Kitchen knives discussion

I think I did this last year some time but I forget. I'm sure you all know I have a "illness" when it comes to kitchen knives. :p

I can't be the only one here that likes glossy edges on all my knives in the house (except for the wifes knives...) . I'm sure some of the KF crowed is here as I bump into them over there all the time :tu

I'm stuck on Japanese knives but work with people that are just as happy with Western knives. While I have a working knowelege of western knives I'm not much up on the steels used and the uses many people use them for. I meen I can go on about what style knives to do all kinds of tasks with japnese knives and a good bit on western, but I always want to know more :p

If you haven't guessed I Love kitchen knives as they can be peices of art that you can use everyday, can't say that about your hunting knives (even if we wish we could :p ). So please post your interests and feeling about kitchen cutlery :D

Hey Chefala,

I love my cutlery and had a thread in the Bragging Department. Here is last week's rack:
http://farm3.static.flickr.com/2013/...86c294ab_b.jpg
We just moved to a newer house and I changed my storage system. I will post a picture when I figure out the new camera.

I love Henckels Four Star but I also think there are better tools. A few years back I began collecting the Four Star. I had a list for a while (like a bridal registration) so family and friends would know what I had and what I needed. Several of the pieces I may never use but you gotta admit the racks full of Henckels Four Star are sexy as Hell.

I have 2 5 star and 1 3 star by Henckels, they're excellent. I'm sure I could get better ones but for me they're the bees knees.

Since getting them I've learned what a joy it is to work with a SHARP knife and one that stays sharp.

I'll never ever go back to cheap kitchen knives.

The Japanese kitchen knives are beautiful and highly developed as an art form. I would love to own some, but I have a load of Henckels, and my resident chef beats the crud out of them daily. They're easy to sharpen but don't take an edge like the harder, thinner Japanese blades. Dwarvenchef, why don't you show us your stuff.

By the way, I see KF regular and "Japanese Knife Sharpening" owner Dave Martell has checked into the SRP newbies corner. It will be fun to watch for his contributions here.

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

Here are a few of mine :w

The Pic with 3 are...
Takeda 120 KU Ajikiri
Carter 180 KU Nakiri
Watanabe 210 KU Kaibou

The Pic with the octopus is a T Masamoto takohiki in blue steel.

The Pic with all the western looking knives are Hiromoto AS knives..
300 Wa-Gyuto
270 Wa-Sujihiki with ironwood handle
300 sujihiki
270 gyuto
240 gyuto
190 santuko
120 petty
These where put together over a couple years, I really love these knives for pro kitchen work, stainless cladding with a hard carbon steel core.

The other solo knife pic is a new one from Konusuki a 165 KU usuba.

I have many more but these are most of the good ones. I have many CCK cleavers and such that also get the abuse of the line and I'm working on getting new pics set up of all my knives.

Not many of the western knives I started with exsist anymore. I got rid of them to other cooks as they where replaced :rock:

I'm a Wustof guy. I have a block of Gran Prix knives and I got SWMBO a set of white-handled Classics.
I love 'em.

My collection is far more modest than many, but these are my favourites!
I like the german stuff, but the globals really do take & hold an edge.
Got the Henckels this morning. It's a second as there's a slight curve in the spine. Less than 1mm though & a 1/4 of what it should've cost!

I have attached a picture of my cutlery made by Mastro Livi. These are incredible knives. I have the 17 piece set in a block on our kitchen counter. I have his Santuko as well. All I can say is that I have not bought another kitchen knife since I got these.

Lynn

That set would cover just about everything, so i'm not surprised you've not bought another!
They seem exceptionally good value too!

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 :p

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 :p Not a bad idea :p

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.... :D

Quote:

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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 :p

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 :p Not a bad idea :p

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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.

Quote:

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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

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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.

Quote:

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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.

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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

Attachment 23821
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 :)

Quote:

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Originally Posted by nightbreed

Here's mine

Attachment 23821
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 :)

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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.
http://img.photobucket.com/albums/v1...S/IMG_5843.jpg

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

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).


http://imgs.inkfrog.com/pix/pickin/MVC-484F.JPG

Quote:

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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

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

Quote:

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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).



http://imgs.inkfrog.com/pix/pickin/MVC-484F.JPG

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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! :eek:

Quote:

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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! :eek:

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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 :p Some of us just have to find the right knife for the right task :p

I know people with hondereds of knives and never use em, :gaah: 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 :D (not abuse mind you :p )

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

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. :D 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 :medvl:

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