Poll: Knives

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Replies

  • callmejessica
    callmejessica Posts: 1,868 Member
    There are three essential knives that can get basically any job done: chef knife, boning knife, and paring knife. I use Wusthof brand and really like it. Make sure to take your knives to a steel AT LEAST every time before you start cutting. If you are doing a lot of cutting in one day, you will have to use your steel more frequently. Also, if your chef knife cannot slice a piece of paper that you hold up in the air, you should probably get it sharpened.
  • crisanderson27
    crisanderson27 Posts: 5,343 Member
    There are three essential knives that can get basically any job done: chef knife, boning knife, and paring knife. I use Wusthof brand and really like it. Make sure to take your knives to a steel AT LEAST every time before you start cutting. If you are doing a lot of cutting in one day, you will have to use your steel more frequently. Also, if your chef knife cannot slice a piece of paper that you hold up in the air, you should probably get it sharpened.

    Smart girl :).
  • PunkyRachel
    PunkyRachel Posts: 1,959 Member
    I will use whatever knife is available when I cook. I'm too poor to be picky lol
  • Cold_Steel
    Cold_Steel Posts: 897 Member
    Funny thing is I like knives but more for knife fighting / self defense.

    My favorite is my Cold Steel SRK
    and my Kershaw Tanto BLu
  • crisanderson27
    crisanderson27 Posts: 5,343 Member
    Funny thing is I like knives but more for knife fighting / self defense.

    My favorite is my Cold Steel SRK
    and my Kershaw Tanto BLu

    I make those kinds too. The knife I pictured above is my personal utility EDC blade. Reverse the grip...and it's a whole other beast though.

    I have a Japanese/Persian inspired camp blade that you'd probably love lol.
  • callmejessica
    callmejessica Posts: 1,868 Member
    There are three essential knives that can get basically any job done: chef knife, boning knife, and paring knife. I use Wusthof brand and really like it. Make sure to take your knives to a steel AT LEAST every time before you start cutting. If you are doing a lot of cutting in one day, you will have to use your steel more frequently. Also, if your chef knife cannot slice a piece of paper that you hold up in the air, you should probably get it sharpened.

    Smart girl :).

    haha ;)
  • dvisser1
    dvisser1 Posts: 788 Member
    Put together a respectable home set of Wusthof knives with the Grand Prix handle (not the Grand Prix II) before they discontinued that line. The 8" chef knife fits in my hand like it was designed for my hand. The 8" chef gets the most use, followed by a large santoku that I think is 7".

    Have 8" and 10" chef, 8" carving, 6" utility, 7" and 3" hollow ground santoku, 3" pairing and 8" serrated bread knife.
  • erikkasusann
    erikkasusann Posts: 104
    I love my knives, but I've got a mixed kit. I have that same Classic you've got, and I use it A LOT. I also like the Wusthoff Classic Serrated Super Slicer 10". Beyond those, Global makes some gorgeous stuff. Their cleaver is the best I've ever used, the weight is perfect & it just feels cool in your hand. My big chef's knife is their 10", which I upgraded from a well-used, well-loved Messermeister. My paring & bird's beak are Messermeister. My favorite carving set is Warther, which is handmade in Dover, Ohio & really pretty. I'd rather have good knives than any other toys or gadgets in the kitchen.
  • Cold_Steel
    Cold_Steel Posts: 897 Member
    Funny thing is I like knives but more for knife fighting / self defense.

    My favorite is my Cold Steel SRK
    and my Kershaw Tanto BLu

    I make those kinds too. The knife I pictured above is my personal utility EDC blade. Reverse the grip...and it's a whole other beast though.

    I have a Japanese/Persian inspired camp blade that you'd probably love lol.

    The Cold Steel SRK chops a mean salad. I did that at work once, I think I scared the piss out of the majority of my co workers...
  • rahrahrita
    rahrahrita Posts: 225 Member
    When I'm in my dorm I'm only allowed to have a knife with less than a 3 inch blade, so I use a little cheap one from the grocery store. It's dull and flimsy, but I've cut through countless spaghetti squash! (squashes? squash?) Now I'm home for the summer and I just use my mom's Cutco set.
  • crisanderson27
    crisanderson27 Posts: 5,343 Member
    When I'm in my dorm I'm only allowed to have a knife with less than a 3 inch blade, so I use a little cheap one from the grocery store. It's dull and flimsy, but I've cut through countless spaghetti squash! (squashes? squash?) Now I'm home for the summer and I just use my mom's Cutco set.

    That little knife of yours is a trooper...spaghetti squash is what put my kitchen knife I posted above through my left hand.
  • Ready2Rock206
    Ready2Rock206 Posts: 9,487 Member
    My son's the chef. He's in the process of purchasing a set of Victorinox knives. He only has a few so far (he's only 15 so we've started getting them for him as gifts - so he has to wait for B-day or Christmas to get more)


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