Thread: Kitchen knives discussion

I'm a cheap guy but have managed to assemble my cutlery collection for $3 or less per blade. I needed to go through the drawer anyway, it's been a few years. On the right are mostly carbon Dexters and Russells. The left are mostly Henkells but also includes some Sabatier, carbon Wustoff and a little F. Dick. Since I don't butcher, much goes untouched. I mainly slice tomatoes, ham and pastries but if I ever hit a deer I think I'm covered. I've had occasion to find some impressive carbon Sabatier, KK and Henckells but since it sells for big dollars, i've been compelled to sell it to fund further tool acquisitions. Now that I given it a good look, I really ought to dump most of it and keep the dozen or so pieces I actually use on occasion. I guess I suffer from a CAD (cutlery acquisition disorder).

Originally Posted by jockeys

i've been lusting after some of these:
Bed Bath & Beyond - Calphalon Katana 7" Santoku Knife

they make a whole set in that style, very sexy looking

I've got some of these, FWIW, I don't like them as much as the henckels I've used

Originally Posted by beenpickin

I'm a cheap guy but have managed to assemble my cutlery collection for $3 or less per blade. I needed to go through the drawer anyway, it's been a few years. On the right are mostly carbon Dexters and Russells. The left are mostly Henkells but also includes some Sabatier, carbon Wustoff and a little F. Dick. Since I don't butcher, much goes untouched. I mainly slice tomatoes, ham and pastries but if I ever hit a deer I think I'm covered. I've had occasion to find some impressive carbon Sabatier, KK and Henckells but since it sells for big dollars, i've been compelled to sell it to fund further tool acquisitions. Now that I given it a good look, I really ought to dump most of it and keep the dozen or so pieces I actually use on occasion. I guess I suffer from a CAD (cutlery acquisition disorder).

Wow Beenpickin what a great pile of blades! I think you are right. You should get rid of the ones you never use and treat the ones you do a whole lot better. I can see the yard sale curiosity selections (like the wire handled bread knife on the lower right corner) but you also have some high end stuff (like the Henckels Four Star ham slicer or the 7" Dexter Russel boning knife). Keeping good cutlery banging around together in a drawer is abusive. I have a thing about edged tools. Chisels, planes, razors, knives, axes, adzes, turning gouges and carving tools all get treated with great respect. I put them away sharp and I need that edge to be there when I pick it up. The knife on the far right in the center pile of little blades looks like a carbon steel boner that has been used for many years. Maybe Dexter Russel or maybe Foster Bros. who knows? But what I can tell is that that knife used to be at least seven inches long and at least an inch wide but has been worn down to the fine whisker of steel you have by tens of thousands of loving strokes against stones and steels each time cutting better than the last. That knife lived the way all good cutlery should live. It can still be used and I'll bet you can take a chicken apart with that faster than any other knife in your pile.

Brad

Yes it's true, they're oft abused though I do keep many in sleeves. I've been intending to partition that drawer properly. The little knife is quite keen and great for deveining shrimp.

Like Shawn I've been bit by the Japanese steel bug although I don't really have many knives to represent this affliction. I've got kind of an eclectic collection of Japanese and vintage peices. Here's my 4'x3" MagBLOK with my users hanging on it. I've also got a block of henckels on the counter for the relatives to use when they just have to have a knife in their hands.

Wow, now your all making me feel bad.

First, for not posting pics of my knives, and
Second, for not having so many!

Originally Posted by Leighton

Wow, now your all making me feel bad.

First, for not posting pics of my knives, and
Second, for not having so many!

Whats the line? "Beware the man with only one gun" meaning he knows how to use that one gun to the limits. Don't be ashamed of having so few Some of us just have to find the right knife for the right task

I know people with hondereds of knives and never use em, I have more than I can use, but I use them all or have intentions of using them for a task in mind. All users, like my straights, even my family hand me downs. I love a well used piece of steel (not abuse mind you )

Its true, I am very judicious in my purchases. Except with razors...I just keep buying them uncontrollably.

I already had the 10" for large butchering tasks, I knew I wanted an 8" because it is so versatile, and really, all I need.

The 6" utility and Santoku were just extra blades to fill out the knife block. Its true! Although, I've been using that 7" santoku a lot. Its got them non-stick hollowed out areas, plus its just plain fun. Can't say I really use the 6". Maybe when I have some meat to debone I'll bust it out, but normally I just use the chef's or paring.

So, in the end, I can pretty much cook and chop anything with an 8" chef and 4" paring. Everything else is just gravy.

Right now, I'm hung up on the Globals. I've got a Chef's, a Vegetable and a Boning knife.

The funky ceramic sharpener is well worth having. These things go dull fairly often and 10 strokes on the little ceramic wheels turn them back into scalpels.

I was at the local knife shop (Williams in San Jose) looking for shaving odds and ends when I noticed they had expanded their vintage (carbon steel) knives from the last time I was there (a year ago). I ended up with a 11" slicer for a reasonable price. I wanted to put a set of knives together that I could use as "loaners" when I do privet cooking classes. I get nervous when they want to use a better knife than what they have at home... not understanding that a better knife means nothing if the edge is poopy. I teach kids mostly to learn how to cook for themselves before their parents get home.

I like training them on carbon steel as it shows up very quickly if they are not taking care of their knives