cutlery Your favorite kitchen knifes...

[Fremp]

I've started liking the handles of the Wa style. Shun Felt kinda heavy to me,but I liked it overall

Now Hattori's seem to be sold out of the good ones.When is the best time to look with his?

And yup got the knife last week,and thanks for your input.
Cheap knife,but wanted to see hold touch,and for 20 bones. I dont think I got screwed.Great knife for the price.
I have been looking at a ton of knives lately.Haven't pulled the trigger yet on the one.
Oh and the pic up top I added,is of mammoth molar tooth. That's a, I'm so rich I buy stupid ****. LOL

When I need a little more edge for things like sushi of thin sliced tomato then I break out the
Shun Santuko

If I am going to be carving a roast or a bird ill bust out the Forschner 12"

Haha that is my picture

Now my all time favorite knife would have to be a Hattori like this one:

 

[Cayennemist]

I'm becoming more favorible to german steal. Sure it isnt as hard, but it is a lot easier to sharpen.

 

[Lucky Dog Hot Sauce]

I always went with knives.

I'm too old and set in my ways to change now.

(as opposed to "knifes" to answer the question posed earlier in the topic)

 

[paulky_2000]

The sharpest one.....

 

[tfmiltz]

Nothing beats Obsidian - however I don't own any nor will I - they can chip.

Egyptians used Obsidian and so did Aztecs - they are the sharpest knives in the world.

LA Plastic surgeons use them- in fact, I'd ASK my surgeon - do you use obsidian ? Not for plastic surgery of course- unless it was a traumatic injury- which I've had -and I probably SHOULD have done plastic surgery - but no one has said anything YET !!!! WE'LL SEE - jk jk - small blemishes from running into a dumpster pole in my mouth at 20 miles an hour- nothing big - nothing small either though heheheheh

BUT - I was going to post - I saw these ceramic knives - I finally got one for $10 Dollar General -I was REAL happy- never needs sharpening - UNTIL - the tip was missing one day- when cutting. YES - I use the hyphen a lot- BUT - I DID find the tip ? But I had to decide - NICE SHARPNESS ? in fact, when you cut fruit with a ceramic knife ? like NO OTHER - apples do NOT brown - I WILL be using a ceramic knife when making cuttings for cloning - WITHOUT QUESTION, it's next to obsidian....

but I can't recommend ceramic because it can chip.

Short of that ? I want Marco Pierre White's knife - and I bug him regularly about it !

My last idea to ENCOURAGE him to send me one was taking his Kitchen Wars truck and why not serve 5 star food out of an 18 wheeler - he's already GOT the truck- pull up in front of Ramsay's LA Steak House ? Announce it - people can use Iphone/Blackberry/Android to order ahead ? or a day on the Thames - that truck pulls up ? $18 for your pigeon and carrots and hey- who CARES if the kitchen is on wheels !

He's not responded YET - but I POUND www.marcopierrewhite.org DAILY with ideas until I get the same knife he has !

ok ok - I sometimes say- please just send me a nice Greenpan !

He's BIGGER and BETTER than slamming people- but Ramsay ? has really stooped to some low life events to 'get back' at Marco - I've lost respect for Gordon.

My tips ? SPEND WELL and get a GOOD STAINLESS knife - RESEARCH - EDUCATE yourself and just sharpen it- but AVOID ceramic - it's not worth it having it chip and then finding yourself having surgery to repair the upper intestine - but if you DO have surgery to repair a tear from accidentally swallowing a ceramic knife tip ? be sure to make sure the surgeon is using the even MORE fragile obsidian - it's like that Gary Larson cartoon "you see here ? two wrongs DO make a right"

 

[Scovie]

Not technically a kitchen knife but it will skin the heck out of a peach, or a moose. both are food.
I also like to wear it in the kitchen, in case the dishwasher gets spunky.

 

[sicman]

favorite kitchen knife was bought for 3 dollars after the wife haggled dude down from 5. got it at a awesome flea market,scovie actually put the first edge on it.

nice blade scov,puma makes some nice sticks.

 

[Scovie]

didn't she get a stone with it too?

nice blade, I'm glad she got it.

 

[sicman]

yup,i think the stone was 2 or 3 dollars. so it was a good deal. we use that knife everyday, usually several times. ive had 90 dollar knives,that havent been as nice as this one. heck i have bought 2 estwing hammers from that place for $7 for both of them. i even buy my socks brand new for 50 cent a piece,lol.

 

[tooomanycolors2]

I have a set marketed by montecristo (a cigar company), german steel...pretty nice and I got them for $100.

eh im happy with them and when I get a real place with a real kitchen I will invest in something I really like.

 

[SacFly]

I use a 6" henkels chefs knife that I picked up in Germany years ago. It's easy enough to sharpen, feels comfortable in my hand, and I don't worry about destroying the knife on the stone. I can shave arm hairs with a little pressure. It gets the job done.

My brother in law has a beautiful, expensive, handmade set of kitchen knives that are dull (useless), because he's afraid of scratching them up. I'd rather have a 40$ dexter russell and a nice coarse/medium arkansas stone.

 

[Arenal Botanical Garden]

Till I moved over to US, I had a all in one cutting knife made by my maternal uncle out of blue coil spring of Grandfather clock.

Lasted for over 30 years. Every time it started going blunt, a street knife sharpner would sharpen it like new.

Herez the typical Sharpening Man of India

NJA

Yup. Most makers will tell you 5160 is as good as anything you can use for a knife.A million miles under a Kenworth says a lot. There's enough under here to make 50 or more DGK 'tacticals".
Damn Good Knife.

 

[Lucky Dog Hot Sauce]

i like me a heavy knife.

Heavy is good. Heavy is reliable.

just ask Boris the Bullet Dodger.


On this subject, I was using my neighbor's ceremaic blades the other night - those little suckers are SHARP! Anyone have any experience with ceramic knives? I still prefer my Hinkel Chef's knife, and I thought the ceremics were a little too light - but no doubt they were sharp as hell and apparently hold an edge really well.

Thoughts?

 

[Scovie]

Heavy is good. Heavy is reliable.

just ask Lorena Bobbit

FIFY

Ceramic is Gods gift to chefs. I would never own one tho. If I was a Sushi chef, then it would justify itself.

It would be like Joe Blow buying an engine lift just to change his own oil, when it's really only needed by a professional engine shop.

Plus, I like to drink whilst cooking, I trash the knives I have just fine.

 

[muskymojo]

Here's another one you probably wouldn't consider a kitchen knife, but I do use it in the kitchen from time to time. It's mostly used for cleaning walleyes though.

It's a hand made Leech Lake fillet knife with a 7 1/2" blade. Both sides of the blade are sharp...and I mean sharp.

 

[Scovie]

GAWD! That is one sexy blade MM.

 

[gnslngr]

It took me a long time to finally decide to buy this one... I would go into the store and drool over it and its siblings often.. My wife finally said " Buy the knife so I don't have to hear about it anymore "

Of course now I want the Nakiri to match it

Shun classic 8 " chefs knife.

Shun classic Nakiri

Just when I thought I was happy, ....I gotta see porn like this

 

[Boileranimal]

My choice is Shun, Wusthof , and Sabatier

 

[Arenal Botanical Garden]

Not sure about " favorite" but this piece of crap was finished a few hours ago.

 

[gnslngr]

I don't know about" piece of crap " either......what is the handle made of?Hobby or business?

The LC ....you got a diesel under the hood on that sweetheart of a ride?

Scovie-I went straight over to Hittori for a Damascus Santuko...very surprised at the price-in the 150 neighborhood- pretty sweet for Damascus-even for a kitchen knife.