Name you knives!

dmchicago

Thinking about retiring my decades old Wustofs. 

We both cook a ton and they just don't seem to keep sharp for long. 

Never been a huge fan of the look of Japanese knives but my wife likes the look, so you know what that means.

Any suggestions?

The Cen-Tex Smoker

I can get your knives sharp with a durable edge. 

I love my Bob Kramer Euroline stainless. The carbon is a perfect hybrid of Japanese and German look. Carbon takes a lot more maintenance to keep in shape (like cast iron or carbon steel pans). Here is mine:

Here is the carbon:

Tony has them at Faradays. 

The Cen-Tex Smoker

I did some old Wustofs for a guy last week. One of them looked like he dragged it behind his car on the way over. They were scary sharp and all the chips repaired in 15 minutes. 

dmourati

Custom from Don Nguyen:



Masamoto KS

dmchicago

The Cen-Tex Smoker said:

I can get your knives sharp with a durable edge. 

But what would my wife spend money on?

lkapigian

Mine are from.the French Company Jacee Penea

Photo Egg

dmchicago said:

The Cen-Tex Smoker said:

I can get your knives sharp with a durable edge. 

But what would my wife spend money on?

Really think she doesn’t have a backup plan to spend money?

The Cen-Tex Smoker

dmchicago said:

The Cen-Tex Smoker said:

I can get your knives sharp with a durable edge. 

But what would my wife spend money on?

You should still get a  kramer. You can’t have too many sharp knives  

The Cen-Tex Smoker

Btw- Faraday’s has awesome knives. Tons of German and Japanese steel. All the upper end stuff. 

FanOfFanboys

custom knives from Bushkill Blades

dmchicago

Photo Egg said:

dmchicago said:

The Cen-Tex Smoker said:

I can get your knives sharp with a durable edge. 

But what would my wife spend money on?

Really think she doesn’t have a backup plan to spend money?

Well, we just tried to buy Kayaks but everyone is out of stock.

TheToast

I love the sharpness and elegance of a Japanese knife and have one I bought in Japan that I use perhaps weekly - not a daily knife because it’s a pain and rusts if it’s not cleaned and dried immediately after use. It's from Aritsugu, founded in 1560 - wanted to bring back a useful souvenir! Was concerned it may be just a tourist shop, but I've been impressed with it over the past 7 years since buying it.

For daily use I love Global knives - they’re Japanese but less fragile.

GrateEggspectations

If you want the ultimate in edge retention, I recommend aogami super (super blue carbon steel). Once you try it, you will never look back. Nor will you lament the dough that you’ve put into it. 

dmourati

2HB

Get a 210mm (8-inch) Gyuto that has a bit of a curve to allow some rocking motion when cutting (a Bunka is a good all-purpose knife as well, if you prefer it to a Gyuto). Get a knife made from powdered steel (like R2): these new steels maintain an edge unbelievably well (better than VG-10, which is what the Shuns are made from), and aren't prone to the immediate rusting that high-carbon (White or Blue) steels will do unless they are wiped immediately after use.

Japanese knives are great. You will not regret getting one. 

stlcharcoal

Shun for me.....dumped my dozen+ Wustofs for them.

G_S

BenchMade is introducing  a kitchen knife.
I am not sure what I think about it.

https://www.benchmade.com/15500-1-meatcrafter.html


.

GrateEggspectations

G_S said:

BenchMade is introducing  a kitchen knife.
I am not sure what I think about it.

https://www.benchmade.com/15500-1-meatcrafter.html


.

Putting the quality of the knife aside, I’m not sure I could bring myself to buy anything with branding as awkward as the “Meatcrafter” - though I get that’s its a nod to “Meateater.” 🙃

The thin blade looks like it would work for slicing and for trimming briskets. Somehow, I would have expected their foray into the kitchen to result in something more general and closer to a chef’s knife (i.e., wider blade for chopping). 

fishlessman

my favorite is a 240 mm goko gyuto, thing is sharp and super light. look at chefknivestogo, lots of options without breaking the bank. this knife was 99 bucks

Legume

My knives are nameless and I do occasionally drag them behind the car before putting them in the dishwasher.

YukonRon

I have knives from every cost scale imaginable. Some great values, others......not so much.

However, this knife seems to be the best of my collection. My Beautiful Wife, purchased this for me a couple years ago.

It is very comfortable to use, holds a pretty decent edge, and makes quick work of the target.

I am not a kitchen knife enthusiast, but if I were, I think I would buy more of these.

The grip and craftmanship seems to be very good.

The balance seems very effective, and it easily performs all the slicing and back slicing functions I would use it for.

The pinch grip is very comfortable as well when using this knife.

I dunno. It works, but I did not purchase it.

Botch

When I bought my knives ~33 years ago, I hit all the kitchen and dept stores in town to see what felt best in my own hands, didn't really consider "sharpness" at all (ended up with Henckels 4-Stars).  
They work even better now that I've put a 15º, Japanese bevel on most of them (I've read that most German manufacturers have now gone to that bevel, too).   

GoldenQ

Thank goodness my wife still likes the 30 year old set of Chicago cutlery even better than the set of fine german knives she inherited from her mother.   She will spend on her golden retrievers but not knives.  She lets me have my own knives for Grilling/smoking and I treat them rough so I get Dexter Russell

frazzdaddy

Botch said:

When I bought my knives ~33 years ago, I hit all the kitchen and dept stores in town to see what felt best in my own hands, didn't really consider "sharpness" at all (ended up with Henckels 4-Stars).  
They work even better now that I've put a 15º, Japanese bevel on most of them (I've read that most German manufacturers have now gone to that bevel, too).   

My 4 stars work great. Some are over 20 years old. As big a tool W&^%$ as I am, it would not be wise for me to dive down the exotic knife hole.

MN-Egger

I second looking at chefknivestogo.com   Great people and fast service. I have my Wustofs for everyday and use my Konosuke gyuto for the fun cutting. It just glides through vegies and such. 

The Cen-Tex Smoker

I knew this was going to be expensive for me before I even opened it. Dangit. 

frazzdaddy

frazzdaddy said:

Botch said:

When I bought my knives ~33 years ago, I hit all the kitchen and dept stores in town to see what felt best in my own hands, didn't really consider "sharpness" at all (ended up with Henckels 4-Stars).  
They work even better now that I've put a 15º, Japanese bevel on most of them (I've read that most German manufacturers have now gone to that bevel, too).   

My 4 stars work great. Some are over 20 years old. As big a tool W&^%$ as I am, it would not be wise for me to dive down the exotic knife hole.

I should also note that if I cooked for a living it would probably be a different story. Case and point I have two large Snap on tool chests full of Snap on tools.

Tom_in_NC

Another vote for the Kramer knives. I have the straight up 52100 Carbons. Insane knives, off the chart edge retention, get and stay spooky sharp. I absolutely pay attention when using these. Which the edge retention is great but like Cen-Tex, I'm a sharpening buff (though I haven't done it for $$$ at this point), but I have yet to need to put these on my Dia-Sharp plates or even my Sharpmaker. Kinda bummed lol. They do require some upkeep though, not gonna lie. 

Off to the right of those, the book ends there are a couple of custom 80CrV2 super duty blades and a collection of Victorinox/Global beaters. On the Japanese knives I have a full set of now-discontinued Shun Reserve SG2's that are not pictured. Those I mostly have for looks, but they damn sure do the job when called on. 

fishlessman

@dmchicago

do make sure the handle is comfortable to the both of you. my globals are great knives but the handle is absolutely brutal to my hands, it builds up a large hard callous on my index finger in no time

buzd504

I have some Masahiro knives.  They have been good to me, but I am interested in taking a look at some carbon steel.

ColbyLang

Wife gave me Shun Premiers for Fathers Day. Got the 3 piece. Added a brisket knife last year to the set. Not disappointed