your Most Used knives - kitchen?

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UnknownVT

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Feb 15, 2003
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Most people's most used knives seem to be kitchen knives :)
It certainly is in my home.

Here are mine:
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these are my daily use kitchen knives -
top to bottom -
David Boye - BDS (Boye Dendritic Steel) 6" chef's knife, desert ironwood handle.
Chicago Cutlery Walnut 62S 5" utility/boning knife - this is the old made in USA "Walnut" series.
Victorinox 3.25" paring knives - bubinga, red plastic.

Boye BDS 6" chef - blade detail
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my knife shows very nice cracked ice patterning

Chicago Cutlery Walnut 62S utility/boning knife
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This is probably my most used kitchen knife - it certainly is the one I've owned the longest - I bought this because of the Best Buy rating by Consumer Report a long time ago. Have always been very pleased with this knife - one of my best buys.......

Victorinox Paring knives -
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I got the bubinga handled one from the Victorinox Store in Stamford, CT - I'm pretty sure it wasn't that much more expensive than the plastic handled one. My mom really likes this one - and I had put it out over the Chicago Walnut paring knife for her to use and found I liked and prefered it too.........

The red plastic handled one isn't used as a kitchen knife at all - it's on my table/desk for general purpose use - but mainly for cutting/trimming/scoring paper, and opening packages if I hadn't already used my EDC Kershaw Leek........

I keep all these knives very sharp - when my sis-in-law visited - and being the nice tidy sort she cleaned up after herself - except I found my dish washing sponge cut to ribbons from my knives......

Tell us about your most used knives - better yet, show us pics too.
 
Victorinox paring knife for me. Perfect for cutting up small veggies and fruit, takes a razor edge, and is easy to maintain.
 
Chef's: A Satake chef's 24 (9,5" blade, I've heard that the company manufacturing this knife also makes the famous Mac knives), so it's almost identical to those. Bubinga scales.

Utility: An EKA (also 9,5" blade), made of Sandvik 12C27 blade steel. Walnut scales. Military issued.

Paring: A Tranuil (4,5" no name SS steel), plastic handle and a Knivman (made in Finland), 3" blade and plastic handle.
 
I have a Henckels Four Star 7" Santoku and a 3" Paring knife and that's really all I ever need. The only other thing I'm looking for is a better way to cut the cheese (no jokes please...).

-John
 
A Chicago Cultery Chef Knife,

Henckels Paring Knife, or a cheapy Frosts Mora if that's dirty,

and a small Farberware Cleaver (a wedding gift: ditched the wife, kept the knife).


:D
 
I have a set of three Belgique Professional knives that I use all the time.

3.5" paring
4.5" utility
6.0" sandwich

They are made in Solingen Germany and are Ice Tempered. It also states 'X 50 CR MO V 15'.

On occasions when I need a larger knife, I use my Shun 10" Chef's Knife.
 
Excellent question. I mostly use my sixties-vintage Sabatier ten-inch chef's knife, or my thai cleaver from Wildfire Cutlery. If I need to pare something I normally use a vegetable peeler.

I have a lot of other knives though. Some Joseph Rodgers slicers, a couple Dexter cimeters, and an excellent boning knife that says Old File on the handle.

James
 
Originally posted by blastjv
The only other thing I'm looking for is a better way to cut the cheese (no jokes please...)
Click to expand...

Not a joke, but I found my Kershaw/Ken Onion Leek cuts cheese well - as the cheese does not seem to stick to the face of the blade.

I think it's because of the hollow grind that thickens toward the edge, although most hollow grinds do this, I definitely noticed this non-stick ability with the Leek.

The main problem for cheese cutting is the length of the blade - it's fine for smaller pieces, but a bit too short for a large chuck.

I have spoken to various acknowledged knife experts/makers about this - including David Boye - who almost immediately said it must be the hollow grind.

So perhaps look for a hollow ground kitchen knife (rare) that does the normal thicken toward the edge geometry - with adequate length - and see if it performs?

Although one of the most effective ways of cutting cheese is still the cheese cutting board with the T-handle wire cheese cutter - nothing sticks to that..... most cheese shops use that (at least in the UK).
 
1) Japanese sushi knife
2) Ugly flea market kitchen knife from Turkey
2) Tomes paring knife
4) Solingen serrated bread knife

Those 4 usually do it all for me.
 
My most used is a 7" Tramontina chef's knife that I use for trimming fat off meat, chopping veggies, slicing onions as thick or thin as I want. A few swipes across a steel and it goes through raw meat like a hot knife through butter. I use whatever else is handy for peeling vegetables.
 
Top 3, all plain edge

#1 Spyderco 4" utility knife
A thin full grind drop point with
slight backward tilt. Allows cutting
board use with short blade.

#2 MAC 6" utility.
A very thin full grind blade with
rounded nose. Use like a chefs knife
on cutting board for most food.

#3 Old Western fillet knife.
A very thin full grind fillet knife
that serves as a boning knife.

None of these is more than 1/16-inch.
 
Wade, my mom has a Global paring knife and loves it. It's named "Nancy" in dubious honor of a psychotic ex-girlfriend of a family friend. You see, she bought this knife while we were on vacation. The clerk at the store, for some totally unfathomable reason, removed the knife from it's box when ringing it up and left it loose in the bag. A few minutes later the bag slipped from Mom's hand and landed on her foot. :eek: She was wearing sandals as it was June in Ft. Lauderdale, FL at the time. The damages ended up being about six stitches and a limping, slightly crabby Mom for the remainder of our vacation. Thank God it didn't hit a tendon. I still make a very big point to warn her when Nancy has been recently sharpened. I don't want a repeat of that one. Despite that they are pretty good knives, the steel seems a little soft but it sharpens easily and holds an edge reasonably well. I plan to get her a complete set for Mother's Day sometime.
 
I rotate between two Global fillet knives in the summer and they are great. Particularly the flexible one. Then I move to their Sashimi knife for what's left. I'd like to buy more buy now I'm hooked on Carter's and it's getting expensive:eek:
 
I have been using Old Hickory carbon steel knives from Ontario steel. They have a nice patina and I keep them wickedly sharp(no one else to dull them)I have one MIRACLE WORKER, its a stainless steel serrated knife I have been using for over 30 years. My lansky serrated sharpener takes care of the serrations in short order.
 
My favorite (most used) is an old Chicago Cutlery "High Carbon" 8" non-stainless with unvarnished rosewood handles. Easy to steel and stays razor sharp.

Also a 10" F. Dick chef's knife
Various breadknives
4" Henckels paring knife

I can do just about everything I need with these.
 
I have one of the Global vegetable knives and I use it the most. I've seen them used by Chef's on TV, so I figured if it's good enough for them, it's good enough for me. :)
 
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