What's in your (knife) wallet?

MelSharples

All but the cleaver were purchased from Restaurant Depot, nothing special just sharp and industrial. The butchers knife is my favorite, followed closely by the filet.

badinfluence

Every thing you need right there. 

Lit

No chef or gyuto? That butcher knife appears to be a variation of a cymeter right? I want to pick up a cymeter at some point.

MelSharples

Yes, it is the same idea as a scimitar (sp?). Never thought about the chef's knife as we have 2 variations in our home "block".  Good thought though, wouldn't want to be without one.

The Cen-Tex Smoker

That blunt nose is cool looking. I think you could add an 8" chef knife of some sort. I use that 80% of the time. does not need to be expensive- just sharp.

NPHuskerFL

Nice & useful collection right there. +1 on a Chefs knife. I also like having a decent size flexible filet knife and smaller paring knife. 

MelSharples

@The Cen-Tex Smoker I agree 100%, plastic handles are fine by me as long as the blade is "Rambo" sharp.

The Cen-Tex Smoker

MelSharples said:

@the Cen-Tex Smoker I agree 100%, plastic handles are fine by me as long as the blade is "Rambo" sharp.

I have a bunch of fancy knives that I like but I really learned how to use a knife in our restaurant. We used a service that dropped of new sharp knives every week and took the old back to sharpen. They were cheap plastic handles but really sharp. I still have an affinity for them. I can't go to RD without wanting to buy some $30 knife in a shape I don't have. I need more drawers and would probably need a new wife if I brought home any more.

MelSharples

The Cen-Tex Smoker said:

MelSharples said:

@the Cen-Tex Smoker I agree 100%, plastic handles are fine by me as long as the blade is "Rambo" sharp.

I have a bunch of fancy knives that I like but I really learned how to use a knife in our restaurant. We used a service that dropped of new sharp knives every week and took the old back to sharpen. They were cheap plastic handles but really sharp. I still have an affinity for them. I can't go to RD without wanting to buy some $30 knife in a shape I don't have. I need more drawers and would probably need a new wife if I brought home any more.

I feel your pain, everyone raves about the meat coolers at RD but I have as much or more fun in the equipment area.

Luuster

My knives are my pride. Probably the most important tools in my kitchen.
Got three Swillingen, six globals and six Kai Shun. All have their own function.

Zmokin

I have lots of knives.  different tool for different jobs.  What I find is many knife sets I see lack one of my favorites.  I have a 11.25" long chefs knife.  It is my salad knife.  when cutting up lettuce and other veggies for salad, no matter how spread out on the cutting board the food spreads, this knife blade is long enough to give it another chop.  Same thing when finely dicing a whole onion, the pile of onion pieces can spread out, but this long blade always can give the entire pile another chop.  shorter blades, I have to keep on moving the stuff to a smaller area to get a clean chop.

FanOfFanboys

Lit said:

No chef or gyuto? That butcher knife appears to be a variation of a cymeter right? I want to pick up a cymeter at some point.

Here is my gyuto