Poll: Knives
victoria4321
Posts: 1,719 Member
in Chit-Chat
I kind of like knives so I was wondering what kind of knife is everyone prepping food with?
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Replies
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I've been keeping it simple and using an 8 inch Wusthof classic chef's knife for a few years.
I love the weight and balance on it so that's probably why I've had it for so long.
I've been thinking of switching over to a santoku knife perhaps. I hear you can chop a lot faster with the hollow edge as the food won't stick.0 -
I guess nobody cooks
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Oh i cook(: Well it depends on what food i'm preparing. I like to use a smaller knife similar to the one you posted for mincing vegetables and fruit, etc, and i use the same kind like that for larger things. (: sometimes to chop up a salad i use a square butcher's knife.0
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Oh i cook(: Well it depends on what food i'm preparing. I like to use a smaller knife similar to the one you posted for mincing vegetables and fruit, etc, and i use the same kind like that for larger things. (: sometimes to chop up a salad i use a square butcher's knife.
That's definitely on my list for the future. I think a meat cleaver looks so bad *kitten* in the kitchen. Is it hard to work with you find? I always thought the size might be difficult to handle.0 -
I have one knife that works for just about everything....an ulu. I bought it while on vacation in Alaska. It's a real nice one, not one of those cheap things sold in souvenir shops. I bought it from a Native knife-maker in a little village. Best $50 I've ever spent in my life!0
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Do you have a picture??
I'd love to have to custom knife or something that just looks cool.0 -
No, i think it's pretty easy. I usually handle them by beginning cutting with the base and pull back.Oh i cook(: Well it depends on what food i'm preparing. I like to use a smaller knife similar to the one you posted for mincing vegetables and fruit, etc, and i use the same kind like that for larger things. (: sometimes to chop up a salad i use a square butcher's knife.
That's definitely on my list for the future. I think a meat cleaver looks so bad *kitten* in the kitchen. Is it hard to work with you find? I always thought the size might be difficult to handle.
I think meat cleavers look cool, but i don't really use them, i'm a vegetarian! I still have one in my drawer though!(;0 -
I have a similar wustoff but I don't like it. My favorite is a similarly shaped chefs knife, but the blade is thinner and is carbon steel. It's an old knife and is finally showing its age with some nicks on the blade.0
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No, i think it's pretty easy. I usually handle them by beginning cutting with the base and pull back.
I think meat cleavers look cool, but i don't really use them, i'm a vegetarian! I still have one in my drawer though!(;
What a waste! Send it over to me. You can't just let it collect dust in that drawer0 -
really crappy dull ones that suck :mad:0
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Well my dad uses it, so it's not going to waste. But when i cook for myself, because i eat differently than the rest of my household, i don't use it.
No, i think it's pretty easy. I usually handle them by beginning cutting with the base and pull back.
I think meat cleavers look cool, but i don't really use them, i'm a vegetarian! I still have one in my drawer though!(;
What a waste! Send it over to me. You can't just let it collect dust in that drawer0 -
I've had some really expensive knives (over $500 for a set in a block) and some really cheap knives (stolen from the dining commons in college :laugh: ) during my life. But the best knives I've ever owned are the ones I have now and have been using for 7 years. They're Ginsu. Yes, seriousy. They are excellent knives with sharp blades, good weight, nice balance, and excellent performance. I got them on an after Thanksgiving sale at Kohl's for about $30.0
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Do you have a picture??
I'd love to have to custom knife or something that just looks cool.
They're pretty cool...making them is interesting, sort of like making an axe...but the end result is so different in usage, that you've really got to keep in mind that it's a knife.I have a similar wustoff but I don't like it. My favorite is a similarly shaped chefs knife, but the blade is thinner and is carbon steel. It's an old knife and is finally showing its age with some nicks on the blade.
I detest stainless knives. I'm a bladesmith (by profession and hobby, depending on my current employment status lol). I will not work with stainless steel. Carbon steel is...different. It's personal, requires care...holds a better edge, and is overall superior in my opinion. Stainless knives to me have no soul...and cooking, is all about soul
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Depending on the overall condition of your blade, those nicks could likely easily be fixed. The only exception is if it were differentially hardened (I do this with all of my blades...it makes for sharper edges with superior edge retention), at which point if it's been used so much that the sharpening has wore through the hardened section...it's irrepairable.
This is the blade I use in my kitchen every single day. It has no handle slabs because I constantly change the edge geometry, shape, thickness...it's a prototype/demo...and has survived a disgusting amount of abuse lol:
The making of it almost put my eye out (I have a nick in my cheekbone, and a half inch long scar on my face from it)...and it's been all the way through my palm once. All in all...it's an evil, evil little blade.
But I love it.0 -
I have a set of Shun's that I love. Mine are the Ken Onion ergonomic set because my husband got a killer deal and gave them to me for Christmas a couple years ago but I also love their other styles. I do have one classic Santuko with the D handle and it's just as fabulous as the others. LOVE my Shun's!0
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crisanderson2, those are beautiful!0
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crisanderson2, those are beautiful!
Thanks, I didn't make the first (just a random google find for her)...it's stainless, poorly ground, and more of a tourist thing lol. Pretty enough though.
Shun's are really nice knives. I personally love the D handles myself (I'll make either left or right handed for my customers)...but my ex made me get rid of them because she was left handed lol (someone we knew wanted them badly...so I didn't mind). That left me with the demo...but it does everything I want, and more. One of these days I'll make me another set. Kind of waiting to find whomever I'm going to end up marrying...because I don't want to waste time making another set...only to find out she's left handed =p.0 -
These are the kind of D handles I mean:
Half my pictures got deleted :l...so it's tough to find examples lol. This one is a left handed knife...and only flat with rounded corners on the other side.
VERY expensive bog oak slabs too.0 -
I have a Cuisinart set that I use for daily stuff...nice set, bought it a few years back. But, I'm a butcher by trade, so I'll use my butcher set at home when we're having a big dinner...ham, turkey, prime rib, that kind of thing...love my knives, Forschner Victorinox...best butcher knives I've found.
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My set is very similar to this:
Henkel's.0 -
I didn't even know there was a left handed type of handle. I use both hands so I switch and don't even feel a difference.0
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I didn't even know there was a left handed type of handle. I use both hands so I switch and don't even feel a difference.
Yep, left handed or right handed specific...the handles you've used are universal. The left/right specific are incredibly comfortable to use...and cut/track a little straighter, thus allowing for finer slivering etc.0 -
Im in love with my global santoku. And it's sexy! I also have a block set on the higher end ginsu that I really like.0
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My set is very similar to this:
Henkel's.
I'm in luvvvv.0 -
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My set is very similar to this:
Henkel's.
That is a great set of of knives!!0 -
My set is very similar to this:
Henkel's.
That is a great set of of knives!!
It was a gift from my grandfather, who was a sous chef for many years when I got my first house. I love my knives.0 -
I have Walmart $H1T brand! But it works lol0
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^^Imagine if it said $H1T on the knives :laugh:0
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I collect knives.
as for the kind you cook with... wolfgang puck. hands down.0 -
^^Imagine if it said $H1T on the knives :laugh:
At least they'd be being honest lol.
I stamp all my knives with my maker's mark.I collect knives.
as for the kind you cook with... wolfgang puck. hands down.
I make knives...hi!
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