What is your favorite kitchen knife?

[300 H&H]

For many years now we have been using Chicago cutlery knives. They have served us very well, hold an edge pretty good, but the wood handles don't like the dish washer much. For Christmans my wife gave me two new Henckels (german) knifes, a cheifs knife and a slicer. Wow!! these are SHARP and do the work easily. (hand wash only) They have me thin slicing meat on the bias, or a scalopini cross the grain cut. So far I have yet to sharpen them, and will worry when I do, hoping not to ruin the fine edge that they have. What kind of knives do you like/use in food preperation? Do you have a favorite type? Best reguards, Kirk

[AngelDeville]

Last Christmas, I bought a set of Meisterclause?Messerschmitte? (German) Knives, and aside from the Mrs. opening a paint can with a paring knife, they are excellent. Use the sharpening rod on them to keep them in tune and they'll last forever.

Well worth the $400+ I spent on them.

[Crpdeth]

300 H&H

I've wanted a set of 5 star Henckels (18 piece) for quite a long time now, but the price kind of holds me back...I'll get me a set soon though.

For now, I'll say that you could take every kitchen knife I own and leave my cheap Forschner 6" boning knife...It will thin slice a tomato or completely break down a wild hog from start to finish (with a few sharpenings of course) in all honesty, I use two of them while breaking down a wild hog...One for the outside (dirty work) and another on the meat.

Crpdeth

[Pistolenschutze]

Henckels for sure, 300! We have a set of those we've had for over 20 years and they're still going strong. A few strokes with the steel and they're ready to rock and roll again. They're expensive, but well worth the price. Some things one simply does not compromise on, and knives are one of those things in my humble opinion.

[Crpdeth]

Henckels for sure, 300! We have a set of those we've had for over 20 years and they're still going strong. A few strokes with the steel and they're ready to rock and roll again. They're expensive, but well worth the price. Some things one simply does not compromise on, and knives are one of those things in my humble opinion.

This is the kind of stuff I like to hear...I may have to start putting some money back here and there to get mine a little sooner.

Crpdeth

[AngelDeville]

Messermeister! that's what I was thinking of...

http://www.cutleryandmore.com/details.asp?SKU=12540

[Pistolenschutze]

This is the kind of stuff I like to hear...I may have to start putting some money back here and there to get mine a little sooner.

Crpdeth

Donny, one way to do it is to buy the knives one at a time, starting with the type you use the most. They're more expensive bought as singles, but you do have the ability to pick and choose which blade types you really want, and not buy the types you would never use. By the way, buy a steel with the first one! :D

[catfish83861]

Donny, one way to do it is to buy the knives one at a time, starting with the type you use the most. They're more expensive bought as singles, but you do have the ability to pick and choose which blade types you really want, and not buy the types you would never use. By the way, buy a steel with the first one! :D

Hey Pistol, You absolutely hit the proverbial nail on the head there. I use a steel ten times as much as I do a stone. A quality steel is also a lifetime investment. catfish

[Pistolenschutze]

Hey Pistol, You absolutely hit the proverbial nail on the head there. I use a steel ten times as much as I do a stone. A quality steel is also a lifetime investment. catfish

Absolutely, Cat. Buying a good set of knives without a steel, is like buying a good rifle without ammo. Either one without the other is pretty much useless.

[Crpdeth]

Thanks for the advice Rich...I dont know if you remember me mentioning that Dad was a meat cutter for many years...Well, he didn't save too many things but I know he has a couple steels, he already gave me one boning knife with a broken tip that I'm going to carry to Kieth or try to fix myself and also a bone saw...Maybe I'll "borrow" one of his steels as well. :D

Crpdeth

[Pistolenschutze]

They really do work, Donny. Mostly, as you already know, they straighten an edge rather than actually sharpening it. What type and brand of knives did your dad prefer when he was carving beef? Most butchers I know have a very high appreciation for good knives, and the skill to use them well.

[ThunderStick300MAG]

7" Santuko style Rada Cutlery, WWII USMC chef's knife, ...or my grandmother's old 4" paring knife

[Pat Hurley]

Henckels are a staple of the Hurley's kitchen. But I have an embarassing admission to make.

When we bought our Ron Popiel Showtime Rotisserie (I admit it, damn it! I bought one!), we got one of Ron's Showtime knives - a big one. Well, after he shouts that you can "set it and forget it!" he claims that his knives are great and never need sharpening. OK, that part is clearly BS, but here's the scoop... I prefer Ron Popiel's knives over the Henckels.

I know, I know, this kind of talk is cutlery heresy, but I'm just being honest. They're great knives.

I also have the pocket fisherman, the Food Dehydrater, the Super Slicer, and spray paint for bald spots on your head. Long live Ron Popiel and awesome Ronco products! :)

[Pistolenschutze]

Pat, you been watchin' those infomercials again??? :D;):p

[Marlin]

My favorite is a plain ole kitchen carving knife, not stainless, that came from a country hardware store in Maine that sold everything including the kitchen sink. It is fifty years old and has a terrific edge with just a brush or two of an ole fashioned steel.

I have a shorter bladed "fish" knife from the same place and about the same age that is equally handy and maintains a great edge with the steel.

I wouldn't trade either of them for any modern knife I've seen !!!!!

[Pistolenschutze]

Almost certainly those fine knives are made of simple high carbon steel, Marlin, most likely 1095, the same stuff the original Marine K-Bar knife was made of. Even today it's hard to beat for its ability to take fine edge. Adding chromium to steel to make it "stainless" tends to harden it thus making it less "tough," though you get the corosion resistance that way. On the molucular lever, the steel simply won't take as fine an edge as plain carbon steel.

[Ursus]

My favorite? Whatever my wife use...

[Pat Hurley]

Pat, you been watchin' those infomercials again??? :D;):p

Don't knock it if you haven't tried it. ;)

[Crpdeth]

Don't knock it if you haven't tried it. ;)

Thats what she said. :D

[Pistolenschutze]

Don't knock it if you haven't tried it. ;)

I tried that line on a girl I knew once, Pat. Didn't work. :D;):p

[pickenup]

We picked up the "Signature Series" set from Hoffritz a few years back.
I'm pretty happy with the knives, but the scissors SUCK.

[300 H&H]

My favorite paring knife is probably 50 years old, a gift from a friend. Just looked and what do you know it is marked "Old timer" and can take a very nice edge, and it always seems to be involved when I get cut...... Maybe because of the "close" quarters that I sometimes use it in. Best reguards Kirk P.S. Mrs Santa Clause may just have to get me a couple more Henckels!!!

[Crpdeth]

*UPDATE*

My beautiful girlfriend got me started on my Henckles for an early Christmas gift just now... How time flies and tries our patience, but it was worth the wait. Thanks, Amber!!!

[jedwil]

Cutco is the best..

[Silencer]

Victorinox Forschner Forged Professional
http://www.cutleryandmore.com/content/products/medium/10291.jpg

[carver]

The kitchen knife I always grab first is a knife that belonged to my wife's grandmother. No name, or emblem, on the knife. It was old when my wife was a little girl, and she is now pushing 60!

[Country101]

I've got a victorinox deboning knife that I love. I need to get a steel though. That's pretty well the only kitchen type knife that I use. I prefer it when my wife does anything other than cutting up my deer. I've cut up 5 with it this year.

[bobg`12]

I have a set of Farberware that do everything i need a knife for. Not really expensive but they hold an edge good.

[hstout1143]

I always wanted a good set of kitchen knives, but I just couldn't justify the hefty price tag for them. So I finally went out and bought 1 nice knife, a Henckel chefs knife and a good steel. It was $45, it's not their top of the line, but it's a really good knife for the price.

[Oldeyes]

Before they became "chic-fashionable" as they are today with some chefs, I had assembled "for cheap" a pretty decent collection of high quality old used high carbon steel kitchen knives. The steel in the old Dexter, Victornox, Wust and Henckel high carbon knives are truly incredible in terms of their relative sharpness and their superb edge holding capabilities. The amount of force required to cut with a super sharp carbon steel blade is much, much less than with a modern excellent quality forged stainless steel knife. And generally, all it takes is a couple of licks on an extra fine diamond sharpening stone to restore high carbon knives to a true shaving quality edge. If you are willing to hand wash and dry the high carbon knives right after usage session, I would heartily recommend that you pick a couple up to try out. Chances are that they will quickly become new favorites.

[Fast Forward]

At home I use whatever I grab first,,,,At work I use a Forged Rosewood 10 Inch with a High Carbon contant,,bought it at a Garage Sale many years ago,,,,expensive Knives have a way of disappearing in real kitchens

[76Highboy]

This is a great knife.

http://www.buckknives.com/index.cfm?event=product.detail&productID=3794

[ozo]

I wouldn't know where to begin, or remember even what I have.

Gustav Emil Ern, Dexter, Forschner,.......
Even some Fiskar and the poly-handle knives
that Sam's Club sells.

When I fished my Hatteras in the Keys, the absolute
best knives were several sizes of Forschner's.
I used a 6"-8" carborundum stone, dipped in salt
water repeatedly and kept a razor edge.
Lotsa bone and scales to cut through.

Very strict in my kitchen.....any knife used.....
immediately hand washed and put away.

Most of my meat I slice on an electric meat slicer.
I slice/chop lotsa vegies though.
Chef, Santoku, boning, paring, cleaver, chopper,......etc.
and the bread knives are another world, a must on
fresh baked breads.

[jstgsn]

I've had many knives in the kitchen, and often pull out several for one job. Overall, I can bring out my cold steel K5 serrated 7" kitchen knife and do everything with it. I've used it for 10 years now and have never had to touch the edge. It cuts bread, vegis, meat, everything (even a thumb or two). They are less than $30. I have three sons and we all agree this is the most usefull knife in the kitchen.

[btown]

Chicago cutlery bought in 1985. Use the 9 in. chef every day.

[SFsc616171]

I have a combination of "Good Chef" knives, that I ordered from them directly, and an 8-inch and a six-inch Chef's knife, a Santoku and a Steel, that I ordered from Challenger. The Challenger knives are all carbon steel, restaurant 'NSF' quality, and have those white handles that still give a good purchase when wet. The Challenger knives all were 'paper sharp' upon receipt of shipment. The 'Good Chef' knives include a five-inch Chef knife, and some nice utility knives.

I'm sorry, I am the disabled milvet, retired columnist, the head of armed security, the hashslinger, bottlewasher, burser, purchasing agent, coffee barrista, electronic geek, and major domo. So, I had to get as much as I could for my money.

[Old Grump]

Chicago cutlery bought in 1985. Use the 9 in. chef every day.

Bought mine at the same time and my favorite is also the 9" chef knife. I make sure to not put it in the dishwasher in contact with other knives and as soon as the cycle is over I get it out of the dishwasher and let it air dry at room temp. The handle shows some weathering but oil keeps it in pretty good shape.

[ampaterry]

Kitchen knife set is Chicago Cutlery - bought at the factory outlet in Florida some years ago. Wooden handles, so hand-wash only and re-oil periodically to keep that nice walnut look. Favorite is 9" chef!!

Steak knife set is Saladmaster, SS throughout, so DW safe.

Sharpen them all with a Spyderco ceramic sharpening system until I can shave with them. All hold a good edge.

[Bill DeShivs]

As a professional cutler, I have quite a few knives in the kitchen-some very expensive ones. Strangely, the ones that perform the best are the inexpensive Victorinox brand kitchen knives. I have a few old Ontario Cutlery knives that are great, too.

[IShootBack]

We use Cutco knives. They work really well and hold a razor edge.

[Conman]

Okay, since this thread has been brought to the top I'll put in my .02 worth.

I really don't believe anyone puts "good" knives in the dish washer!! The detergent has many abrasive particles that are not good for knife blades and wood doesn't do well at all.

For many years now we have been using Chicago cutlery knives. They have served us very well, hold an edge pretty good, but the wood handles don't like the dish washer much. Best reguards, Kirk

[dad2thebone]

My wife bought a set of ginsu knives that do the job but are not what i call a real knife. My ex took all my mothers Chefs knives that were old and pricey even back then. i still have one paring knife of hers that is fantastic , no dulling or problems from it. No dishwasher either for it.

[cpttango30]

I have a quisenart set that is good.

My favorite is my newest edition. A Guy Feri 5.5" Santaku Knuckle sandwich. http://ergochef.com/knuckle_sandwich_55_santoku__chopper_with_crisscross_crusher_model_5056__limited_stock.asp

I want the set but my wife would skin me with my new $500 knife set.

[1 Gray Wolf]

I have a few, a Dexter Russell serrated that I use for cutting bread, a Case XX that muy wife likes to use on vegetables, and a Victorinox. The one that I seem to reach for the most is an Old Hickory bought for $2 at a garage sale!

[gdmoody]

We use J. A. Henckels in this household. My wife will use nothing else since she discovered them about 20 years ago. It getting harder to find the 4 star ones.

[ka64]

Henckels for sure, 300! We have a set of those we've had for over 20 years and they're still going strong. A few strokes with the steel and they're ready to rock and roll again. They're expensive, but well worth the price. Some things one simply does not compromise on, and knives are one of those things in my humble opinion.

YEP............

[nmckenzie]

The lady of the house has a set of generic knives she'd inherited somewhere along the line, and as long as I keep the ones she uses most often razor sharp (one of my Honey Dos) she's happy. One knife that sees a lot of use for just about everything is a cheap-charlie Ulu I'd bought in Juneau many years ago. It's about as delicate as a manhole cover, holds an edge forever, and does heavy duty work as well as ultra fine slicing with equal ease. I love it.

[Country101]

Since this came up again, here's something you might be interested in watching. Never gonna pay 2400 for a chef's knife, but he does good work.

www.wimp.com/incredibleknives/

[redworm]

I would be lost in the kitchen without my 6" Rapala fillet knife. Use it for everything from cutting up salad to deboneing chicken breast. It pretty much is a do it all...........Redworm.............