Kitchen knives
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Lots of good cooks on this board, which means lots of experience with kitchen knives. So many kinds out there for so many purposes. $1 - $1000+ and every price in between.
What do you use? Which ones stay in the block?
How do you maintain them?
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I bought this knife decades ago at a street fair in Greenpoint, Brooklyn. I don't know who made it or where it's from, but the cost was somewhere between $20 and $40... I can't recall exactly, but it wasn't more than $40.
It is a fantastic kitchen knife. I will reach for it, over the Wusthof chef's knife, 99% of the time. The blade is thin, sharpens really well and keeps it's edge. One tiny improvement would be a redesign of the handle, but it's the blade that makes this knife so good for me.
All my knives hang from a magnetic rail. I use a Chef's Choice 300 electric sharpener. Sharp is important.
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This is the one I grab most often:
https://www.amazon.com/dp/B000YL4NYY?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_16&th=1
Plenty of room for my big knuckles when chopping or dicing.We did get a small set of Cutco knives decades ago that are still in use
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Is that one of the Japanese knives with the single bevel edge?
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We have a block with wusthof knives. All our sharp knives live there. I put some wooden pegs into it so the non-wusthof fancy butcher knife I inherited from my MIL lays flat on the slanted top of the block. Steve maintains them regularly with his (too large)collection of knife sharpening tools (that I am always trying to fit back into the drawers).
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I'll have to choose knives carefully.
I want enough good ones to be useful and able to be maintained but don't want to be profligate.
I could spend a small fortune on knives but not because I could use them. I just happen to like any any metal craftsmanship.
My current and only knife is a Vietnam era pocket knife. I use the long blade.
I need to upgrade.
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Small 7" serrated with a chunky handle, Waitrose however I think it's a Sabatier Pro made in France.
Serrated so cuts bread, turn it round and it butters. Cuts tomatoes, it's a paring and a utility chefs knife.
My cheese knife, yes, really. Zwilling unisex cleaver, obviously sold for other uses but the weight and another chunky handle make it a perfect easy cheesy slicer.
I gladly own up to being a Global fan with a few in the starting block(deba, chef). Their bread knife for the larger loaves works no better than others' versions, but is a quality design much imitated. Nowhere for food to get trapped between blade and handle (far Eastern bamboo handles are the worst) and the grip fashioned into the handle, its so easy to wash clean. -
correct. But when the time came, I just put a regular edge on it. Like Bernard's, it has a thin blade which is great for getting through squashes and melons easily.
Did you notice any difference in how it cuts after you changed the bevel?
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Did you notice any difference in how it cuts after you changed the bevel?
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Basically have 2 Henckels, 6 and 8 inch, stainless, received as gifts. They’re OK but I can never seem to keep them as sharp as I’d like. I don’t sharpen on my own; I take them to people who supposedly know what they’re doing. And I touch up on an old steel which ain’t that great either. I have 2 or 3 others that languish in a drawer that maybe could be made useful again.
Also a big Cutco that is anything but sharp and a Cutco serrated, used for bread. Supposedly Cutco will sharpen them for free forever if you send them in. I haven’t tried.
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Which ones stay in the block you ask?
We used to have two magnetic rails and a knife block. When the kids moved out they each took a set of knives. We moved, I gave a sister a Swiss set and I bought two new knife blocks for the remaining. One for the good, one for the bad & ugly;
Plastic, old wood, difficult to clean, and blunt quickly, they sit unloved and unused.
As does our steel Chinese cleaver which only comes out when bones are to be cut.Such is the clutter we collect.
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It took some years to find a knife block I liked; Jean Patrique Professional holds 16 and is deep enough for the longest.
But knives are personal tools, they need to be suited to a person's physique and the job. When MrsA occasionally gets the cheap heavy Chinese cleaver out, it's what she likes and the weight is what she needs.
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Wondering the streets of London yesterday I called in here:
https://www.knivesfromjapan.co.uk/Super shop close to Oxford Circus tube, massive range of makers to try in hand, plus cutting boards, sharpening stones.
Kid in a candy store!I came out with a tiny Global gsf-18 which has a lovely balance due I think to the forged handle
and a French made Laguiole pocket knife, bone handle, small 8cm blade
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