that comes in Not a bad idea

Mainly Wusthof and Henckels and of course Cutco........lol. My sushi guy has let me play with some of his high end Japanese knives too. I'll have to have him write down the names. Mastro Livi made him a Santuko with an MOP insert and his name inscribed. He uses it daily and it hasn't left the sushi bar in 2 years.......lol.

Edge retention and sharpening has been great on these knives and balance is killer. I think the Maestro started off with knives and people bring theirs back for sharpening from all over Italy. Overall maintenance has been virtually care free except for a couple trips to the steel.

I think Mastro Livi makes a heavier or Pro type knife too. I'll have to ask him what the difference is.

I always tell people to try a Santuko or 8 inch Chef's knive to see what they think.

Lynn

After having worked in a production kitchen for 8+ years I can say that I only need three knives.

10" French Chef's knife Wustoff Grand Prix
Wustoff Grand Prix Paring Knife before they changed the handle design
5" Global Japanese Veggy knife.

I had bunch of knives. But I found that I need only these three to do what I need.

The Veggie knife will do all of my veggie chopping, fish, and other softer meats.

The Chef's knife is for slicing, serving, dense meat fabrication, stiffer root vegetables like Hicama and I use the back edge for Coconuts.

All take and keep edges so well. I use a near bald steel on all the edges and it just tunes them right up.

I had a sashimi knife because I worked in a fish kitchen for a couple of years. I really was not fond of it. I could get the same or better results out of the veggy knife.

Originally Posted by Lynn

Mainly Wusthof and Henckels and of course Cutco........lol. My sushi guy has let me play with some of his high end Japanese knives too. I'll have to have him write down the names. Mastro Livi made him a Santuko with an MOP insert and his name inscribed. He uses it daily and it hasn't left the sushi bar in 2 years.......lol.

Edge retention and sharpening has been great on these knives and balance is killer. I think the Maestro started off with knives and people bring theirs back for sharpening from all over Italy. Overall maintenance has been virtually care free except for a couple trips to the steel.

I think Mastro Livi makes a heavier or Pro type knife too. I'll have to ask him what the difference is.

I always tell people to try a Santuko or 8 inch Chef's knive to see what they think.

Lynn

Those Livi knifes are not as expensive as i would have thought. I may have to look at one of these as my next knife purchase instead of a shun.

Originally Posted by singlewedge

After having worked in a production kitchen for 8+ years I can say that I only need three knives.

10" French Chef's knife Wustoff Grand Prix
Wustoff Grand Prix Paring Knife before they changed the handle design
5" Global Japanese Veggy knife.

I had bunch of knives. But I found that I need only these three to do what I need.

The Veggie knife will do all of my veggie chopping, fish, and other softer meats.

The Chef's knife is for slicing, serving, dense meat fabrication, stiffer root vegetables like Hicama and I use the back edge for Coconuts.

All take and keep edges so well. I use a near bald steel on all the edges and it just tunes them right up.

I had a sashimi knife because I worked in a fish kitchen for a couple of years. I really was not fond of it. I could get the same or better results out of the veggy knife.

I have found a Cleaver to be very handy. But there is also a lot of asian cooking going on in my house and it is the general purpose knife in that part of the world.

Tzu's brother is a sushi chef in NJ/Philadelphia and one of his knifes looks like a mini samari sword.

Here's mine


Amund.

Going trough hell here at the moment, fighting kidney stone attacks, feels like someone is inside me trying to break out using one of those knives

Originally Posted by nightbreed

Here's mine


Amund.

Going trough hell here at the moment, fighting kidney stone attacks, feels like someone is inside me trying to break out using one of those knives

Awesome set up!! If it makes you feel any better, they are talking new hip on me............

Have fun,

Lynn

Amund..Feel better...OUCH!!!

What terrific knives you guys have.
I am a fiend of steel..
Here's some of mine.


Hodgepodge that it is..
I should take some pics of those I use most..and the block
Tom

Sorry, I'm too lazy to take pics of my kitchen cutlery. These are the ones I was talking about.

WÜSTHOF - Classic Ikon - Knife collections