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Using your knives in the kitchen.

Discussion in 'General Knife Discussion' started by BubbaGump, Jan 30, 2018.

  1. midnight flyer

    midnight flyer Basic Member Basic Member

    Jan 12, 2009
    Wow... look at that old Sabatier! What a workhorse! Hard to imagine the millions (literally...) of people that have trained on that knife or its cousins. I learned to chop, cut, dice, slice, and all kinds of knife skills when I got a cousin to that classic design a few decades ago. Years ago among the cooking set the Sabatier brand was easily as well known as any of the German brands. I don't know where their quality is now, but at one time their carbon steel knives competed with anyone in that market. They were considered "the working chef's knife", not a safe queen. I think that even today you can buy a fully forged 10" carbon steel chef knife from them (with a lifetime warranty!) for about $125.

    Good stuff.

    Robert
     
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  2. Puleio

    Puleio

    147
    Jun 2, 2014
    I mostly use kitchen knives in the kitchen, but have been known to use my belt knife (Bradford Guardian 3) to do things like open bags of frozen veggies, peel & chop fruit or veggies, or other light use. However, usually the dedicated kitchen knives are used so I don't need to clean the blade both before and after using it, like I (usually) do with the Guardian since it is used for a lot of other stuff outside the kitchen.

    Of course, the kitchen knives I like and use most are Henckels 10" & 8" Chef knives, the 6" utility, and the paring knife. I also use the Oxo Santoku I got for my wife and her ergonomically picky hands. It all depends on what I am doing and which knife makes the most sense for the task.

    Enjoy.
     
  3. anthonycastorena2014

    anthonycastorena2014

    722
    Nov 27, 2014
    Now that’s impressive. Patina pics please?
     
  4. anthonycastorena2014

    anthonycastorena2014

    722
    Nov 27, 2014
    I use my folders in the kitchen all the time man. The FFG Endura 4 is about the best chicken knife money can buy. I use the stretch (vg10 and super blue models) most of the time. The control is awesome and I get wanting to use them in the kitchen. Why not?? I also use the delica to peel potatoes!

    More power to you buddy! Happy slicing!
     
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  5. Pilsner

    Pilsner Platinum Member Platinum Member

    Oct 28, 2017
    Now that looks great! Forgive my ignorance but could you tell me what it is?
     
  6. Ourorboros

    Ourorboros

    346
    Jan 23, 2017
    It may be that kitchen knives are practical knives that have a use everyday and so they lack as much fantasy element, as opposed to a thick harpoon spined ti flipper that can pry open a tank as we Rambo/Bear Gryllis through the countryside.
    Yes, I am aware there is real bush crafting, hunting, & cattle neutering. Not talking about that.
    As another said, there may be a cooking isn't manly element, but kitchen knife forums are mostly populated by men.
    It's also true that a person can learn a lot about knife handling through food prep.
     
  7. miso2

    miso2 Gold Member Gold Member

    Nov 19, 2014
    I love folding knives and enjoy cooking.

    I do use dedicated kitchen knives (Takamura chef knives) for cooking most of the time, particularly when I need efficiency (when my kid is hungry) or best slicing ability (when making thin sashimi slices).

    Occasionally, I use my folding knives when I travel. Last week, I stayed in a student dorm with a shared kitchen in Austria and used Spydiechef for cooking. The knife worked good enough.

    I would like to use my beloved folding knives on the go everyday to cut things like breads and apples as well. But the knife law in Japan prohibits knife carry and use in public almost completely.

    So, I use my folding knives in my kitchen whenever possible. Sometime they actually work better than my chef knives because my wife also uses them and abuses the edges.....
     
  8. Ourorboros

    Ourorboros

    346
    Jan 23, 2017
    Isn't this also true about EDC knives if they get used? But 420HC, 8CR13MOV, & AUS-8 aren't held in high regard in EDC oriented forums. EDC knives made for big box stores - the equivalent of that Target kitchen knife - are met with some disdain here, aren't they? And many, many posters question why Moki knives should cost so much when the blade is AUS-8.
    What happens to a person new to the EDC world who asks for recommendations? Are they recommended easy to maintain knives & told ways to sharpen? Or would they be recommended every super steel knife that fits in their budget & usage requirements? Isn't this the same sin?
    And for knife users who regularly use their EDC knife, what business do they have cutting into bone with a thin, hard blade?
     
  9. marcinek

    marcinek Gold Member Gold Member

    Jan 9, 2007
    We are not talking about them, we are talking about us.

    If you want to use the wrong knife for the job, please feel free. :thumbsup:
     
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  10. l1ranger

    l1ranger Gold Member Gold Member

    612
    Jan 27, 2017
    usually, in the kitchen I use....wait for it....kitchen knives.
    I have a mix of low and higher end kitchen knives as well as a few that were made by my fathers uncle.
    I enjoy using each of them for their own tasks.

    but that doesnt stop me from using my EDC if I get the urge. usually for simple quick tasks like slicing a orange, etc - such as i did this morning for my lunch. slice, wipe, and back in the pocket - where if i had grabbed a kitchen knive, it woudl have been slice, wash, dry, leave on the drying mat, kids uses it to open a soup can, drops it in the sink, drops a million thigns on top of it, sits in water for next 12 hours, gets thrown in the dishwasher.....and so on :)
     
  11. BubbaGump

    BubbaGump

    322
    Oct 30, 2015
    The only wrong knife for a job is a dull one.
     
  12. BubbaGump

    BubbaGump

    322
    Oct 30, 2015
    But most people with real world experience with knives know better than to do something like hack into a bone with a thin and hard blade. But that's besides the point. The truth is, the typical EDC task of the avg owner is simply opening the occasional UPS package or sectioning a cardboard box. And what people recommend to someone else is not anything I can control. I don't personally care what others prefer or choose to buy. Its not my money. I never really get involved in the 'what should I buy?' threads. And when it's all said and done, what I said still mostly holds true. A novice user who will actually use their knife in the kitchen on a daily basis is probably better off with the less expensive Target knife as a starter before throwing down the money for an expensive knife with high grade steel. This applies to both the dedicated kitchen knife or a folder or any knife for that matter. Using a premium, hard steel in the kitchen on a daily basis is asking for trouble for the inexperienced knife user. The blade is probably going to get chipped or marred in relatively short order. Then, when the knife eventually dulls and they try to sharpen it, they will purchase a $1.99 pull-through sharpener on Amazon and damage the blade even further. Then they will run to a forum and declare 'this knife sucks. Don't buy it.'
     
    Last edited: Feb 2, 2018
  13. Pilsner

    Pilsner Platinum Member Platinum Member

    Oct 28, 2017
    I still would love to know the name of that beautiful looking Japanese laminated VG10 knife you showed. Pretty please?
     
  14. Cow51

    Cow51

    662
    May 6, 2016
    Oddly enough, it's not really taking on a patina. one side has a slight patina and the other has none at all. Very disappointing because I was hoping for one.
     
  15. marcinek

    marcinek Gold Member Gold Member

    Jan 9, 2007
    Sorry...that is a Tojiro DP series 270mm sujihiki.
     
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  16. marcinek

    marcinek Gold Member Gold Member

    Jan 9, 2007
    So a sharp Opinel is a good chopper. Got it. :thumbsup:
     
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  17. Pilsner

    Pilsner Platinum Member Platinum Member

    Oct 28, 2017
    Many thanks! :)
     
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  18. BubbaGump

    BubbaGump

    322
    Oct 30, 2015
    Assuming we are talking food here. If its all you had, it would work. Grab the back of the spine with index finger and thumb with both hands and chop and dice. But I would choose to chop with a heavy knife from the collection like the 2 pound 1911 Bowie with thin edge and 17 inch blade. It would do the job quicker. Would choose the Bowie over a kitchen knife as its heavier.
     
  19. marcinek

    marcinek Gold Member Gold Member

    Jan 9, 2007
    Once again, you are making assumptions to suit your need to argue about this.

    You said "The only wrong knife for a job is a dull one." No "food" in your statement.

    Again, it is clear that you feel that statement is true. And that is fine. I happen to believe that the wrong knife for a job is one that was not designed for that job. I don't chop logs with Opinels, I don't slice cherry tomatoes with machetes.

    If doing things like that and feeling that "The only wrong knife for a job is a dull one." suits your level of knife interest, passion, and sophistication, then great! I am always glad when people enjoy using knives. :thumbsup:

    Enjoy your knives.
     
  20. herisson

    herisson Apple slicing rocking chair dweller Platinum Member

    Mar 11, 2013
    Using your knives for preparing food is, in my opinion, one of the best ways to enjoy your knives. Some of my favourite kitchen knives are hunters or skinners by design. But I also have an array of dedicated kitchen knives for serious work.... and that's yet another enjoyment. If you're really into cooking, go with dedicated kitchen knives and forget the Bowie. When you say "doing the job quicker", I hear a host of cooks laughing (or at least shamelessly giggling...)
     
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