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Just like guns, it's a personal preference. Personally, all my knives are Global with the exception of one. A cheap (and one I'd highly recommend) off-set serrated. It has a multitude of uses and is cheap enought that when it dulls, toss it and buy another!
Global: Off-set Serrated: |
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http://www.specialops.org/
Proud member "Ranstad's Militia, The Fantastic Bastards" Loyalty to the country always. Loyalty to the government when it deserves it. - Mark Twain |
I just purchased a set (I'll justify it later) from Cutco. I went into this with the thoughts of purchasing one by one starting with the 8' chef's or a Santoku from Shun following the recommendations here. I went a stray for a few reasons.
First, I'm a touch lazy. I want to be able to throw my knives in the dishwasher if I have to. I always clean them right after I use them by hand, but every now an then I want to have them washed in the machine to be clean. Second, I like this manufacturer mainly for two reasons. The knives are made in the USA and made about an hour from my house in Olean , NY. It felt good knowing that I was doing a little bit to try and help a local business. Third, I bought the set because I got to pick my own knives. The set came with knives that I knew I would not use. The dealer stated that I could switch out any knife for any other knife for the difference. This is what put it over the edge for purchasing the entire set and not one by one. I could say I was going to take my time and buy them one at a time but who was I kidding? I would of bought all of them over a few months and spent more then I did for the set. I knew I want a full set one day, why wait? Lastly, the knives are guaranteed sharp for life. If they dull I can call my dealer to sharpened them or drive to the factory and have them sharpen them. I don't have to be with out my knives! I have to take pictures still for the post and I'll give a brief review description later. I can say that I have had them since Christmas and I have used every single one of them at least twice so far. |
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I will not submit.
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Originally Posted By artsohc:
I have two sets, my NapaStyle 3", 5", and 7" all Santoku style I've had the longest, and they were cheap knives at the time (the whole set was $60). They hold a good edge and are attractive, but can be a bitch to get sharp. My new set is the Calphalon Katana series, 6" chef, 7" Santoku, and 8" chef. These knives so far have been awesome, and for the price ($40-$65 each after 20% BB&B coupon) they have awesome. http://www.knifeforums.com/forums/fbbuploads/1259628630-Santoku_1.jpg My next knife will be a Shun classic. I finally bought a couple Shun's...they are awesome. The Katana series have worked well as beater knives, and the Shun's are my babies. |
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AR15's are like cars, upgrades to make them run better are cool, upgrades to make them look cooler are dumb.
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Originally Posted By Sharkman_75: Just like guns, it's a personal preference. Personally, all my knives are Global with the exception of one. A cheap (and one I'd highly recommend) off-set serrated. It has a multitude of uses and is cheap enought that when it dulls, toss it and buy another! Global: http://www.global-knife.com/products/img/large_knives/large_G-2.jpg View Quote I should mention this about Global knives: They get VERY good reviews all across the net, but their handle design will not fit everyone. I tried one out at a Williams-Sonoma store, and it just doesn't fit my hand. If you have a chance to try one out before you buy it: Do it. |
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Daddy loves you. Now go away.
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I only need a couple of knives in the kitchen - in the field is a different story. for meats, i like to use a yanagi, my personal choice are shun knives. I have a shun classic and its an incredible knife, requires a little maintenance but it's a joy to use for practically all meats - fish obviously - slicing and preparing.
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Wusthoff Classic line. Chef's knife, Santoku, two pairing knives, and a bread knive/long carving knife.
The Henckels I had were too thin at the spine and over time they developed a warp (I suspect the wife played a part in this). They are my wife's knives now since I don't care if she abuses them (dishwasher, cutting boxes, general tomfoolery). The Wusthoff classics were purchased indvidually online and at a small restaurant supply store. They fit my hand well, take a good edge, and I like the heft. Barring anything crazy, they should last me a lifetime. |
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"History teaches us that men and nations behave wisely once they have exhausted all other alternatives."-Abba Eban
"I like it both ways, but still mainly mouth it" -gonzo_beyondo |
I use the white handled NSF Santoko and chef's knives that are sold at Costco, Sams, Smart and Final, and restaurant supply stores. They end up costing about $8 each and really hold an edge well.
Yeah, I like the feel of high end knives, but it sucks when one ends up in the dishwasher and part of the handle disappears. Read the fine print when you buy. Many are not dishwasher safe. You may never do it, but the wife/friend/kid may fuck up your high roller knife. |
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Ignorance is not a point of view.
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My personal set consist of shun: They area extremely sharp and if taken care of they work fantastic for life I use them daily and never had a issue with them.
5 1/2" santoku 8" Chef knife 6" utility 4" paring 12" carver and a pair of dexter butcher knives My employees use Victorinox Forschner unless they bring there own... they aren't as sharp as the shuns but take a ton ton more abuse Clint |
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Owner/Pitmaster of BurlesQ BBQ
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Zwilling's licensed stainless damascus version of Bob Kramer's chef's knife. I love the shape, balance, and the handle. |
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It's journalism, it dosn't have to make sense.
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Originally Posted By artsohc:
I have two sets, my NapaStyle 3", 5", and 7" all Santoku style I've had the longest, and they were cheap knives at the time (the whole set was $60). They hold a good edge and are attractive, but can be a bitch to get sharp. My new set is the Calphalon Katana series, 6" chef, 7" Santoku, and 8" chef. These knives so far have been awesome, and for the price ($40-$65 each after 20% BB&B coupon) they have awesome. http://www.knifeforums.com/forums/fbbuploads/1259628630-Santoku_1.jpg My next knife will be a Shun classic. View Quote I've got two of these, a chefs and a Santoku, got them as gifts, they're good knives for the price. There is a problem with the butchers knives, though, in that the edges seem to crack on some. I think its b/c they're tempered too hard and the steel is too brittle. Haven't seem that problem on the Santoku. I may send the chefs knife back and get a replacement, but I do like that it takes a nice edge, even if there is a crack or two. |
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I have thousands of dollars in knives. Wustof, Cutco, Henkel, Victorinox, etc.
My favorite knife I own is a Dorco I bought at a Korean market in Queens for 9 bucks. |
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Originally Posted By jvanistri:
Knives are a touchy subject as there are a lot of things that go into a purchase decision. Fit (how it feels in your hand) Materials - Metal type/hardness,handle materials Ability to hold an edge is often related to the materials used. I had a block of Chicago Cutlery for the longest time, always hand washed, and ran over a hone before and after every use. They were still quite sharp and did their job over the years. Never sharpened them. That being said, I branched out and bought a Shun Fuji 10" chef knife which was a world above the old ones. It cut things so much easier and the handle fit my had even better. Long cutting sessions did not leave my arm sore due to the balance of the knife. I would say my knife hobby has been thriving lately. One thing I have learned is that there are some very good knife makers out there and if you are going to spend the few hundred dollars on (MAC, Shun, Global, Whustof, etc) you can often get something that will be hands down more useful and a better purchase in the long run. There are a few of my go to knives, some duplicates (have twin boys who I plan on handing a few down to) From top to bottom: 240 Del Ealy Carbon Gyuto Del Ealy Damascus Paring knife HHH Nakiri Del Ealy Stainless Pairing knife HHH 240 Production Line Gyuto (not a handmade one) Del Ealy mini nakiri HHH 180mm Damascus Feather Gyuto HHH san mai petty knife HHH san mai pairing knife Pierre Rodrigue 240 gyuto - this guy is thin thin thin. Del Ealy mini nakiri http://jvanistri.com/wp-content/uploads/2015/03/2015-03-07-10.28.50-e1425747110994-1024x793.jpg View Quote Damn, Randy must love hearing from you. My one HHH.. |
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You can't explain the big bang theory to people who think flatulence is caused by evil spirits crawling up their behinds.
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Oh my goodness! That is beautiful! I love the nakiri and use it all the time. The feather pattern is gorgeous. Just got the San mai set and feel like the petty is going to quickly move to one of the most used blades.
Randy is a stand up guy And his work is amazing. |
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Originally Posted By Schmigs: Just pulled the trigger on a Mac pro. Now I play the waiting game. http://ecx.images-amazon.com/images/I/41fR1ARgpaL._SL1000_.jpg View Quote I'm loving this knife. The balance is fantastic and the thing is like a lightsaber, out of the box. Its drawn blood a couple of times. Nowhere near as forgiving to any mistakes in handling it as knives I've used before. Recommended. |
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It's journalism, it dosn't have to make sense.
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Originally Posted By Schmigs:
I'm loving this knife. The balance is fantastic and the thing is like a lightsaber, out of the box. Its drawn blood a couple of times. Nowhere near as forgiving to any mistakes in handling it as knives I've used before. Recommended. View Quote View All Quotes View All Quotes Originally Posted By Schmigs:
Originally Posted By Schmigs:
Just pulled the trigger on a Mac pro. Now I play the waiting game. http://ecx.images-amazon.com/images/I/41fR1ARgpaL._SL1000_.jpg I'm loving this knife. The balance is fantastic and the thing is like a lightsaber, out of the box. Its drawn blood a couple of times. Nowhere near as forgiving to any mistakes in handling it as knives I've used before. Recommended. Nice. Where did you get it? |
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Originally Posted By Det0nate: It takes a special kind of retard to argue the wrong side of second grade spelling.
What made you pick that particular quote for your sig-line? --Swindle1984 |
Originally Posted By Ohio:
Nice. Where did you get it? View Quote View All Quotes View All Quotes Originally Posted By Ohio:
Originally Posted By Schmigs:
Originally Posted By Schmigs:
Just pulled the trigger on a Mac pro. Now I play the waiting game. http://ecx.images-amazon.com/images/I/41fR1ARgpaL._SL1000_.jpg I'm loving this knife. The balance is fantastic and the thing is like a lightsaber, out of the box. Its drawn blood a couple of times. Nowhere near as forgiving to any mistakes in handling it as knives I've used before. Recommended. Nice. Where did you get it? Nothing? |
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Originally Posted By Det0nate: It takes a special kind of retard to argue the wrong side of second grade spelling.
What made you pick that particular quote for your sig-line? --Swindle1984 |
what's red and bad for your teeth?-a brick
OK, USA
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Originally Posted By Ohio: Originally Posted By Ohio: Originally Posted By Schmigs: Originally Posted By Schmigs: Just pulled the trigger on a Mac pro. Now I play the waiting game. http://ecx.images-amazon.com/images/I/41fR1ARgpaL._SL1000_.jpg I'm loving this knife. The balance is fantastic and the thing is like a lightsaber, out of the box. Its drawn blood a couple of times. Nowhere near as forgiving to any mistakes in handling it as knives I've used before. Recommended. Nice. Where did you get it? Nothing? congrats, btw |
ther's more than enough people in the world, we can afford to lose a few to grizzlies- my son
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On a recent trip, I came up short with my Henckels 6" Chef not making it home. I bought a 6" Mercer and used it for the first time last night. It is one sweet cutter!!! I already had a Mercer granton edge slicer in stock.
Dishwasher safe and a nice grippy handle. It is funny how similar my collection is to Zhukov's. I will try to get a picture soon. |
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We President now!
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Critical thinking is dead.
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Been a few years since I posted in here. I have managed to pick up a couple more Shuns that I am loving even more than my original "set".
Great knife. Quickly becoming my favorite for slicing veggies. Razor sharp. Just bumped the corner/tip of the blade near the hilt while trying to nudge it out of the way. Bleeding like a stuck pig. Ergos are a bit better than the full SS knives I have. The stone wash finish on the blade isn't as pretty as other styles, but it appears to hold up well.
Decent all around blade. I like to call it the sandwich knife. Cut/spread all in one blade profile. Does well as a stand in bread knife as well. I mainly bought it as a general purpose knife shortly before I sent the remainder of my collection back to Shun for sharpening. Served me well the week it was my only kitchen knife. |
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I am free, no matter what rules surround me. If I find them tolerable, I tolerate them; if I find them too obnoxious, I break them. I am free because I know that I am responsible for everything I do.
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Originally Posted By Zhukov:
<span style="font-weight: bold; font-size: 14pt; color: rgb(0, 0, 128);">This thread is for discussing everyone's favorite knives. When you make a recommendation, you must include WHY you like the knives, and it'd be great if you could mention why you chose a knife over another. If there's something you DON'T like about a knife, that'd be great to mention too... View Quote I've got lots of knives, both pocket, sheath, and kitchen. I lose pocket knives, so I stick to Gerber, Buck, and Kershaw. Kershaw has great customer service. CS is the reason I stay away from Old Timer/Shrade and Camillus. Kitchen knives - Wustof, Henkel, or any German made is good to go. |
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Originally Posted By Oldgold:
I've got lots of knives, both pocket, sheath, and kitchen. I lose pocket knives, so I stick to Gerber, Buck, and Kershaw. Kershaw has great customer service. CS is the reason I stay away from Old Timer/Shrade and Camillus. Kitchen knives - Wustof, Henkel, or any German made is good to go. View Quote henckels never impressed me that much. the paring knife I have of theirs works well enough but it's nothing special. frankly once I started using japanese blades western blades took a back seat. |
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I like expensive knives and I like cheap knives that work, are easy to sharpen/touch up and hold a good edge.
The ABSOLUTE BEST low-mid range affordable, damned near indestructible knives that can stand up to a lot of abuse? See below: ICEL Knives. Made in Portugal Example You can poke around on Amazon and find them in the US. I have a slicer (which took a large chunk off the end of my thumb, including the nail, just by accidentally brushing across it), a boning knife, a paring knife, a chefs knife and maybe a couple of others stuffed in the drawer. I have my favorites and forget these are in a block I ignore normally. I am a Shun user and fan. Favorite knife is an ancient Forschner boning knife for 60% of what I need. Ocassionally what I need is dirty or not handy then I remember the ICEL's in the block and grab one. They are fantastic! The slicer that took a good part of my thumb is 15 years old, never been sharpened and is as sharp as the day somebody gave it to me. Check them out. Buy one. See how you like them. I think they are the best deal/ highest value to cost knife you can buy. I toss em in the dishwasher and don't worry about them because they are so cheap. |
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I picked up a 6" Mercer chef's knife. It is a really solid and sharp knife. I like it better than my Henckels. I haven't touched any other knives since I bought it. I think I am gonna put some of the surplus in my camping gear.
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We President now!
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bump
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Originally Posted By Det0nate: It takes a special kind of retard to argue the wrong side of second grade spelling.
What made you pick that particular quote for your sig-line? --Swindle1984 |
I scored a mega-set of Ontario Old Hickory knives for about 70% off list. They're ultra-basic 1095 carbon with beech handles. I got a cleaver, 14" butcher, 8" butcher, beef skinner, two paring knives, 8" fillet, 10" chef, 6 and 8" utility knives, a 12" slicer and two real oddballs- a grape vine tender's knife, and a cotton sampler. I have no idea what do with them, but I got them and that makes me the winner. I paid $100 for all, delivered. Grabbed a wooden knife block at a thrift store for $4. Added a Chicago Cutlery break-through carver ($18) and a vintage F Dick butcher's steel ($30). I appreciate good cutlery, but the ex-GF has all mine now, and I was tired of muddling along with just a santoku and a paring knife.
I'll admit to having a soft spot for riveted wood handles and basic carbon steel. I like the Forschner line, and that would have been an excellent, economical way to go, but... nah. Couldn't do it. These knives do the job well and scratch my "vintage" itch, so I'm happy. |
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Originally Posted By AJumbo:
I scored a mega-set of Ontario Old Hickory knives for about 70% off list. They're ultra-basic 1095 carbon with beech handles. I got a cleaver, 14" butcher, 8" butcher, beef skinner, two paring knives, 8" fillet, 10" chef, 6 and 8" utility knives, a 12" slicer and two real oddballs- a grape vine tender's knife, and a cotton sampler. I have no idea what do with them, but I got them and that makes me the winner. I paid $100 for all, delivered. Grabbed a wooden knife block at a thrift store for $4. Added a Chicago Cutlery break-through carver ($18) and a vintage F Dick butcher's steel ($30). I appreciate good cutlery, but the ex-GF has all mine now, and I was tired of muddling along with just a santoku and a paring knife. I'll admit to having a soft spot for riveted wood handles and basic carbon steel. I like the Forschner line, and that would have been an excellent, economical way to go, but... nah. Couldn't do it. These knives do the job well and scratch my "vintage" itch, so I'm happy. View Quote You may have to reprofile a few of the blades, but that's normal and easy. |
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Originally Posted By Det0nate: It takes a special kind of retard to argue the wrong side of second grade spelling.
What made you pick that particular quote for your sig-line? --Swindle1984 |
Originally Posted By Zhukov:
I have become a total fan of Japanese carbon steel knives. There is something really cool about a hand-made product. The carbon steel will rust quickly if not dried off, but the cutting edges are incredibly sharp, more so than the VG10 knives I have. You can get them cheap too - no knife was more than $60. Tojito ITK gyuto and santoku (#2 shirogami steel) and Honmamon nakiri (#2 aogami steel) https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/39962078_1760023427380794_2104276023599169536_o.jpg?_nc_cat=0&oh=d45c2c78e23a14707cf04f4c451b7ffe&oe=5C0200B4 You can clearly see the shirogami steel cutting edge with the soft iron cladding around it on this Tojiro gyuto: https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/39999734_1760023434047460_5892370688282460160_o.jpg?_nc_cat=0&oh=6cf360aafebe8d7ef0055a635fc3e559&oe=5C092484 I think the Honmamon aogami is of higher quality than the Tojiro blades, but that's to be expected; The ITK line is pretty much the cheapest of the Tojiro kitchen knives out there. I've also become a fan of the traditional Japanese wa handle. View Quote |
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Originally Posted By Det0nate: It takes a special kind of retard to argue the wrong side of second grade spelling.
What made you pick that particular quote for your sig-line? --Swindle1984 |
Daddy loves you. Now go away.
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Thanks! I'm in the market for a couple of knives.
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Originally Posted By Det0nate: It takes a special kind of retard to argue the wrong side of second grade spelling.
What made you pick that particular quote for your sig-line? --Swindle1984 |
Daddy loves you. Now go away.
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I have a hodgepodge of knives in my kitchen. Pretty much, I keep two sets: one semi-cheap set for my wife, and one for myself. This prevents me from going into a homicidal rage because one of my good knives got stuck in the dishwasher or something.
I have a first-gen Shun knife my mom gave me for Christmas one year. It’s a fantastic piece of work. Gets sharp, stays sharp, nice heft... sadly it just never felt good in my hand. I don’t use it that much. I have two cleavers, a heavy, 1970s vintage (?) Chicago cutlery. I freakin love that knife. You can chop shallots or manhandle a quarter of a hog with it. It’s a softer steel, and requires maintenance to stay razor sharp, but it gets very very sharp. I have a smaller, Asian style cleaver from Forschner. It’s a great prep knife. It’s got a chunky feel, but actually does delicate stuff well. I have a third cleaver-like knife ... something between a small cleaver and a santoku-style from Gutman. It’s not an expensive knife, and I think the company went under, but it feels great in my hand and does a little bit of everything. I have two boning knives, one from forschner, and one from Henkels. Both are excellent. The forschner is lighter, and gets sharper, the Henkels holds an edge longer. I use both when breaking down things like deer. There are a couple of traditional “chef’s knife” blades in the drawer; they’re great knives, but I don’t use them very often. The rest are miscellaneous blades, paring knives (something German), a bread knife, etc. I had always planned on using my father’s chef knives (yeah, he did the whole culinary school thing before running off to kill commies in Southeast Asia), but when he died his girlfriend gave away all the kitchen stuff. It broke my heart (she had no clue how much some of that stuff was worth), but she was so helpful going through his metric fuckton of crap that I couldn’t really hold it against her. He had some knives that he purchased in France that were simply amazing. Not only were they extremely high quality, but held great sentimental value as well. Somebody is probably chopping potatoes with his single-bevel, handmade sushi knife from Japan as well. I try not to think about it too much. To her, it was all just “kitchen stuff”... sigh. Anyway, I love the sharpness I get with carbon steel blades, even if they require more upkeep. For me, two things are important- sharpness and hand feel. The latter is highly subjective. |
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Not fly enough to be halal....
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Video of me slicing a hyper-ripe tomato (didn't even eat it because it was so mushy) with that Honmamon Nakiri:
Honmamon Nakiri |
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Daddy loves you. Now go away.
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What are some decent/good steak knives, or are these knives even worth getting into? I bought a set of Henkels forged premio but, I am wanting to get some better knives. I am by no means a knife snob. I am pulling the trigger on a Shun 8 in. chef knife and one of their boning knives here pretty soon.
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World's okayist yeller
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Originally Posted By GrumpyMP:
What are some decent/good steak knives, or are these knives even worth getting into? I bought a set of Henkels forged premio but, I am wanting to get some better knives. I am by no means a knife snob. I am pulling the trigger on a Shun 8 in. chef knife and one of their boning knives here pretty soon. View Quote |
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Originally Posted By Det0nate: It takes a special kind of retard to argue the wrong side of second grade spelling.
What made you pick that particular quote for your sig-line? --Swindle1984 |
Originally Posted By GrumpyMP:
What are some decent/good steak knives, or are these knives even worth getting into? I bought a set of Henkels forged premio but, I am wanting to get some better knives. I am by no means a knife snob. I am pulling the trigger on a Shun 8 in. chef knife and one of their boning knives here pretty soon. View Quote For a boning knife, get a Victorinox. Boning knives get kind of abused hacking around bone so I wouldn't spend a lof of money on one - that doesn't mean you should get something bad. I also like the handles on those knives; very non-slip. Something like this: https://www.amazon.com/Victorinox-Swiss-Fibrox-Boning-Flexible/dp/B000QCNJ3C. [ETA] I actually have these knives; they're about the best deal on the planet IMO: https://www.samsclub.com/sams/bakers-chefs-boning-knives-2-pk/prod5250046.ip |
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Daddy loves you. Now go away.
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Appreciate it.
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World's okayist yeller
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Probably lower end, but I've had good luck with my Rada knives. Sadly, they don't make a kitchen scissors/shears. Any recommendations?
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I have an older pair of Henkel scissors that have been awesome. Going on almost 20 years. I wash and dry them by hand so that may help their longevity.
As far as knives go, I have had Wustof, Henkel, Globals, Chicago Cutlery, Victorinox, etc. I finally broke down and got a full set of Shun Classics. No comparison to any other kitchen knife I've owned. They are the absolute best in quality and purpose. Buy once, cry once deal. |
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Originally Posted By wildearp: Wife loves this thin Henckels, I don't like them so much: https://i.imgur.com/WzkOJ6U.jpg Mercer, stiff thin blade with nice shape and balance, grip is soft and easy to hold with wet hands, I have a 6 and 8 inch. These are good quality and very affordable: https://i.imgur.com/RRgljo8.jpg I really like these cheap Henckels paring knives. They were always dirty in the sink or dishwasher, so I just bought a stack of them. The edge holds nicely and is easy to clean up on a 2000 grit diamond stone: https://i.imgur.com/mUkeZtW.jpg View Quote Cheap paring knives make the best steak knives. |
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Originally Posted By Det0nate: It takes a special kind of retard to argue the wrong side of second grade spelling.
What made you pick that particular quote for your sig-line? --Swindle1984 |
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