What kitchen knife do you use most frequently?

Yeah, I should have said "zero maintenance" aside from sharpening. ;) I do sharpen it as it does dull after a while. It does take me a while, but after about 100 strokes on my sharpmaker, it gets back to where I need it. That was one of the touted benefits of Cera-Titan over plain Ceramic, is that you could use standard ceramic or diamond sharpeners on it.
 
A home modified Henkels that some kids in the arctic used to chop caribou bones and took a huge chunk out of. My mother in law brought it south for me to do something with, and it turned into our "Cocobolo Kitchen Knife":

IMG_3752.jpg


(top one if you could not guess)
 
I love the Shun 8" chef's knife, 3 1/2" paring knife, and because I bake hard crusted Italian bread....their 9" bread knife. Simply great tools that help me get the job done fast.
 
I have found that 90% of my kitchen needs are met by my 3.25 Victorinox parer. It takes a scary sharp edge and is stain-less to boot. For large stuff, I have an ancient 8in. Gerber Balance Plus that I scored at a local thrift store.
 
My current most used kitchen knife is this little paring knife I made.

3924440606_5ec569bc41_o.jpg


I will be supplementing it soon with an 8" chef knife similar to this.

4797881094_459581eb58_b.jpg


I'm all done grinding and it's down to finish sanding and making a handle (probably amboyna with CF bolsters). I've been wanting a chef knife for a long time and I'm keeping this one. I'm sure it will become the cornerstone of my kitchen.
 
DSC00363.jpg
top is murray carter-- hitachi white core at 65rr--next old henckels i use for briskets & steamship rounds. bottom is the great snakewood m4 parer by phillip dobson. dennis
 
I recently picked up this vintage MAC 6.5" utility knife off eBay for $20. Put an 18 degree edge on with my EdgePro and I'm amazed at how well this thing cuts. Thin blade stock has something to do with it but it is a great slicer.
B2fU5KQB2kKGrHqJjYEpPilqWBMiuNCQs_3.jpg
 
Last edited:
Currently this one, but I'm looking at getting a custom later:

Img469.jpg


I also have these from Bark River which get used a lot:

IMG_7153.jpg

Chef_Lignum_Vite_M.jpg
 
Clearly, the most used knives in my kitchen are the 240mm gyutos. I have about a dozen of them so I speak of them as a group.
 
i just got the same one , from a thrift store for 2 buck !!! thats a great knife .
colorful name is a bit worn on mine .
 
In the kitchen I use my Shun pro...it's the best I've found so far. I worked in a deli once and we had this knife that reminded me of a smaller scale replica of an Arabian knight knife. I'd love to get one again... anyone know where I could find one?
 
chatsworth said:
I worked in a deli once and we had this knife that reminded me of a smaller scale replica of an Arabian knight knife. I'd love to get one again... anyone know where I could find one?
Click to expand...

Are you talking about a cimeter? You can find them on most sites that sell kitchen or butchery knives.
 
Technically, I need two knives in the kitches:

Kasumi 4.5" Utility in 33-layer high-carbon steel:
83358_1_b.jpg


And Shun 7.75 Chinese Chef's knife in 16-layer high-carbon steel:
dm-0712_resize.jpg
 
dan oliver said:
I am curious as to why so use so manu of the same size?
Click to expand...

Japanese cutlery tends to be standardized; even the gyutos; and even though the balance can vary wildly, if you've used and liked on 240mm gyuto, you'll want to use the rest of them.
 
You must log in or register to reply here.
Back
Top