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What knives are in your kitchen?

Discussion in 'Food Forum' started by jason10mm, Jan 14, 2004.

  1. jason10mm

    jason10mm NRA-GOA-TSRA

    Jan 27, 2001
    Clarksville, TN
    I recently decided to invest in some forged kitchen knives after years of stamped chefs knives and crappy serrated "all purpose" blades made from old coke bottles :) After trying a bunch of different styles at the local Williams and Sonoma, I bought a Wusthof starter set (8" Chef and a small paring knife) with the Grand Prix handles. I felt the thinner blade (over the Henckels) and thicker handle (over the classic) fit my needs. I also bought a big 15 slot block, planning on building a collection. The knives have not arrived yet, but I'm curious what other GTers use.

    I have my eye on a santoku style knife for veggies (similar to what Rachael Ray uses) and maybe a bread knife. Any lefties out there ever use a left handed bread knife (has the serrations on the other side, supposedly to help us proper-handers cut straight)? The only one I've seen is the Global one, which I'm sure is a good knife, but that dimpled steel handle would sure stick out amongst the others. If there is no real advantage, I'd rather stick to a more conservative looking knife, even if it was made for wrong handers ;)

    Any tips on using the steel? Do you steel before or after cutting, or both? Any tips on technique? Any other "must-have" knives? I figure I may get a thick bladed 6" chef for frozen meats, or stick to my cleaver. Otherwise I'll just use up a few years worth of b-day and x-mas presents filling that block with whatever sounds cool (tomato knife, anyone? :) ).
  2. Glockerel

    Glockerel Got Mojo?

    I've got all Wusthof Tridents. They are all about 15 years old, regular handles.
    6" chef
    8" chef
    10" chef, double wide
    10" serrated
    6" boner...yes, it's a knife...
    3" paring

    If I had to buy just one, it'd be the 8" chefs.
    Use a cleaver on frozen food. Tridents do come with a lifetime warranty, but why use a good knife like an ax?

    A steel is for lightly honing/deburring only. Once a good edge is on a Trident, it'll stay that way for a long time. Use the steel before cutting, wiping the blade prior to use.
    Always put away your knives clean right away. Dirty knives get dull in a hurry.

  3. 23skidoo

    23skidoo Deceased

    May 23, 2002
    Big Chimney, WV
    J.A. Henckels four star series. I love 'em. I also have a diamond sharpening rod and a ceramic sharpening rod in addition to the Chef's steel. The ceramic really works well for maintaining an edge once the knife is sharp.
  4. lwt210


    Nov 28, 2001
    J.A. Henckels here too. We have the eight inch chefs, the six inch chefs, paring, filet, six inch carving, eight inch steel, small serrated, kitchen shears, and the eight inch serrated bread knife.

    The wife prefers the smaller chef's knife while I like the bigger one. Those and the serrated models get used the most. Especially when the wife bakes homemade breads and I get to slice them with that serrated bread model. Yummm.

    We rarely touch the filet blade. It's the least used one in the block.

    I am thinking of getting the larger block and adding a cleaver and a set of forged steak knives to the blade collection.

    As far as the steel is concerned, angle seems to be more important than speed. Once you develop a "feel" for the right angle, you can get the edge with ease.

    Oh, and we use the heck out of those scissors too. We've had this set now for about five years and don't know what we did before them.

    Many believe that quality forged knives are essential equipment.
  5. MrsKitty


    Mar 23, 2003
    I personally have a set of Wusthof Grad Prix. I picked mine up at Sam's Club for (everybody sit down!) only $69!!

    It is about a 10 piece block. The box was busted but all the knives were perfect and the block had not been damaged at all.

    The knives started at at $299 there. Nobody was buying them and they kept getting reduced on down until they got down to $129. When six smashed boxes were left, they dropped them to $69 and I almost jumped up and down in the store. I also checked the store almost daily figuring what was going to happen;) That is probably the buy of my lifetime;f

    When I went in together with a friend to buy an 8" chef's knife as a wedding present for another friend, we paid more than $69 for that one Wusthof knife on sale. We knew it would last her a lifetime was why we chose that. We also put a penny in the box...something about a knife as a gift ends a friendship unless you include a penny? Anybody ever hear of that? The people at Williams-Sonoma had pre-printed cards just for that;g

    We also have a set of Henckels Four Star, basically the same size set.

    As far as quality, I like both equally. However, the Wusthof fits my hand better while the Henckels fit the other cook's hand better in this house. They are both great knives. You can't go wrong with either.
  6. Sixgun_Symphony

    Sixgun_Symphony NRA4EVR

    Apr 16, 2002
    I still have the cheap "Old Hickory" knives. Cheap, but made from a high carbon steel that is easy to sharpen. I really don't like the stainless steel blades because I never could put a decent edge on those.
  7. Optimus Prime

    Optimus Prime

    Jan 14, 2004
    Dallas, TX.
    I got the Kitchen Classic Series from Cold Steel. ;)
  8. rdsharp


    Mar 4, 2002
    Henckels -- mostly Four Star Series. I have the 8" chefs, 8" carving, 6" utility, Santouko, 5" boning knife, 5" tomato/utility knife, and 2 1/2' paring knife.

    I also have a Professional series cleaver, a cheaper bread knife, two different set of Henckels stamped steak knives, and a set each of kitchen and poultry shears.

    I have one Wustof paring knife. It's a nice knife, but it's very hard to resharpen compared to the Henckel's.
  9. Garweh

    Garweh CLM

    Aug 12, 2002
    Upstate New York
    Henckels, the santouko is my favorite. I use it for everything and the wide blade makes it easy to scoop chopped ingredients into the pot. As for sharpening; this is done with a stone. Preferably an oil stone in medium to fine grit. Do it ONLY when the knives are dull as sharpening removes steel from the blade. A frequently used blade will need to be sharpened about once a month. DO NOT use an electric sharpener as it will grind away too much of the blade. A stone is easy to learn to use and produces excellent results. The steel is used EVERY time a knife is used. Use the steel before cutting. The steel does not sharpen the blade, it just realigns (straightens) the edge (the edge "rolls" over as the knofe is used) . Think HONING. Two to three swipes of each side of the blade on the steel should suffice to produce a nice true edge. Using this approach, you knives will last for generations.
  10. mado


    Mar 16, 2000
    Limerick, PA
    Benchmade Prestigedges 3” Paring Knife, 6” Utility Knife, and 8” Chef Knife and a few different Henckels.
  11. Sta. 18

    Sta. 18 Modern 'tater

    I got the Global 3-piece starter set (link) about 6 months ago. What great knives!! They're a joy to use, and very sharp. They seem to hold an edge longer than the German knives. I love the way they're balanced.

    My girl-friend has very small hands, and has always been intimidated by most sharp kitchen knives. She loves using the Globals though.
  12. Skyhook


    Nov 4, 2002
    Two 'full' sets: Henckles and Chicago.
    Sometimes I prefer the Chicago.. depends on the job. I think wooden -real wooden- handles do have a better feel than composites for some jobs.
  13. 6forsure


    Feb 19, 2000
    WEST Texas
    Old Hickory. The smaller ones are good all around utility knives as well. The local Wally World stocks a few of them. I believe that their hardnes is around 55-58 Rc according to Ontario.
  14. mindonmatter


    Dec 6, 2003
    Houston, TX
    All Wusthofs, except a couple of cheap paring knifes.

    I just got everything sharpened and I'm a happy man :) Something about freshly sharpened knifes just make you want to cook something.
  15. Sta. 18

    Sta. 18 Modern 'tater

    I made grilled artichokes tonight. After boiling them, I cut them into quarters. Let me tell you, this is a huge pain without a very sharp knife. My Global handled this job outstandingly.

    In case you're interested, the artichokes came out great. After they were quartered, I brushed on a little olive oil. Sprinkled 'em with paprika, onion powder, fresh ground pepper, & salt. Then tossed them on the grill just until they started to blacken.

    These were a hit with the home-made, green onion, mayo.
  16. Minuteman

    Minuteman Jeff Gannon???

    You can do everything with just 3 knives. 1) 8" chefs knife, 2) 3" paring knife, 3) 8" serrated knife, and a diamond sharpening steel.

    I have lots of knives, but you can do everything with just these. The first ones I would add to that list would be a chinesse cleaver, a santoko and a carving blade.

    A good cutting board is also very important. My favorite is a heavy maple block that has one side with a built in drain, to catch juices when I slice hot meats. But I use my large plastic boards the most, because they have a very large surface area. About 2' x 3'.

    I've seen people use good knives, and cut on glass or marble boards;P, then wonder why thier knives are dull. They think they need better knives.;Q
    I've also seen folks using tiny cutting boards not much bigger than the knife. Always use the biggest cutting boards you can fit on your counter.
  17. MrsKitty


    Mar 23, 2003
    How about starting a new thread with a recipe for your green onion mayo;)

    That sounds yummy!

  18. whizz


    Feb 11, 2002
    Very, very sharp ones ... :)
  19. hodgdonhead

    hodgdonhead Inner Pimp

    Jul 14, 2003
    Bay Area, CA