I'm curious, what you all use in your kitchen? I have two primary knives that I use. My primary chef's knife is a Wüsthof and the other is a cheap Cuisinart Santoku that I keep around and haven't replaced yet.
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What knives do you have in your kitchen? -
- Thread starter RoboticRichardSimmons
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ShortBusDriver
kiwifarms.net
JA Henckels 4 star line
I don't have the set, just the 4 inch, 6 inch, and chef's knife
I don't have the set, just the 4 inch, 6 inch, and chef's knife
Buying sets of knives is honestly one of the worst decisions you could make for your kitchen. So you did pretty well!
Mine are Victorinox Fibrox Pro because they were the best quality for the money I could afford at the time.
- 7" santoku
- 10" granton butcher
- 6" curved semi-flexible boning
- 9" offset serrated
- a few paring knives
And no, there are no chef's knives on that list. I don't like them.
(Also since it's kitchen knife talk? Paging @Satan.)
- 7" santoku
- 10" granton butcher
- 6" curved semi-flexible boning
- 9" offset serrated
- a few paring knives
And no, there are no chef's knives on that list. I don't like them.
(Also since it's kitchen knife talk? Paging @Satan.)
The Victorinox Pro is a wonderful knife for the price!
They sharpen nicely and I like the non-slip handles. I wish they were full tang, but it makes them so lightweight that it's all right (although the balance can be a bit fucky).
I know that butchers tend to prefer the Victorinox Pro knives so that was what I based my decision on - I get a lot of large cuts and have to break them down further; they've worked out great. Also I wanted a good offset serrated and theirs is awesome.
8" Victorinox Fibrox Pro Chef's Knife
12" Victorinox Fibrox Pro Slicing Knife
Victorinox Paring Knife
Victorinox Honing Steel
Victorinox Serrated Utility Knife
All on a magnetic bamboo knife block. Victorinox makes some great kitchen knives for the price.
12" Victorinox Fibrox Pro Slicing Knife
Victorinox Paring Knife
Victorinox Honing Steel
Victorinox Serrated Utility Knife
All on a magnetic bamboo knife block. Victorinox makes some great kitchen knives for the price.
My only nice knife is a Tojiro DP 270mm gyuto. It's what I use when I'm doing prep or serious tasks. I have several beater 8" chef knives that I use where most people would use a petty or paring knife. All the smaller knives only get used to open packaging or whatnot.
I have a seven year old extra ultra cheapass knife set that I can't even remember where I got it from. Every knife in the set is serrated, and the handles are solid plastic that feels like its made of old soda bottle caps. I've lost four knives from this set due to the blade snapping out of the cheap plastic. Despite this, i've never replaced the set. Even a few years ago when I bought a set from Big Lots for a relative that turned out to be sharper than my buddy's chef knife set, I've just been too lazy to replace it.
It occurs to me now that I'm doing some Christmas shopping that I can't even find a cheap knife set that resembles the one I have no matter where I go. So this set is so cheap and horrible that literally nobody sells it anymore.
It occurs to me now that I'm doing some Christmas shopping that I can't even find a cheap knife set that resembles the one I have no matter where I go. So this set is so cheap and horrible that literally nobody sells it anymore.
I'm another basic Victorinox bitch. I have four or five of the little paring knives for guests to use when cutting things up, a 6" chef's knife, an 8" chef's knife, and the 7" serrated bread knife. My only other knife is a thing I could not do without, a Henckels 6" cleaver. It is sized right for my hand and in spite of the size it's weighted well and holds an edge sharp enough to let me break down a whole duck or cut bones effortlessly. It handles root vegetables no matter how big or round or tough, but it's delicate enough to mince mushrooms and cut fish and seafood. I love that thing.
Biiiiiitch, who you calling basic?
big ups liquid richard
kiwifarms.net
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Finally someone who understands that serration is only good for bread.
It's even gooder if it's an offset.
Ones that cut.
An old Chicago Cutlery paring knife, a Messermeister bread knife and filet, and an 8" Northman Guild chef's knife.
Most of mine are Global (I like the lightweight, all-steel design), but I have a Shun 6.5" nakiri on the way. All great quality, no complaints if you like the Global style. I store them on a magnetic knife bar with my digital thermometer and microplane.
- Global standard paring knife
- Global utility knife
- Global 7" santoku
- Global 8" chefs knife
- Global bread knife (although most of the time I just use a cheap no-name bread knife because they can't be resharpened, so it's not really worth owning the expensive one)
- Shun 6.5" nakiri
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I have a full set from of Wüsthof Ikon knifes. they have a promotion for Wüsthof every spring in a local supermarket chain and you can get them about 50% of if you have enough points.
the small Santoku is just perfect. 5,5", european steel, the best handle in the world.
the small Santoku is just perfect. 5,5", european steel, the best handle in the world.
Chive Turkey
kiwifarms.net
I wanted to make le epic shitpost and googled "penis knife", and now I wish I'd thought that decision through a bit more.
I have a shit ton of knives. I moved to my bf's house, where his mom had been a bit of a pack rat when he was growing up. (she also amassed a lot of pampered chef stuff from being in that mlm years ago but that's for another time) We have like 2-3 dozen various knives, besides the usual set of butter knives. Steak knives, carving knives, cute li'l paring knives, bread knives, a cleaver, etc. None of them are the "good stuff" but they cut and we have a sharpener for when they don't.
Ahh Global. Once I got one as a gift, I went and bought several more. Even bought the steak knife set
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